Once spring arrives, residents start packing their picnic baskets. The Winterthur Point-to-Point Steeplechase is May 4. The Willowdale (Pennsylvania) steeplechase event follows on May 10, and Hagley’s fireworks displays are on June 13 and June 20. In between and afterward, there are lazy days on the beach and outdoor concerts in the park.
Sure, you could buy subs, but the glorified sandwich is boring, especially in a romantic or upscale setting. Enter the meat-and-cheese board, commonly called charcuterie (more on that later). Whether you purchase a premade board or create your own, these grazing stations are attractive and impressive. They can also satisfy a variety of palates.
An edible evolution
For purists, charcuterie is a branch of French cooking that dates to the 15th century, when butcher shops cured leftover animal parts—mainly from pigs—with salt, smoke, and vinegar. Sausages are one example. These items had staying power, a plus in the days before refrigeration. Consumers and many businesses now use the term to refer to platters of cured meats, cheese, fruit, pickled items, and the appropriate accompaniments.
Instagram photos of beautifully arranged items—tightly curled rosebuds of pepperoni, glistening brie, plump strawberries, and tiny ramekins of whole-grain mustard—incited interest in charcuterie. The fascination increased during the pandemic, when quarantined home cooks made meat-and-cheese boards along with sourdough bread.
“Instagram photos of beautifully arranged items—tightly curled rosebuds of pepperoni, glistening brie, plump strawberries, and tiny ramekins of whole-grain mustard–incited interest in charcuterie.”
Savvy entrepreneurs spotted a trend. In 2021, when Anna Burkholder relocated full time to the Delaware beaches, she launched her Fig and Brie Charcuterie YouTube channel, Anna’s Coastal Kitchen, which led to cooking classes and prepared charcuterie boards.
Chelsea Sanguinetti of Chelsea Co. & Events is newer to the board business, but her Delaware Grazing Table is making waves at the beach. 717-686-5186.
In addition to Delaware-based businesses, a national chain, Graze Craze, specializes in boards and boxes for individuals and groups. 683 Yorklyn Road, Unit 3, Hockessin; 235-8250.
The appetite for charcuterie boards isn’t waning. Burkholder says trends pick up global influences, including Asian pickles, feta cheese, and Middle Eastern spices. Creators are incorporating exotic meats, such as wagyu beef, and international cheeses. Plant-based elements are also on the rise.
Since boards often include fruit, they can adapt to the seasons. “You can have charcuterie boards for Thanksgiving, Christmas, Valentine’s Day—even the Fourth of July,” says personal chef and caterer Anthony T. Marshall, who is in Lewes.
Customers have also used charcuterie boards to underscore a theme, such as a wine-tasting party, he adds. Unsurprisingly, the cheese had to pair well with the customer’s wines.
Create your own
Our experts have the following tips for those who want to try their hand at a personalized board.
Vary the cheese textures
Feature soft (brie), medium (gouda), and hard (pecorino) cheeses. There are also semi-soft and semi-firm cheeses. Burkholder includes blue and aged cheeses. Sanguinetti often hits gold at Aldi. Janssen’s Market, Trader Joe’s, and Wegmans are also known for diverse and delicious selections of cheeses.
Select the meats
Sanguinetti suggests offering at least two meats. “I like thin-sliced salami, prosciutto, capicola, and soppressata,” she says. Marshall also includes turkey. Burkholder opts for slices with spice. Just don’t offer sausages with a hard casing. “No one wants to peel it from their mouth,” she notes.
Strike a balance
Roasted red peppers, cranberry preserves, honey, mustard, and pickled vegetables enhance cheese and meat flavors. Dips—think hummus, baba ganoush, and spinach dips—are another option, Burkholder says. Marshall sweetens a board with dark, milk, and salted chocolate.
Consider the display
The pros know how to deliver the wow factor. Color is essential. “I love putting green cornichons and assorted olives next to red meats, and dried apricots next to mustards,” Burkholder says. Palepink prosciutto is a pleasing contrast to bresaola. Nuts, fruit, baby carrots, olives, and other small ingredients are “fillers” between sliced cheese and rolled meats.
Make it travel-friendly
Sanguinetti stacks crackers in separate containers to keep them from getting soggy. Jenna Bullock of First State Charcuterie also packages nuts and freeze-dried fruits. (Wash and dry fruit as close to departure time as possible, Burkholder says.) Keep honey or jam separated in a condiment cup, Bullock adds.
Bullock puts her boards or box in the fridge until 30 minutes before serving. To absorb moisture, place a paper towel over the board before wrapping. Sanguinetti uses press-and-seal wrap to keep items in place. If the board will spend time in the car, purchase an ice sheet, like the FlexiFreeze, to keep it chilled. Burkholder points to carriers designed just for boards; carriers have a base with ingredient sections, making assembly easier. Plus, they’re less likely to move in transit.
Don’t let it spoil
Depending on the weather, you can keep the charcuterie on the table or blanket from 60 minutes to several hours. Consider making charcuterie cups if it’s a sunny day at the races. Keep them in the cooler and restock as needed, Burkholder advises. However, if you’ve made or purchased a tempting display, it will likely disappear in an hour.
Additionally, some stores have premade charcuterie boards that are ideal for smaller events. For customer creations, call or place an online order in advance.
Related: Nick’s Pizza Serves Pizza With a Side of Nostalgia in Wilmington
