Carnivore Club CEO Tim Ray Shares 4 Charcuterie Tips
BEVERLY HILLS, CA
Mastering the art of plating charcuterie takes knowledge not only about cheeses and condiments, but the taste profiles behind the variety of meats.
CEO and Co-Founder of Carnivore Club, Tim Ray, wants to encourage meat lovers and foodies alike to feed their inner carnivores by using these tips for the perfect charcuterie board:
Create a complete meal:
The basic charcuterie board is comprised of meat, cheese, bread/crackers, fruit/vegetables and condiments. To elevate the experience, incorporate items to eat in between the bites of meat and cheese. Ray's suggestions are grapes, olives, blueberries, almonds and sliced apples.
Design around a theme:
Different themes bring together a unique variety of cuts, cooking preparations and flavors.
Try a traditional Italian board with thinly sliced prosciutto and bresaola, a spicy board with Italian Nduja and hot Spanish Chorizo, or a French-themed board featuring duck breast prosciutto or a wild boar terrine.
Make it visually appetizing:
Depending on the size of the board, there should be enough different types of selections to deliver a great visual display. Choose various colors of meats, cheeses, and fruits that will create an appetizing and inviting meal.
Introduce complimentary flavors:
All of the components on the dish should compliment different flavor profiles.
Smooth and milky cheeses like Brie are great to pair with stronger taste profiles like venison chorizo and a sweet and salty gherkin with pickled onion.
A fresh French baguette and a sweet artisan Riesling Honey Mustard also pair well with some slightly warmed-up cuts of meat like duck confit.
Your next get-together is about to get a whole lot meatier.
