A charcuterie board is an excellent way to showcase the diversity and richness of continental meats. Here’s how to create a stunning charcuterie board:

The Meat Accompaniments

• Crackers and bread - Offer an assortment of crackers and slices of baguette.
• Fruit and nuts - Add grapes, figs, dried apricots and a selection of nuts.
• Condiments - Include mustard, honey, and fig chutney for added flavour.

Tips for a continental meat platter:

• Presentation - Lay out the meats in an aesthetically pleasing manner, ensuring a balance of colours and textures.
• Use fresh herbs - Garnish the board with fresh rosemary, thyme, or basil.
• Provide utensils - Offer small tongs or forks for guests to help themselves

How to cook with cured meats

With complex and rich flavours, you don’t need to add much continental meat to your food - a little goes a long way. Bear in mind that these continental meats are often saltier, so you may need to adjust the seasoning in your food or perhaps add a little dairy to counteract the saltiness. It helps to slice or chop the meat thinly to distribute it evenly in your food. You can add the meat either at the start of the dish to add baseline flavour and complexity to your dish, or at the end as a garnish to season.

Here are some dishes that we love to add continental meats:

• Use prosciutto to wrap fish, pork tenderloin, chicken or vegetables such as asparagus and roast until crispy.
• Add pancetta or guanciale to create a rich carbonara pasta with egg yolk, Parmesan and black pepper.
• Adorn pizza and flatbread with thinly sliced continental meats such as prosciutto, lomo or porchetta.
• Add kassler to soups or cassoulet for a deep, rich smoky flavour.
• Add chorizo to stews, pasta or soups at the start of cooking to let the oils release into the sauce.