Robert and I attempted our third charcuterie board. Well, maybe “boards” since there were two.
Charcuterie (shar-KOO-ta-REE) is a term with origins reaching as far back as 15th century France; literally translated, it means the products of a fancy pork butcher. Modern charcuterie does often include pork, but the definition has widened to reflect a dish served throughout many cultures.
Known in Britain as a “ploughman’s lunch,” served in Italy as “antipasto” and familiar to many North Americans as the humble “meat-and-cheese plate”– these days, charcuterie can be found in any number of variations and is served everywhere from pubs to high end restaurants.
— Darcy’s Market