#grazecraze: charcuterie is the new bouquet!

You eat them with your eyes first! Handpicked cured meat styled as roses and ribbons, the choicest of cheese assembled imaginatively on a wooden platter with crackers, nuts, fruits, edible flowers and other luxe nibbles — charcuterie boards spell celebration at the first sight.

We saw charcuterie boards trend during the pandemic and culinary trends suggest that these grazing boards are going to be greet us more frequently this year in parties, weddings and corporate gatherings. And they are going to be one of the most widely gifted items, too, universally.

Charcuterie experts from the UK are all set to organise their first ever global charcuterie award in March called World Charcuterie Awards 2023. And the United States’ National Restaurant Association (NRA) has identified charcuterie boards as one of the biggest trends of 2023.

Kimberly Charon, a charcuterie influencer from Long Island, New York, says that people are in love with food that looks as great as it tastes. “Playing with your food has become an art form, a hobby and a business,” she says. “It’s fun because there are no rules, no set patterns! Your creativity and imagination help you create something special. Of course, there are techniques that help establish an eye-catching visual. For example, styling a brie wheel in a fan, making salami rivers and roses or prosciutto ribbons,” says Charon.

Closer home, Jas Chawla of Say Cheese By Jazz is busy putting together New year orders in her studio in Naraina, South West Delhi. “Charcuterie boards are fun and quirky. There is a wow factor associated with them. People are gifting them to loved ones, ordering them to celebrate special occasions, right from birthdays to bachelorette parties. They are the new cake, the new chocolate, the new bouquet!,” she says.

Chef Rajesh Wadhwa says that they are a brilliant centerpiece for your parties. “They are artsy and appealing and require absolutely no cooking. A statement element on your table, they are perfect for grazing over conversations,” he says.

Chef Pradeep Pawar, who launched The Charcuterie Co along with his partner, management consultant Adhiraj Chandel two years ago, says, “We didn’t have a ready market when we began. We started curating charcuterie experiences for weddings, launches and home parties. It took some time to cultivate interest and today, charcuterie boards have achieved mainstream success,” says Pawar, who imports select meats and cheese from Europe for his boards while his organic fruits and vegetables are grown by farmers in Haryana and Himachal Pradesh. Pawar also offers a choice of exotic add-ons such as Japanese orange fish roe caviar and Italian whole black truffles to add a slice of uniqueness to your charcuterie boards.

With their limitless creative possibilities, cheerful pops of colours and a burst of meaty, cheesy flavours, charcuterie boards are here to amaze!

A slice of history

Charcuterie originated in 15th century France with advanced curing techniques. Pronounced chaa·koo·tuh·ree, the term is derived from the French words chair (flesh), and cuit (cooked). But when you say charcuterie, it means cured meats.

“French charcuterie focuses on patés, saucisson style salamis, butter, dijon mustard with accompaniments like a frisée style salad that is tart and crisp, to offset the fattiness of the meats on the board,” says salumist Elias Cario of Olympia Provisions, who is reclaiming the craft of charcuterie with age-old techniques that are not common in America.

What’s goes on the board

Meats: Salami, parma ham, pepperoni, mortadella, serrano ham, rillettes, pâtés Spanish chorizo

Cheeses: Hard cheese such as parmesan, pecorino, aged gouda, asiago, and soft ones such as brie, camembert, burrata, mascarpone, blue cheese such as gorgonzola, marbled blue jack.

Accompaniments: Spreads and dips, cheese crackers, toasted bread, crudites (cucumber, carrot, celery sticks), candied nuts, grapes, prunes, dried apricots, marinated olives, sun dried tomatoes and capers (edible flower buds).