This easy meat board is going out to all the carnivores out there! In a world where variety often takes center stage, we’re turning the spotlight onto a charcuterie board that celebrates the richness, depth, and sheer indulgence of meats – “The Nothing But Meat Board.”
Perhaps there’s someone in your life who’s averse to cheese (do they exist?) or simply can’t tolerate it. Maybe you’re serving a cheese board separately or you don’t have any on hand and can’t make it to the store. Or you’re having charcuterie for dinner and want to swap the cheese for more fresh fruits and veggies. Whatever your reason for keeping your charcuterie board to strictly meat, we’ve got you covered.
Selecting Meats
Now that you’ve embarked on this carnivorous journey, the first stop is selecting a variety of different meats that will form the backbone of your meat board. Here are a few ideas to get you started:
- Prosciutto: Delicate and paper-thin, prosciutto adds a touch of elegance with its saltiness and buttery texture.
- Salami: Choose a variety of salamis – from mild to spicy – to introduce different levels of intensity. The richness and complexity of salami contribute depth to your charcuterie board’s flavor profile.
- Chorizo: Bring some heat to the composition with chorizo. Its smoky, spicy notes are a nice balance to more mild-flavored meats.
- Soppressata: This air-dried Italian salami offers a robust flavor with hints of garlic and pepper.
- Coppa: Known for its marbled appearance and tender texture, coppa brings a milder yet complex flavor.
- Pancetta: Adding a touch of sophistication, pancetta, the Italian bacon, contributes a subtle smokiness and a hint of sweetness.
- Capicola: As a spicy, cured pork shoulder, capicola has a bold and peppery profile.
- Mortadella: The smooth and creamy texture of mortadella, studded with pistachios, adds a unique texture and flavor.
- Lomo: This is a Spanish cured pork loin. It’s simple, tender, and lets the other meats shine while adding a touch of refinement.
- Duck Prosciutto: Elevate the experience with a unique touch – duck prosciutto. Rich, flavorful, and slightly gamey, it adds a distinctive and delicious flavor to meat boards.
The key to a successful meat selection is variety – varying textures, spice levels, and flavor profiles. Check out our article on the best charcuterie meats for more information.
Choosing the Right Accoutrements
Once your meats are chosen, you’ll want to add a few accoutrements to really make your meat board shine! Here are a few choices that go incredible with meat:
- Olives, Olives, Olives: Olives bring a briny, savory goodness that pairs like a dream with different meats.
- Pickles: Pickles are the unsung heroes of flavor contrast. Tangy, crunchy, and sometimes a little spicy – they cut through the richness of the meats and can elevate an otherwise boring board.
- Mustard: The sharpness and acidity of mustard add a zing that complements the savory meats perfectly. Choose just one or offer a few different choices, such as whole grain, Dijon, or even classic yellow. Or pick up a gourmet mustard and play around with different flavors.
- Spicy Jams and Jellies: Elevate your board with a touch of heat. Spicy jams and jellies, like jalapeño or chili-infused varieties, bring a sweet and spicy kick that pairs surprisingly well with cured meats.
- Artisanal Honey: Sweet meets savory with artisanal honey. Drizzle it over your favorite meats for a luxurious touch that adds depth and a hint of sweetness to each bite.
- Chutneys and Relishes: Bring a burst of flavor with chutneys and relishes. Whether it’s mango chutney or cranberry relish, these condiments add a fruity, tangy twist to your meaty affair.
- Hot Sauces: For those who like it hot, add a variety of different options. You can put thicker sauces into its own dish on the board, or simply set a few bottles on the side.
- Creamy Aioli or Garlic Spreads: Creamy aioli or garlic spreads add a velvety texture and a garlicky punch to any meat board. I especially love that it turns meat and crackers into an almost mini-sandwich.
- Balsamic Glaze: A small dish of balsamic glaze adds a bit of elegance. It can be drizzled over the meats for a touch of acidity and sweetness that ties everything together.
The key here is to create a balance of flavors and textures. Experiment with different combinations to find your favorites! Of course, you can always keep it simple with just a few meats and accoutrements, such as meats and a few different types of olives and crackers. The great thing about charcuterie boards is that you can make them as simple or complex as you’d like!
How to make a Meat Board
To make this particular meat board, start by choosing 3-5 of your favorite meats. Odd numbers of main ingredients are more pleasing to the eye, but if you’ve already picked up your ingredients and you happen to have an even number, don’t sweat it. It’s going to disappear in mere minutes anyway!
An easy trick if you do have an even number of meats is to split one kind into two and display them on the board in different areas. Voila! You still have odd numbers for visualization with the same amount of ingredients. This trick was used in this meat board, as you can see above on the top and mid-to-lower right.
This meat board will take you about 5-10 minutes to put together, making it a great choice for almost any gathering. If you’ve never put together a charcuterie board before, check out these detailed instructions for how to make a charcuterie board.
Ingredients used on this meat board
- Prosciutto
- Salami Saucisson
- Capicola
- Thinly-sliced deli meat
- Green olives
- Black olives
- Assorted crackers
- Fresh herbs for garnish
Let’s take a look at the same four kinds of meat, but this time the setup looks much different:
On this board (yes, it’s actually a plate, so this would be technically be considered a charcuterie platter, but I digress) there is only the meat without any accompaniments. You can use this arrangement for any number of reasons:
- You don’t have any type of wooden board, even a cutting board
- You have a gorgeous plate, platter, or tray you’d like to display
- It’s easier to arrange using multiple boards and dishes
- You have a board, but it’s small and not all ingredients will fit
- You just like the look better!
Things to consider when planning a meat board:
- Adding a small dish of a high-quality spread, pâté, or aioli to help with dryness of just meat and crackers. You can serve this on the side if there’s no room on the board.
- Since this charcuterie board is meat-only, a small dish of mustard (or a few with different flavor profiles) would add variety.
- If you’re on a budget, consider using a mixture of ingredients at different cost points. Don’t be afraid to add a high-quality deli meat to your board.
The Meat Board
A charcuterie meat board - no cheese allowed!
Ingredients
- Prosciutto
- Salami Saucisson
- Capicola
- Thinly-sliced deli meat
- Green olives
- Black olives
- Assorted crackers
- Fresh herbs for garnish
Optional ingredients (go here for a full list of ideas for charcuterie ingredients)
- Caperberries
- Sweety Drop Peppers
- Sun-dried tomatoes
Instructions
- Start by placing any small bowls or dishes you're using onto the board, and fill them with the accoutrements.
- Fold and arrange the meats around the board.
- Add the crackers, garnishes, and any other accoutremements. Serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 66Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 404mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 5g
The nutrition information is HIGHLY estimated as we don't typically provide exact amounts for our charcuterie boards. For more accurate information, we suggest using an online nutrition calculator and entering the exact amounts you use for your particular board.
- Prosciutto Crostini with Balsamic Glaze - August 12, 2024
- Oven Roasted Pumpkin Seeds - July 16, 2024
- Sugared Prosecco Grapes - July 15, 2024