How to assemble a charcuterie board

Now there’s so much brilliant British charcuterie widely available, it’s hard to think back a decade or so ago when Italian, Spanish or French cured meats were all we could get. So let’s celebrate with a beautiful board of British cured meat that tempts both eye and taste buds with contrasting flavours, textures and colours.

How to arrange a charcuterie board

Rather than slapping down slices straight from the packet, separate them, then arrange artfully – fold some over, curl some round, drape others – the aim is to add height and visual texture, while leaving the slices accessible. 

What to add to your charcuterie board

Include a good chutney or relish (use one of our recipes or buy a good ready-made one such as chutney or relish, from delis and on Ocado); some quality olives with their stones still in (at room temperature – never cold from the fridge); cornichons; fruit such as dried or fresh figs or grapes; thin slices of toasted sourdough and some quality crackers such asPeter’s Yard Sourdough Crispbread). Add a few fresh herb sprigs for colour contrast and your board is good to go.

 

The selection here is made up of winners from the British Charcuterie Live Awards 2019 – an example brilliant UK produce that works well together. Mix and match a few of these winners with your own favourite deli-counter buys.

1. Duchy Charcuterie: Spalla

Made from pork shoulder, cured and lightly smoked over applewood, this Cornish charcuterie has complex spice and herb flavours, a reverberating meatiness and a firm texture.

2. Great Glen Charcuterie: Green pepper venison salami 

A delicious. Produce Awards winner, this is made from wild venison
and has a pronounced but balanced game flavour and a smooth texture. The addition of green peppercorns gives this salami a gentle ‘bite’.

3. Beal’s Farm: Air-dried ham

Made using meat from the Mangalitza breed and dried in the Continental style, this complex-flavoured ham balances a mild salt finish with a lingering sweetness. 4. Highland Charcuterie: Pork rillettes 

Every cured meat board should have at least one pâté-style charcuterie and these rillettes offer a good balance of punchy, well seasoned pork meat and fat, with a silky soft texture. 

5. Lishman’s of Ilkley: York ham

A traditional British-style dry-cured ham with a firm texture and a great, balanced, salty pork flavour. They’ll also be selling whole York hams online for Christmas (soon).

6. Tempus Foods: Achari spiced salami

Made with a blend of spices (from a 100-year-old Indian pickle recipe), including black pepper, fennel, fenugreek, nigella and mace, this pungent salami is like no other.