How to make stunning charcuterie platters?

• The beauty of a charcuterie board is that there are so many combinations you can try,” says Michelle Wallace, chef-owner of Houston’s B’tween sandwich co. “Plus, it’s an interactive experience: you take bites with your hands, and I love eating that way!”

In addition to its diverse flavors and textures, charcuterie is a symbol of shared meals and time spent together. It can also evoke the diversity of the seasons: in summer, for example, fresh berries add color to the bowl, while in winter, fig jam or juicy pomegranate seeds create a festive atmosphere.

One thing is for sure: there are some ingredients without which a charcuterie board would not be complete.

Pickles, jams and home-aged meats

Chef Gabriel Kreuther says no dish is complete without a round cornichon (a small pickled cucumber), which adds “lightness, color and contrast.” The spicy-salty flavors of cured meats and pâtés can quickly overwhelm the experience, but the tart, crunchy cucumber serves as a refreshing counterpoint. “It prepares us for the next bite,” the Manhattan chef emphasizes.

In addition to cornichons, you can also use pickled pearl onions or even pickles with cultural references. For example, Michelle Wallace adds pickled okra or green beans to a Southern-inspired dish. “With cured meats, smoked fish, rillettes, and full-fat cheeses, pickles not only add variety to the flavor, but they also cut through the fat, so they’re always refreshing to the taste buds,” she explains.

Chef Dawn Burrell says spreadable accompaniments add another layer to the charcuterie experience. Honey is a classic, but she prefers sweet-and-sour combinations, like Spanish membrillo (quince cheese), which pairs perfectly with the nutty character of Manchego cheese. Or there’s orange marmalade, which is perfect when spread on a soft Brie and placed on a toasted baguette. “These elements bring balance to a rich, meaty dish,” says Dawn Burrell, who also recommends at least one spicy ingredient, like hot pepper marmalade.

Katy Valdez, a butcher at Gwen Butcher Shop & Restaurant in Los Angeles, says no charcuterie board is complete without cured ham. Her favorite is culatello, which comes from the Emilia-Romagna region of Italy. “It’s similar to prosciutto, but it’s deboned, hand-tied, and then cured with salt, Lambrusco (a red sparkling wine also from Emilia-Romagna), rosemary, garlic, and pepper. After two weeks of salting, it’s dried for a year—the result is a beautifully marbled, clean, salty-sour flavor,” she says.

According to the butcher, the power of culatello lies in its simplicity: while cold cuts or pâtés are more structured, this one has an airy, almost lacy look when spread on fruit on a plate, for example. “It’s evocative and playful,” he says.

How to build a complete table?

The most important principle is variety – in taste, texture and appearance. “Always listen to your taste buds first,” advises Michelle Wallace. “Are all the flavors present? Sweet, salty, sour, bitter and umami?”

Textures should be considered in the same way – according to Gabriel Kreuther, for example, the combination of pâtés, terrines, smoked and aged meats gives the real richness, as is customary in Alsace, where the full range of sausages is served.

Dawn Burrell also recommends variety when it comes to cheeses: “I always add at least one cheese made from goat or sheep milk.”

In the final arrangement, Katy Valdez starts with geometric shapes—like pies or cheeses—and then fills the space with more natural-shaped elements, such as fruits and seeds.

Michelle Wallace adds: for the finishing touches, crusty breads, crackers and a bottle of great wine are a must.