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How to Assemble a Charcuterie Platter

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Category: Cooking

Curtis Stone shares his trade secrets for creating a charcuterie platter of delicious cured and smoked meats. It's the perfect appetizer, especially if you're entertaining.

Step 1: Chorizo
Pork sausage from the Iberian peninsula.

Step 2: Genoa Salami
A cured salami made from pork and beef.

Step 3: Duck Pate with Truffle and Cognac
Made from the liver of specially fattened ducks with truffle and cognac added.

Step 4: Brasala
Air-dried beef.

Step 5: Jamón Ibérico
This is the pièce de résistance of the charcuterie platter at around $100 per pound. If you can't afford it try parma di prosciutto.

Step 6: Mortadella
Made from heat-cured pork with cubes of fat added.

Items You'll Need for this GMC Trade Secret

  • Chorizo
  • Genoa Salami
  • Duck Pate with Truffle and Cognac
  • Brasala
  • Jamón Ibérico
  • Mortadella

More Trade Secrets

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