Charcuterie: The Fun and Easy Choice for Appetizers

Decisions are often hard to make, and even more so when you’re hungry. How often do you go to a restaurant and agonize over what to order? There are so many good choices, and if you’re really ready to eat, you want an easy appetizer that will satisfy without spoiling the meal. Enter charcuterie. 

Charcuterie is the perfect choice for an appetizer because it’s fun to eat and great for sharing with friends. At our downtown Roswell restaurant, it’s a pretty popular menu item and one that we love turning people on to. You may have heard the word before but have no idea what it means, or where it originated. If that’s the case, we’re here to help! 

What is charcuterie?

Charcuterie is actually not a new concept, but it has only recently taken hold in American culture and cuisine. From the French words ‘chair,’ which means flesh, and ‘cuit,’ which means cooked, the term originally referred to shops in France, which sold pork. Today, it refers to the type of cooking that involves prepared meats, mostly pork products including ham, sausage, and bacon. Americans now use the term to describe artfully arranged cured meats accompanied by cheeses, fruit, vegetables, crackers, jams, spreads, honey, nuts, seeds, and other small foods you can eat with your fingers. 

Americans pronounce the word like “shaar-koo-tr-ee,” though some variation exists due to the transition from French. The main appeal of the cuisine is its do-it-yourself nature, which makes it great for sharing or casually helping yourself. 

While the accompaniments are a great way to add a variety of flavors, they are there to enhance the taste of the star ingredient: the meat. So if you’re planning to share some charcuterie, let’s get more familiar with some popular selections.

The Stars of the Charcuterie Board: Cured Meats

Often referred to in America as salami, sausages are a popular charcuterie item. Chefs typically like to offer a sweet version along with one that is hot or garlicky. You may find a sweet Italian sausage on board along with a spicy soppressata or a smoky chorizo. Coppa is another version, made with pork neck and shoulder.

Thinly cut pieces of meat work best for charcuterie boards and can include the following: 

Lomo embuchado—Pork tenderloin that is air dried.

Bresaola— Beef that is air-dried and aged for 2-3 months.This cut is made from top round and is typically dark red in color.

Cessina—Most often made from the hind leg of beef, but can also come from goat, rabbit, or horse. It is salt-cured and air-dried and appears an almost maroon color.

Prosciutto—Italian dry-cured ham that is thinly shaved and often with a line of fat running along the side. Prosciutto is more tender than some other cuts, and is a favorite not only for charcuterie but for other appetizers as well.

You Can’t Have a Charcuterie Board without a Supporting Cast

While it’s always fun to sample the charcuterie on it’s own to get a real sense of the subtle flavor differences in the meats, adding other elements makes for a great partnership. Just as wine can enhance the flavors of certain foods, so can the sides that come with the prepared meats.

Crackers—Slices of bread or toasted baguette work well as a ‘vehicle’ for creating some wonderful combinations of meat, cheese, and jam. It’s best to have very simple, plain bread or crackers, but you can experiment with different seasonings and textures. 

Spreads—Whether the jams are sweet or have a bit of kick, it takes just a touch to round out the flavorful experience. Honey is also a favorite addition.

Cheeses—For cheese, try a combination of hard and soft cheeses, and sample ones that come from different milk, such as sheep or goat.

Other Accompaniments—This is up to individual taste, but accompaniments can range from a simple selection of pickles and olives to an array of peppers, carrots, figs, apricots, dates, grapes, sliced apples, berries, nuts, and seeds. 

Grab A Charcuterie Board at 1920 Tavern 

Looking for the perfect way to start off your meal? We’re serving up charcuterie on our Roswell lunch & dinner menu. There’s something for everyone on the board, and you can select your own combinations of charcuterie and cheeses (3 for $17 or 5 for $26) served with toasted crostinis and all of the traditional accompaniments. If you’d like to give some a try, visit us at 1920 Tavern today and create your own platter from a selection that includes prosciutto di Parma, capicola, beef salami, gouda, dubliner, dill havarti, and more. Pair your charcuterie appetizer with one or two of our wines for the full effect!