Creating the perfect charcuterie plate

Creating the perfect charcuterie plate

Tips from Cure Artisan Meat and Cheese owner Brad Boisvert

  • Apr. 3, 2020 7:30 a.m.

– Words by Sandra Jones Photography by Don Denton

In 15th-century France, charcutiers produced a range of cooked or salted and dried meats. With no side-by-side fridge/freezer combos, these ancient preservation methods were used to ensure that meats would have longer shelf lives for the peasant class.

A few centuries later, the role of charcuterie is not nearly so cut and dried. Today it’s a sought-after and celebrated luxury menu item found everywhere from the toniest of restaurants to the humblest of eateries. Judging by the vast array of social media images paying homage to these boards of plenty, home cooks have embraced the trend, making it mainstream fare for casual nights at home or entertaining on a grand scale.

Brad Boisvert, chef and owner of Cure Artisan Meat and Cheese in Cobble Hill, has been paying close attention to the evolution of charcuterie and has built his business catering to those who are on board with this popular food phenomenon.

“People are dining more casually and charcuterie suits that relaxed approach perfectly,” says Brad. “Many people think of it as an appetizer, but we’re creating boards that serve as dinner entrées and even as a ‘dessert’ course.”

Most boards move beyond a meat-centric tradition to incorporate a variety of cheeses, patés and other accompaniments. But there’s more to this style of eating than merely putting food on a board. Part science and part artistry, the key to creating sensational charcuterie, according to Brad, is in the mix.

“Charcuterie is about combining different textures, flavours and colours to deliver a balance that is ultimately appealing. Yes, people eat with their eyes first, which is partially what makes charcuterie so enticing, but it also has to taste great, which is where the quality and the combinations come in.”

Whether you are creating your own board or relying on the pros, here is what you’ll need to know to put your best board forward, according to Brad:

Amp up the texture

“We often start with a couple of dry cure items like salami, which is a sausage, and then add in prosciutto and perhaps a coppa shoulder of pork, which has a bit more marbling. Each of these meats has a different texture as well as different seasonings and spices that make for a more interesting flavour experience.”

Use the same approach when selecting your cheeses.

“We may choose a Triple Crème Brie from France, which is always a crowd pleaser, and then we’ll add in a few harder cheeses like Manchego, a sheep’s milk cheese from Spain, or a semi-firm like an 18-month aged Gouda with its deep orange colour from Holland. If you like blue cheese, it’s a fantastic and unique flavour addition, or try a tangy goat cheese to round out the cheese component.”

Spread the love

The spreadable world of patés, terrines and rillettes elevates your board with savoury goodness. Made from chicken, duck, rabbit, pork or even a vegan version made with lentils, their richness pairs beautifully with chewy baguette and the vinegary crunch of cornichons. These items look delicious served in small mason jars or crocks set between the meats and cheeses.

Condiments for compliments

Simple touches take charcuterie to the next level. Think flavoured mustards and tart jams or a drizzle of fruity olive oil or aged balsamic vinegar to create that perfect bite. “We make a beer mustard from local beer as well as a red onion jam and a quince paste. Quince is a cross between an apple and a pear and when you pair the quince jam with a salty cheese like Manchego, your taste buds will just come alive. It’s about balancing the flavours.”

Neutralize the breads

While meats, cheeses and condiments are the flavour stars of the show, breads and crackers take on more of a supporting role. “We like fresh-from-the-bakery baguette, a simple thin cracker, olive oil breadsticks, or even our homemade crostini to serve as the backdrop. Keep the flavour neutral so the other flavours don’t compete.”

Pick a peck of pickles

“Rather than raw veggies, we use a variety of pickled elements, such as pickled mushrooms, smoked olives, roasted red peppers or wild onions or zucchini in olive oil. It’s colourful and if you have some fatty cheeses or meats then the acidity really helps to cut through that.”

Assemble like a pro

“We put out the crocks of patés and jars of condiments on the board first because they’re bulky. Then we place the cheeses and weave the meats around them going for more of an organic shape. Some of the meat, like prosciutto, we drape in mounds, while others such as salami we can roll and stack. Layer in the bread and crackers and consider adding height to the board by standing up the breadsticks in a jar or even a glass. We finish by filling in the gaps with nuts, dried apricots, cranberries or fresh fruit.”

Ready. Set. Serve.

Boards are a great make-ahead item and easily kept in the fridge. “For the best flavour, cheeses should be served at room temperature, so pull out the board 15 to 30 minutes in advance. Meats should be served cold so you may want to add those in at the last minute or incorporate the meats onto a second board and keep it in the fridge until guests arrive.”

