National Cold Cuts Day is March 3rd and to celebrate, I am going to be highlighting my favorite cold cuts to add to your charcuterie board to help you stand out! I used to be the person to put butter crackers and cheddar cheese on my board and call it charcuterie (nothing wrong with that!) but now I have branched out and can share with you my favorite cold cuts for a board!
Pepperoni
Pepperoni is a go to for a board. It’s a simple option but it is also something that people are comfortable with. Pepperoni is a beef and pork sausage that is seasoned with spices, primarily pepper. It pairs well with a lot of cheese on your board, especially cheddar and mozzarella. I recommend pairing it with some marinated mozzarella pearls from Trader Joe’s
Prosciutto
Prosciutto is a thinly sliced, Italian, dry-cured ham. Many people don’t know this, but it is a raw meat that is intended to be eaten raw! Prosciutto is commonly seen on charcuterie boards and many people pair it with provolone, as it is smooth and delicate and doesn’t overpower the taste of the meat. Aged parmesan also pairs well, and I like to couple it with a sweet fruit, like cantaloupe. Eating this trio reminds me of that scene in Ratatouille where he eats cheese and strawberries, and I felt the exact same way!
Soppressata
If you’ve never had soppressata, you have to try it! It may sound fancy and intimidating, but it is just a dry-cured pork salami. Soppressata differs from salami because it is typically drier and has a more marbled appearance. One of my favorite ways to pair it on a board is with a softer cheese like havarti or brie. I also love to put it on wheat crackers with one of those cheeses for the best pairing. If you are feeling extra crazy, you could drizzle some honey top too for a sweet and spicy combination.
Capicola
Capicola is another one of my favorite cold cuts. Although it isn’t normally found on a charcuterie board, I think adding it makes your board unique and stand out. Capicola is made from the neck and shoulder of pork. It is cured for about 2 weeks and then a dry rub is added before it is slow roasted to finish the process. I think pairing it with a sharp cheddar and a grape or olive highlights the sharpness of the cheese and the smokiness of the meat.
Spanish Chorizo
Another one of my favorite cold cuts that isn’t typically featured on a charcuterie board is Spanish chorizo. Spanish chorizo, different from Mexican chorizo, is a dried cured sausage that is usually eaten in slices, hence being a cold cut. Because Spanish chorizo is such a smoky and spicy meat, pairing it with a bold and flavorful cheese helps enhance those notes. I like to pair it with manchego or gouda. Manchego is a hard cheese, so I love having it with the Spanish chorizo to complement flavors and textures.
A charcuterie board doesn’t always have to have fancy meats and cheeses on it to be delicious! Trying a new item each time will spice up your board until you master your perfect combination. Happy National Cold Cuts Day! Go make a charcuterie board!