People are very busy with their boards at the moment. I’m not going to comment on the viral butter board except that it’s a distraction butter board I came up with last year’s, and that’s a better, more clean concept of mine. But enough about that. The best boards are made of meats and cheeses, artfully arranged, with other little snacky bits complementing the meat and/or cheese.
Cheese has its own beauty, but making meat visually appealing can be a little tricky. FeatherWhat can you do to jazz things up? folding Your charcuterie, people. This gives your salami, et al. A cleaner, more attractive look, but also makes it easier to hold and move around in your mouth.
Party meats are usually packaged in neat little rows by the deli or processor, and you may be tempted to remove the meat from its packaging and put it on board. However, it would be quite obvious that you did this, which shows a slight lack of care. But, more practically, no one wants to spend valuable party time peeling meat off meat. Have you ever tried to separate two thin slices? Prosciutto in front of a crowd? it’s a nightmare. Save your guests the infamy of it all.
The easiest way to do this is to take the meat out of whatever packaging it was sold in, then fold it over itself into little half moons, and line those little half moons up. For softer slices like mortadella and sliced ham, you can form them into little fluffy piles. For truly sticky charcuterie, such as thinly sliced prosciutto di Parma, wrap it around breadsticks so your guests can grab and go without touching the meat. (a salami rose It’s also a cute option, although I’ve found that people are hesitant to disturb its beauty.)