Mirror Entertaining: Charcuterie 101

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At Your Next Party, Serve Up a Big Salami...

When it comes time to plan your next dinner party, ditch the mini quiches and pizza bagels and instead wow your guests with an internationally-inspired charcuterie platter from your favorite butcher. Start with these vino-friendly meats, cheeses and accoutrements:

 

ITALY

SOPPRESSATA

Large dry sausage with lots of definition

CAPOCOLLO

Spicy or sweet cured sausage

BURRATA

Mild, luscious semi-soft cheese

PARMIGIANO-REGGIANO

Drizzle with rich balsamic vinegar

MOZZARELLA DI BUFFALA

The real thing is made with water buffalo milk

ROMESCO

Pureéd nuts and roasted pepper spread

TAPENADE

Chopped olives and capers   

FRANCE

PATÉ DE CAMPAGNE

Country-style terrine with pork, liver and peppercorn

FOIE GRAS

Spreadable cured duck liver

WHOLE GRAIN MUSTARD

Spice it up with a coarse Dijon variety

HONEY

Drizzle over soft cheeses

CORNICHONS

Tiny, tangy pickles with a crunch

COMTE SAINTE ANTOINE

Hard cow’s milk cheese

FOURME D’AMBERT

Blue cheese from Auvergne

CRUSTY BAGUETTES

Thinly sliced

 

SPAIN

JAMÓN SERRANO

Classic, dry-cured Spanish ham sliced off the bone

CHORIZO DE PAMPLONA

Smoky sausage from Navarre

MANCHEGO

Firm, buttery sheep’s milk cheese

GARROTXA

Semi-firm Catalonian goat cheese

PAN CON TOMATE

Grilled bread rubbed with raw garlic and tomato

SPANISH OLIVES

Briny goodness

MARCONA ALMONDS

Served warm with rosemary and crushed red pepper

      

GREECE

PASTIRMA

Cured beef coated with spices

SIGLINO MANIS

Salt-cured smoked pork popular on the Peloponnese peninsula

FETA

Crumbly goat’s or sheep’s milk cheese cured in brine

ANCHOVIES

Cured in salt then rinsed and soaked in white wine vinegar

TZATZIKI

Classic Greek yogurt dip

KALAMATA OLIVES

Mouthwateringly briny

TSAKISTES

Cracked green olives from the island of Crete


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