Master the art of seasonal charcuterie.
PHOTOGRAPHY BY LISA STAFF
‘Tis the season for meat and cheese boards. Charcuterie boards are fun to eat and are perfect for entertaining, especially when they reflect the season like this new Holiday Board from Porter & Pig. Specialty sourced meats, a splendid cheese selection and luxurious accouterments such as honeycomb, marinated olives and dark chocolate can turn a basic board into the talk of the party. Create your own, or better yet, have Porter & Pig build one for you. The fig jam and house-made truffle mustard sauces that come with each board are bursting with flavor.
Tips from a pro
Take your holiday charcuterie tray over the top with these tips and suggestions from Geist Ussery of SERG Catering & Events.
1. It all starts with the tray: Most of your tray will be covered, so focus on an interesting edge or shape.
2. Leave no space uncovered: We love how every space on this tray from Porter & Pig is filled in with edibles. Great fillers include honeycomb, marinated olives and fresh fruit.
3. The devil is in the details: If you’re serving shrimp, take the tails off. Otherwise, you need a tail bowl, and guests need two hands to eat them. Serve dipping sauces open, with lids off.
4. It’s mainly about the meat: Fill at least four spots on your board with meats, like this specially sourced board by Porter & Pig. After that, fill in with splendid cheese selections and luxurious accouterments like Marconi almonds, gherkin pickles, dry fruits, dark chocolate and pickled veggies.
5. Crackers aren’t lonely: Your breads and crackers shouldn’t be relegated to another tray. Put them right in your charcuterie. Dense breads and toasts hold up best.