The word charcuterie (pronounced shahr-koo-tuh-ree ) is a French term that refers to the process of preparing meat products, primarily from pork. However, today when someone refers to charcuterie, they're typically referring to a meat and cheese platter that includes meats, a variety of cheeses and other accompaniments, such as nuts, condiments, fruits and veggies!

What should be on a charcuterie board?

Charcuterie boards are extremely customizable, but you'll generally find cured meats, cheeses, crackers, vegetables, fruits, condiments and other small accompaniments, such as nuts and olives.

What is the 3333 rule for charcuterie boards?

The 3333 rule is a simplified rule for charcuterie boards that suggests using 3 meats, 3 cheeses, 3 starches (breads and crackers) and 3 accompaniments. We find that the best boards have a bit more variety, but this rule still serves as an excellent foundation and starting point!

How can I make my charcuterie board more budget friendly?

My top two tips for making your charcuterie board more affordable are: 1. Raid your pantry! You probably already have mustards, jams, nuts or dried fruits perfect for the occasion! 2. Costco and ALDI are your best bet for meats, cheeses and crackers on a budget. The salami variety packs are generally a pretty good deal!

What size board do I need for charcuterie?

I used a 12x24 inch (30x60 cm) serving tray for the 10-person charcuterie board pictured in this post. It was just a bit too small, so I served additional crackers on the side and refilled the vegetables, fruits and accents as needed.

How To Make A Charcuterie Board: The Ultimate Guide

Name: Charcuterie Board Recipe
Prep time: 20 min
Total time: 20 min
Yield: 10
Cuisine: French
Ingredients: 16 ounces (450 grams) cured and processed meats (choose at least 3 varieties: salami, soppressata, prosciutto, chorizo, etc.); 4 ounces (115 grams) hard cheese or semi-hard cheese (gouda, cheddar, havarti, gruyere, etc.); 4 ounces (115 grams) soft cheese (brie, camembert, etc.); 4 ounces (115 grams) blue cheese or goat cheese; 4 ounces (115 grams) wildcard cheese (choose something adventurous, such as a spicy cheese or fruit-infused cheese!); 3 types of crackers or bread (crackers, baguette slices, pita chips, etc.); 2 types of fresh vegetables (cucumbers, radishes, carrots, celery, etc.); 1 type of fresh fruit (blueberries, grapes, apples, raspberries, strawberries, etc.); 1 type of dried fruit (apricots, dates, figs, cranberries, etc.); 1/2 cup (about 120 grams) savory dip or spread (onion dip, tzatziki, spinach dip, etc.); 1/4 – 1/2 cup (about 60-120 grams) sweet condiment or dip (honey, jam, etc.); 1/4 – 1/2 cup (about 60-120 grams) tangy condiment (mustard, olive tapenade, chutney, etc.); 1/2 cup (generous handful) nuts (candied nuts, roasted nuts, spiced nuts or plain nuts); 1/2 cup (generous handful) small chocolates (chocolate covered nuts, truffles, etc.); 1/2 cup (generous handful) pickled item (cornichons, pickled peppers, etc.); 1/2 cup (generous handful) marinated item (olives, marinated artichoke hearts, etc.)

Ingredients

Meat

16 ounces (450 grams) cured and processed meats (choose at least 3 varieties: salami, soppressata, prosciutto, chorizo, etc.)

Cheese

4 ounces (115 grams) hard cheese or semi-hard cheese (gouda, cheddar, havarti, gruyere, etc.)
4 ounces (115 grams) soft cheese (brie, camembert, etc.)
4 ounces (115 grams) blue cheese or goat cheese
4 ounces (115 grams) wildcard cheese (choose something adventurous, such as a spicy cheese or fruit-infused cheese!)

Bread and Crackers

3 types of crackers or bread (crackers, baguette slices, pita chips, etc.)

Fruits and Vegetables

2 types of fresh vegetables (cucumbers, radishes, carrots, celery, etc.)
1 type of fresh fruit (blueberries, grapes, apples, raspberries, strawberries, etc.)
1 type of dried fruit (apricots, dates, figs, cranberries, etc.)

Condiments, Dips and Spreads

½ cup (about 120 grams) savory dip or spread (onion dip, tzatziki, spinach dip, etc.)
¼ – ½ cup (about 60–120 grams) sweet condiment or dip (honey, jam, etc.)
¼ – ½ cup (about 60–120 grams) tangy condiment (mustard, olive tapenade, chutney, etc.)

Accents

½ cup (generous handful) nuts (candied nuts, roasted nuts, spiced nuts or plain nuts)
½ cup (generous handful) small chocolates (chocolate covered nuts, truffles, etc.)
½ cup (generous handful) pickled item (cornichons, pickled peppers, etc.)
½ cup (generous handful) marinated item (olives, marinated artichoke hearts, etc.)

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Instructions

Start with the small dishes. Evenly space out any dishes or ramekins that you’ll be using for condiments, dips or accents on your board.
Add the cheese. Cut the cheese into a variety of shapes (wedges, cubes, slices, etc.) and evenly space out on the board.
Fold and add the cured meats.* Arrange the meats around the cheeses.
Add the bread and crackers. If you don’t have much space left, consider serving additional crackers on a separate platter.
Arrange the fruits and vegetables. Cut the vegetables and fruits into bite-sized pieces. Place them on the board, making sure to pay attention to color for a well-balanced and visually appealing board.
Fill in any gaps with the accents. Try to place foods that pair well together. For example, place sweet accents near the brie and place olives near cured meats.
Add the condiments, dips and spreads. Fill the small bowls and ramekins and place small spoons and tongs on the board.

Notes

Folding meats: Thin rounds of meat can be folded in half twice so they are easy to pick up.

Choosing ingredients: Think about color and texture. For a visual appealing board, you’ll want to have a variety of colors and textures. Choosing vibrant fruits and vegetables are a great way to add pops of color to your charcuterie board!

Where to shop: I find most of my charcuterie items at Trader Joe’s, ALDI and Target. Trader Joe’s is my favorite place for meats, cheeses, and dips!

Arranging your board: Start by placing the largest items (ramekins, small bowls and cheese) on the board and work towards the smallest items (sweet accents, such as nuts and chocolates).