The Making of a Charcuterie Platter

The Making of a Charcuterie Platter

There’s nothing better than noshing on a charcuterie platter before a meal. Cured meats, a variety of cheeses, nuts and fruits provide a nibble that will please every palate.

Start with Cheese, Then Meats and Accompaniments

Pick out an odd number of cheeses for your charcuterie platter: You may want to try one firm cheese like a cheddar or swiss, one soft like a Brie or Camembert,and one fragrant like a blue cheese. Or add just one crowd pleaser like this Kerrygold Dubliner with Irish Stout as I did here for our family. To accompany the Dubliner, I chose three varieties of cured meats; well, truthfully, I had the experts at Goose the Market pair a few with my cheese. I brought home sliced Italian Toscano salami with a kick; capocolla, another pork salami which hails from Calabria; and finally smoked duck breast slices. The odds and ends were purchased at a recent trip to Zimmerman’s Deli in Ann Arbor, Michigan. I added some honeyed pecans, roasted Marcona almonds and  Sardinian flatbread along with fresh blackberries and dried apricots.

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