Choosing and slicing the right meats can take your charcuterie board from average to exceptional. Understanding how to cut various charcuterie meats properly ensures a balanced presentation and enhances the flavors of your board. Here’s a guide to help you slice like a pro. Below you can see exactly how to cut 4 different types of meat for your next board.
See our suggestions for the best Charcuterie board meats.
Contents
What is Charcuterie?
Charcuterie means cured meats and this is the base ingredients for traditional charcuterie boards. There are many different types of meats that can be used for a charcuterie board and many vary regionally. Not only are there are lot of types of charcuterie meat, but there are many different ways to cut charcuterie meat.
Popular Charcuterie Meats
Below are some of the most popular types of charcuterie meats with some ideas on the best way to cut them.
Prosciutto
Thinly sliced dry-cured ham with a delicate, savory flavor.
How to Cut: Slice thinly against the grain to preserve its delicate texture and melt-in-your-mouth quality. Use a sharp knife to achieve paper-thin slices.
Salami
A variety of cured sausages, typically seasoned with spices and herbs.
How to Cut: Cut into thin, even slices, ideally about 1/8-inch thick. A serrated knife works best to maintain its shape and avoid squishing.
Serrano Ham
A Spanish dry-cured ham with a rich, nutty taste.
How to Cut: Slice as thinly as possible, following the natural grain to retain the rich flavor and texture. A ham slicer or very sharp knife is ideal for achieving thin, even slices.
Capicola (Coppa)
A flavorful, marbled pork shoulder cured with spices and herbs.
How to Cut: Slice thinly across the grain to highlight its marbled texture and rich taste. Ensure your knife is sharp to handle its firm consistency.
Chorizo
A spicy, smoked sausage that adds a bold kick to your board
How to Cut: Cut into thin, bite-sized rounds or coins. A sharp knife helps in slicing through its firm, smoked texture without crumbling.
Bresaola
Air-dried, salted beef that’s tender and slightly sweet.
How to Cut: Slice thinly against the grain to showcase its tender, slightly sweet flavor. Use a sharp knife or a meat slicer for the best results.
Watch the Video to see EXACTLY how to cut these meats
Don’t want to watch the whole video? Jump to one of the sections below.
- 0:40 Prosciutto
- 3:50 Jamón
- 10:10 Summer Sausage
- 16:15 Chorizo Andalucia
- 29:24 Foie Gras Torchon
Tips on Cutting Charcuterie Meat
Here are our top tips for cutting charcuterie meat:
- Use a Sharp Knife: Ensure your knife is razor-sharp for clean, precise cuts and to prevent tearing.
- Chill the Meat: Slightly chill the meat in the fridge before slicing to make it firmer and easier to cut thinly.
- Cut Against the Grain: Slice against the grain to maintain tenderness and optimal texture.
- Slice Thinly: Aim for thin, even slices to enhance the flavor and presentation of the meat.
- Use a Meat Slicer: For large quantities or uniform slices, a meat slicer can be very helpful.
- Keep the Meat Fresh: Slice meat just before serving to maintain its freshness and avoid drying out.
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