Are Lunchables to blame for our 21st century love of cured meats and cheeses, consumed off a board?! As someone born in the late 1900’s, I consider myself somewhat of an expert having had cheese and charcuterie for lunch way before it was trendy.
Charcuterie traditionally consists of serving cold cured meats and is derived from French words that translate to flesh and cooked. It was born of the idea to create less waste when preparing and butchering pigs; although people have cured meat for centuries as a way to preserve it. Often though you will see charcuterie served alongside a selection of cheeses, condiments and bread. It has really become its own form of Art in a way.
Creating a charcuterie board has become somewhat of a Friday night tradition in our home. At the end of a long work week, it’s the perfect dinner to be enjoyed with a glass of wine or a cocktail. It’s a great way to unwind and catch up as we relax into the weekend. While my Friday night charcut remains fairly traditional; I have enjoyed watching the humble charcuterie board glow up over the last few years!
From brunch, desserts, and even snack boards created from your favourite fast food, to wonderfully imaginative party boards; the idea and creativity means there’s always something for everyone. Whether hosting a small gathering; or a large party; charcuterie never disappoints. You can be as traditional or creative as you like. It’s a go to for me when hosting a girls night; especially during summer where no one wants to spend all day cooking. Whether at home in the city, heading to a cottage, or planning a hike to the perfect picnic spot; charcuterie travels so well and requires nothing more than a small knife and maybe a spoon to be enjoyed. If you’re like me, and sometimes you’re not in the mood to DIY it all; you can let Wine Bar From Afar curate your experience, and have it delivered along with your favourite wine to your own front door.
I don’t consider myself a great cook, nor would I say I am the most creative person, but with charcuterie, I have awakened these slumbering skills. As we generally eat with our eyes first, creating a board is as much about how it looks as how it tastes. This past summer I had a lot of fun creating a s’mores board for our summer BFA staff party. I was able to put together a board that everyone could find something to enjoy. I chose to use lots of fresh berries along with other traditional and unique s’mores options.
I’m looking forward to upping my charcuterie board game and I’m planning to do a brunch board. This will go perfectly with the Brunch Box cocktail experience we offer and is sure to be a crowd pleaser!
I don’t know about you, but I’ve never heard anyone say, ‘Not Charcuterie again?!’
Co-Founder, Sarah O'Brien
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