At Caputo’s, we take our meats and cheeses very seriously which is why we import varieties from all over the world.
This makes Caputo’s a go-to destination for all your charcuterie and antipasto needs. August 26th is National Charcuterie Board Day which is a great reason to look into the delicious and customizable world of charcuterie.
Creating a charcuterie board is easier than you think and something you can have fun doing! Check out these 4 simple tips on how to create a fantastic charcuterie board and see some products we have that will go great on your boards!
Variety
The key to a great board is offering a range of flavors and textures. Don’t be afraid to mix and match!
- Meats: Choose a mix of cured and cooked. A soft prosciutto, a spicy or peppered soppressata, and a savory salami offer a delightful trio. You can’t go wrong and you can choose what your guests will love!
- Cheeses: You will want a couple different types of cheeses. A good rule of thumb is to include a soft cheese (like brie or goat cheese), a semi-hard cheese (like cheddar or gouda), and a hard cheese (like parmesan or manchego). It is always good to switch up the cuts and sizes of these cheeses for a variety of textures too!
- Crackers & Bread: A few options here are ideal because they act as a vessel to enjoy, but can also be a palate cleanser too. You can go for a neutral water cracker, a seeded cracker for texture, a cracker with a flavor depending on your preference or even simple slices of a fresh baguette.
Balance
A successful board is all about balance. When picking your items, you can pair your items thoughtfully to create a mixture of flavors in every bite.
- Sweet & Salty: The classic combination! Drizzle honey over a salty prosciutto or place a dollop of fig jam next to a sharp cheddar.
- Crunchy & Creamy: A handful of toasted almonds or walnuts next to a soft brie provides a satisfying contrast in textures.
- Spicy & Mild: A little kick from a spicy salami can be perfectly balanced by a mild, creamy cheese.
The importance of the “Fillers”
These are the items that fill the gaps and add color, freshness, and unexpected bursts of flavor. An arrangement of color is another sign of a great board. These fillers are a great opportunity to incorporate some seasonal items and also a great way to add some different textures and flavor profiles to your board.
- Fruits: Grapes, apples, fresh figs, and berries add a juicy sweetness. Dried fruits like apricots or dates are also great for a chewy texture.
- Nuts: Marcona almonds, chocolate covered almonds, coffee flavored nuts, pistachios, or walnuts add a satisfying crunch.
- Olives & Pickles: These provide a briny, acidic note that cuts through the richness of the meats and cheeses. The best part is we have options that range from buttery to sharp to spicy so you can play with flavors here too!
- Spreads & Jams: Honey, fruit preserves, or a savory spread can be the perfect final touch. A little jar can add great shape to your board and
Arrangement
How you present your board is almost as important as what you put on it and you can have fun with this! There really is no wrong way to do it.
- Start with the Staples: Place your larger items like cheeses and bowls of olives on the board first. This creates a framework.
- The “S” Curve: Arrange your meats in a natural, flowing shape rather than just a flat pile. A folded “S” curve with prosciutto or salami is both elegant and easy.
- Fill in the Gaps: Once your main items are on the board, arrange the fruits, nuts, and crackers in the empty spaces. Don’t be afraid to let things touch and overlap; a full board looks more abundant and inviting.
The best charcuterie boards are a reflection of your own taste and creativity. If you need a little inspiration on where to start and what to include, here are a few items our cheese experts suggest!
Some Classics
Parma Prosciutto- This is a salty meat that is easy to eat and high quality. Cut each piece in quarters and roll each quarter on a bias or an angle. Rolling the meat on an angle changes the taste making it lighter and easy to chew.
Homemade bocconcini– one of the reasons this is a classic is because we love the taste. Besides that, It is soft and adds a hint of salt!
Castelvetrano olives– This is a green olive imported from Castelvetrano, Sicily. These are buttery and smooth. They are easy to snack on and have an almost sweet flavor. In addition to the taste, the green color is vibrant and beautiful on a charcuterie board.
Some New Must Tries
Principe Sliced Meats
We have a variety of new, pre-sliced Principe meats that are perfect for a charcuterie board because of how easy they are to incorporate! You save a little bit of time because you don’t need to spend the time cutting it and you don’t have to sacrifice quality! The larger size allows for different ways to fold and display, then the different kinds allow for different flavor profiles! These are available in Prosciutto, Pepperoni, Genoa Salami, and Soppressata.
I Macoritto Grissini
These mini Grissini are mini breadsticks imported from Italy. The dough is kneaded to remove air, resulting in a crispy texture. There are multiple flavors which also makes it great for a
Woodriver Gouda Gruyere
Arriving early next week, Woodriver Gouda Gruyere is a unique, semi-hard cheese that is a blend of two classic European cheeses: creamy, buttery Gouda and nutty, complex Gruyere. The result is a smooth and creamy cheese with caramel-like sweetness, balanced by a sharp, nutty undertone from the Gruyere
Cady Creek- Truffle Gouda
Also arriving early next week, Cady Creek-Truffle Gouda is a luxurious, semi-hard cheese that combines the creamy, buttery flavor of traditional Gouda with the earthy, rich aroma and taste of black truffles. The cheese is handcrafted using locally sourced Wisconsin milk and Italian black truffles. This cheese has a smooth, creamy texture and a subtle yet sophisticated depth of flavor from the truffle infusion.
Remember, there are no strict rules. So, have fun with it, experiment with new combinations, and most importantly, enjoy the delicious results. Happy Charcuterie Board Day!