Cure Artisan Meat and Cheese is located at 1400 Cowichan Bay Rd, Cobble Hill, BC in the Valleyview Centre mall.

Story courtesy of Boulevard Magazine, a Black Press Media publication

Like Boulevard Magazine on Facebook and follow them on Instagram

cookingEntertainmentFood

Get local stories you won't find anywhere else right to your inbox.
Sign up here

Just Posted

Tl’etinqox will be going into lockdown at 6 p.m. Jan 20 due to COVID-19. (Rebecca Dyok photo)
House parties, impending lockdown and loss; Tl’etinqox chief grapples with COVID-19 challenges

Tl’etinqox Government west of Williams Lake declared a state of emergency Jan. 18

Cariboo Chilcotin MLA Lorne Doerkson told city council Tuesday, Jan. 19, there have been no further cases of COVID-19 amongst the staff at Cariboo Memorial Hospital than the 10 nurses and two doctors who are off work.  (Monica Lamb-Yorski photo - Williams Lake Tribune)
Cariboo Chilcotin MLA expects health authority to declare COVID-19 cluster for region

Lorne Doerkson updates Williams Lake city council at committee of the whole meeting

(Tribune file photo)
Marie Sharpe and Nesika elementary latest schools to have COVID-19 exposures

School District 27 superintendent acknowledges hard work of Interior Health staff

Amanda Parsons, a registered nurse on staff at the Northwood Care facility, administers a dose of the Moderna vaccine to Ann Hicks, 77, in Halifax on Monday, Jan. 11, 2021. THE CANADIAN PRESS/Andrew Vaughan-Pool
61 new COVID-19 cases, two more deaths in Interior Health

Twenty-nine people are in hospital, seven of whom are in intensive care

Williams Lake Mayor Walt Cobb gives a COVID-19 update through a Facebook post Tuesday, Jan. 19. (Facebook image)
Williams Lake mayor urges residents to follow protocols as city awaits COVID-19 numbers

Isolation ‘means not leaving your home or other accommodations’: Mayor Walt Cobb

Syringe is prepared with one of B.C.’s first vials of Pfizer vaccine to prevent COVID-19, Victoria, Dec. 22, 2020. (B.C. government)
B.C.’s COVID-19 caseload stays steady with 465 more Tuesday

No new outbreaks in health care facilities, 12 more deaths

Inspection of bridge crossing on a B.C. forest service road. (B.C. Forest Practices Board)
B.C. falling behind in maintenance of forest service roads

Auditor finds nearly half of bridges overdue for repair

Cannabis bought in British Columbia (Ashley Wadhwani/Black Press Media)
Is it time to start thinking about greener ways to package cannabis?

Packaging suppliers are still figuring eco-friendly and affordable packaging options that fit the mandates of Cannabis Regulations

(Black Press Media files)
Woman steals bottles of wine after brandishing stun baton in New Westminster

Police say the female suspect was wearing a beige trench coat with fur lining

Stand up paddleboarder Christie Jamieson is humbled to her knees as a pod of transient orcas put on a dramatic show on Jan. 19 in the Ucluelet Harbour. (Nora O’Malley photo)
UPDATED WITH VIDEO: Vancouver Island paddle boarder surrounded by pod of orcas

“My whole body is still shaking. I don’t even know what to do with this energy.”

Toronto’s Mass Vaccination Clinic is shown on Sunday January 17, 2021. THE CANADIAN PRESS/Frank Gunn
Canadian malls, conference centres, hotels offer up space for COVID vaccination centres

Commercial real estate association REALPAC said that a similar initiative was seeing success in the U.K.

Kamala Harris and Joe Biden are sworn into office on Wednesday, Jan. 20, 2021, at the U.S. Capitol in Washington, D.C. (Saul Loeb/Pool Photo via AP)
Joe Biden has been sworn in as the 46th president of the United States

About 25,000 National Guard members have been dispatched to Washington

A memorial for the fatal bus crash involving the Humboldt Broncos hockey team at the intersection of Highways 35 and 335 near Tisdale, Tuesday, October 27, 2020. THE CANADIAN PRESS/Liam Richards
‘End of the road:’ Truck driver in Humboldt Broncos crash awaits deportation decision

Sidhu was sentenced almost two years ago to eight years after pleading guilty to dangerous driving

Cumberland photographer Sara Kemper recently took the top spot in a Canadian Geographic photography contest. Photo by Sara Kemper
B.C. photographer takes top Canadian Geographic photo prize

Sara Kemper shows what home means to her in Comox Valley photo

Most Read