Ah, the charcuterie board! A mish mash of cold cut meats, cheeses, dried fruits, grapes, crackers, honey, chocolates, olives, and more — all the good stuff arranged in a very artistic and tasteful pattern guaranteed to catch the eye and the appetite of everyone. The different textures, flavors, colors, smells, really delight the senses and invites you to take a pick. It’s like entree or appetizers on steroids. 😀
According to webstuarantstore.com, charcuterie is a French word which roughly translates as “pork butcher-shop”. In French, the cook who prepares the meat is called a charcutier. Charcuterie-making or curing method was first popularized in the 15th century to preserve the meat (when salt was accessible). Hence, a charcuterie board is a wooden board where charcuterie or cured meats are placed.
Here in the Philippines, I noticed the sudden popularity of charcuterie boards (or grazing platter) in my Facebook and Instagram newsfeeds in the late part of 2020 (basically Christmas time). Apparently because of its interesting and social media worthy aesthetics, the charcuterie board became a hit for millennials. Although my wife and I have been making rudimentary charcuterie boards in the past, we really didn’t thought about adding more to the platter other than local sausages or bacon and commercial cheddar cheese and pairing them with wine. So, we scoured the internet to learn the best way to arrange the food items in the board. And there is actually an art and a principle to it!
I think the accessibility and availability of European ingredients in the local super markets now like the cold cuts and the different cheeses lent to its popularity. With these ingredients, we can now prepare and replicate European dishes and recipes that were otherwise difficult to make.
Morpheus 