30 min

French Charcuterie Board

Name: French Charcuterie Board
Prep time: 30 min
Yield: 4
Ingredients: 4.00 slices Superior Cooked Ham Label Rouge; 200.00 gr Cream cheese; 50.00 gr Cranberries; 2.00 tablespoons Chopped fresh herbs (parsley, chives, basil, etc.); Salt & pepper; 12.00 slices Bayonne Ham PGI; 30.00 thin slices French saucisson sec; 150.00 gr French pâté de campagne; 150.00 gr Rillettes du Mans; 150.00 gr French pâté en croûte; 30.00 thin slices cured Rosette de Lyon Dry Sausage; x 20.00 Nyons Black Olives PDO; x 5.00 Dry figs; x 12.00 French pickled gherkins; 50.00 gr Toasted almonds/walnuts/cashews; 150.00 gr Fruit chutney; Lightly toasted rustic bread, slices of cereal and nut bread and small toasted baguette slices; Dijon mustard; 125.00 gr Lamb’s lettuce salad

🥖 Who can resist a charcuterie platter? 🥖
It's the perfect way to accompany a warm summer evening! The combination of saucisson, ham, and pâté creates a festival of French flavours and textures. 🇫🇷 Add in some crunchy gherkins, spicy mustard and fresh bread for a cheerful sharing experience. 🥒🥖🌶️

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Une publication partagée par Taste France Magazine (@tastefrancemagazine)

What is a Charcuterie Board?

A charcuterie board is a selection of cured meats and accompaniments arranged artfully on a serving board. It's the perfect appetiser or snack for gatherings, offering a variety of flavours and textures that delight the palate.

Charcuterie Board Ideas:

Classic French: Saucisson, pâté, cornichons, Dijon mustard, and a selection of French cheeses like Brie and Roquefort.

Sweet and Savoury: Incorporate dried fruits like figs and apricots, along with honey, nuts, and dark chocolate for a twist.

Simple French Charcuterie Board

For a quick and easy charcuterie board, select a few key ingredients: a variety of cured meats, some gherkins, and fresh bread. Add nuts and dried fruits for extra freshness and texture.

How to Make a Charcuterie Board

Choose Your Board: A large wooden cutting board or a marble slab works well.
Select Your Meats: Mix different types like saucisson, pâté, rillettes, jambon de Bayonne or Serrano.
Add Cheeses: To create an authentic cheese and charcuterie board, include a variety of French cheeses with different textures and flavours, such as soft Brie de Meaux, Mimolette and creamy goat cheese.
Include Accompaniments: Pickles, olives, nuts, and fresh or dried fruits add colour and flavour.
Arrange Artfully: Place the meats and cheeses first, then fill in the gaps with accompaniments.
Serve with Bread and Crackers: Fresh baguette slices and assorted crackers complete the board.

Other Charcuterie Recipes

Explore different themes and ingredients to create a unique charcuterie board every time. Want to know more about French Charcuterie? Check out our French Charcuterie 101 page to become an expert in French cured meats!

Preparation time

30 min

Ingredients For

Cooked ham stuffed with cream cheese, walnuts and herbs
Superior Cooked Ham Label Rouge

4 slices See the article
Cream cheese 200 gr
Cranberries 50 gr
Chopped fresh herbs (parsley, chives, basil, etc.) 2 tablespoons
Salt & pepper
Other ingredients
Bayonne Ham PGI

12 slices See the article
French saucisson sec 30 thin slices
French pâté de campagne 150 gr
Rillettes du Mans

150 gr See the article
French pâté en croûte 150 gr
Rosette de Lyon Dry Sausage

30 thin slices cured See the article
Nyons Black Olives PDO

x 20 See the article
Dry figs x 5
French pickled gherkins x 12
Toasted almonds/walnuts/cashews 50 gr
Fruit chutney 150 gr
Lightly toasted rustic bread, slices of cereal and nut bread and small toasted baguette slices
Dijon mustard
Lamb’s lettuce salad 125 gr

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Preparation

Cooked ham stuffed with cream cheese, walnuts and herbs

1. Mix the cream cheese, cranberries and fresh herbs in a bowl until smooth. Season with salt and pepper to taste. Prepare the cooked ham by removing all the rind.

2. Spread the cream cheese, walnut and herb mixture over the entire surface of the ham.

3. Roll the ham into a tight roll and wrap it in clingfilm. Place it in the refrigerator for at least 2 hours.

4. Remove the ham from the refrigerator, remove the clingfilm and cut it into thick slices.

Other ingredients

1. Arrange all the ingredients attractively on a large wooden board or serving platter.

2. Arrange the slices of ham stuffed with cream cheese, cranberries and herbs in the centre of the board.

3. Around the Bayonne ham, arrange slices of saucisson sec, pâté de campagne, Le Mans rillettes, pâté en croûte and rosette de Lyon.

4. Divide the black olives, pickled gherkins, Comté cheese slices and toasted almonds between the various types of charcuterie.