Butcher's Board Recipe

Make bacon (pork belly)

Pat pork belly dry. In a bowl combine 3 tbs kosher salt, 2 tbs brown sugar, 1 tbs coarsely ground black pepper and 1/2 tsp pink curing salt if using. Rub mixture evenly over all sides of the pork belly. Place in a nonreactive container or vacuum bag and refrigerate for 5–7 days, turning or massaging once per day to redistribute cure. After curing, rinse off cure under cold water, pat dry, and optionally cold-smoke for 2–4 hours or roast at 350°F (180°C) until internal temperature reaches 150°F (65°C). Chill, slice thinly and set aside.

Make bresaola (beef)

Trim silver skin from the beef top round. Combine 2 tbs kosher salt, 1 tsp brown sugar, 1 tbs finely ground black pepper, 1 tsp minced garlic and 1 tsp chopped rosemary. Rub mixture all over the beef. Place in a vacuum bag or wrap tightly in plastic and refrigerate on a tray for 5–7 days, turning daily. After curing, rinse briefly, pat dry, wrap tightly in cheesecloth and refrigerate under weight for 1–2 days to press. Thinly slice across the grain and set aside.

Make coppa-style cured pork

Rub the trimmed pork shoulder with 1 tbs kosher salt (from remaining balance), 1 tsp crushed fennel seed, 1 tsp smoked paprika, 1/2 tsp red pepper flakes and 1 tbs brown sugar (use small portion from above). Massage well, place in a vacuum bag or wrapped tightly and refrigerate for 5–7 days, turning daily. After curing, rinse, pat dry, coat lightly with olive oil and hang in a cool, ventilated place (or place in a 55–60°F / 13–16°C curing fridge) to dry for 1–3 weeks until firm. When ready, slice very thinly.

Assemble purchased/properly cured salami

If using pre-cured salami or soppressata, slice 1/8" thin. For safety, ensure any meat that is not fully cured has been cooked or purchased ready-to-eat. Arrange slices with the other meats for plating.

Note on timing: Most house cures require 5–7 days minimum and up to weeks for aging. If you need a same-day board, substitute all meats with high-quality store-bought cured meats (prosciutto, soppressata, coppa, bresaola, smoked bacon) and skip the curing steps above.

Quick pickles (cornichons, onions, carrots)

In a small saucepan combine 1 cup white wine vinegar, 1 cup water, 2 tsp granulated sugar and 1 tsp kosher salt. Bring to a simmer to dissolve sugar and salt. Place cornichons, pearl onions and carrot matchsticks in a jar or bowl, pour the hot brine over them, let cool to room temperature, then refrigerate at least 2 hours (overnight preferred).

Whole grain mustard glaze

In a small bowl combine 1/4 cup whole grain mustard and 1 tbs honey. Stir until smooth. Adjust honey to taste. Transfer to a small serving bowl.

Toast baguette

Slice and lightly brush baguette slices with olive oil. Toast in a 375°F (190°C) oven for 6–8 minutes or until golden and crisp. Cool slightly.

Garnish and assembly: On a large wooden board or platter, arrange four distinct groups of sliced meats (bacon, bresaola, coppa, salami) with space between each. Place a small bowl of whole grain mustard glaze and a small jar of pickles on the board. Scatter toasted baguette slices or crackers alongside. Add extra cornichon spears and a few sprigs of fresh parsley for color.