When we entertain guests, we prefer to do it with food. And no appetizer can impress the way a well-executed charcuterie board can. When you think of charcuterie ingredients, you think of dried meats – sound like anything we might know about? That’s right - the secret ingredient to some of our best appetizer boards is jerky. With how tender our jerky and biltong are, they add a nice change in texture to some of the tougher dried meats you’d traditionally use. It’s a quick, easy solution to add some chef-crafted flavors and quality meats to your next gathering, and we can’t recommend it enough. Here are a couple tips we like to follow when making a charcuterie board: Make sure there’s variety in texture. If you have something tender like our jerky, contrast that with something that has a little more bite to it. Mix Sweet and Savory. So many common charcuterie ingredients are incredibly salty. It’s important to think of the board holistically and add a range of flavors. For example, our Teriyaki jerky has a bit of sweetness to it, which could be a great contrast to the saltiness of something like salami. Add Herbs and Fresh Elements. Again, treat your board like a dish! Round out the flavor profile with fresh herbs that add elements of both freshness and flavor. ENJOY! We would love your feedback! Here at Chef's Cut we do our best to listen to our customers so we'd love to get your feedback on what content you would like to see us post! Let us know in the comments below, or shoot us an email at info@ccrj.com. Thank you! The Chef's Cut Team READ NEXT Biltong Avocado Toast>> <<Back to Recipe Home
