Charcuterie boards are amazing combinations of perfectly balanced meats, cheeses, pickles, and mustards. When done right, all of these mouth-watering flavors can be enjoyed in one bite-size delicacy. Although the word ‘charcuterie’ comes from the French language and the practice of meat curing goes back to ancient times, every country has put their own unique style on what the perfect charcuterie board includes.

While you could continue to make boards with meats and cheeses from all across Europe, it’s sometimes fun to see how the flavor profiles change between an all-French and all-Spanish board, for example. If you’re looking to put a new regional flair on your next charcuterie board, the following information will help you make distinct boards that are true to each country.

 

France

France charcuterie

French charcuterie boards are the classic inspiration for charcuterie boards around the world. With many different types of French cheeses, you should try to mix tangy (goat cheese) with creamy (Brie) and hard (Comté). For meat, include cured meats like jambon de Bayonne (the most famous French cured ham), Coppa de Corse, and saucission with softer spreads including pâtés and mousses. For additions, consider jellies, pickles, and fresh seasonal fruits. A true French charcuterie board never includes crackers, only bread. A baguette is a classic option, but you can include sourdough or walnut bread to add more dimension. Pair this board with a crisp wine made in Bordeaux for an authentic French experience.

 

Germany

Germany charcuterie

A German charcuterie board wouldn’t be German without hearty, rich ingredients! German ham, liverwurst (liver sausage), and mettwusrt (pork sausage) are keys to this board. Sauerkraut, pickled beets, and spicy mustard provide a contrast to the rich meats. Cheeses such as butterkäse and limburger are good additions as well. Slices of dark rye bread or thick, soft pretzels are the perfect German carbs. Top it off with a side of German beers, and you’ll feel like you’ve been transported to Munich!

 

Italy

Italy Charcuteriec

The star of an Italian charcuterie board is salumi. The wide range of salumi meats means that you can have a board overflowing with meats that range in fattiness, thickness, and flavor profile. The best salumis to include are mortadella, capicola, lardo, prosciutto, salami, and ‘nduja. For cheese, look to pecorino, ricotta, and parmesan. Good Italian additions are olives, marinated artichoke hearts, pepperoncini, roasted red peppers, fresh grapes, and olive oil. Serve it all with your favorite Italian bread. Focaccia, ciabatta, or coppia ferrarese are all good choices. Finally, serve your board with a light, sparkling Italian wine such as Prosecco or a cocktail like Aperol Spritz to counter the heaviness of the food.

 

Spain

 Spain charcuterie

A Spanish charcuterie board should be reminiscent of tapas, with salty, savory flavor. Spanish meats include jamón (Spanish ham) and chorizo. Manchego or Iberico cheese compliments these meats well. Add olives, quince paste, Marcona almonds, and figs. Serve with pan de barra (Spanish-style baguette) slices. Pair this board with a dry, red Spanish wine to achieve the perfect Spanish experience.

 

Although all charcuterie boards share common characteristics – heavy meats, creamy cheeses, and delicious side items to cut the richness, boards from different countries have distinct flavor profiles that are unique to that nation. The next time you host a dinner party, consider challenging yourself to make a board comprised all of ingredients authentic to one country. It is the perfect way to keep your charcuterie boards surprising your guests every time!

 

Share