Charcuterie boards are not only gorgeous to look at, but they also contain a combination of curated flavours and small bites that make for the perfect, no-fuss, holiday party snack! Building the perfect board is both an art and a science. We’ve rounded up five tips to help you build the ultimate charcuterie board this holiday season:
1. Make it a Festive Presentation
Charcuterie boards are typically prepared on one or two wooden platters. Make it special by adding decorative bowls, rosemary, and pinecones. Garnish boards with pomegranate seeds and greenery for a jolly look!
2. Choose a Variety of Meats and Cheese
Nothing makes guests ooh and ahh more than fine meats and cheese. Slice generous portions of bacon, ham, sausage, and cured meats. Choose artisan cheeses, such as manchego, pepper jack, cheddar, and Brie. Keep a few cheese knives handy so guests can easily fill their plates.
3. Select Tasty Add-Ons
Meat and cheese go hand-in-hand with toasty crackers and gourmet bread. Mix it up with gluten-free options and breadsticks. Create a delightful contrast by adding savoury mustards, jams, almonds, candied nuts, grapes, fresh or dried fruit, and olives.
4. Give Guests Something to Talk About
Dazzle your guests by adding a homemade pork dish to the mix! Try one of these festive recipes from our blog.
5. Choose the Right Quantities
Stick to three ounces of meat and cheese per person for appetizer-sized boards. If you’re serving your board as a main course, estimate six ounces per person. And don’t worry about leftovers. Meats and cheese last up to two weeks in the fridge!
Who’s ready to build a charcuterie board this holiday season? Pick up everything you need to create your own board at one of our retail locations. Or, skip the guesswork and give our Calgary meat shop a call. We are more than happy to design a custom charcuterie board that is uniquely yours!
Spragg’s Meat Shop Rosemary
438 Centre Street Rosemary, AB, T0J 2W0 Phone: 403.378.3800
Spragg’s Meat Shop Calgary
9675 Macleod Trail SE Calgary, AB, T2J 0P6 Phone: 403.255.1232