Wild Swann Charcuterie Recipe
An assortment of house-made cured meats and artisan cheeses.
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Ingredients
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Cured Meats
Artisan Cheeses
Accompaniments
Method
Cured Meats Preparation
- 1
Curing the Pork Belly
In a mixing bowl, combine salt, brown sugar, black pepper, curing salt, garlic powder, and thyme. Rub the mixture thoroughly onto the pork belly. Ensure it's fully coated.
- 2
Curing Process
Wrap the seasoned pork belly tightly in plastic wrap, then place it in the refrigerator for 7 days. Flip the pork belly every 2 days to ensure even curing.
- 3
Rinsing & Drying
After 7 days, remove the pork belly from the refrigerator, rinse under cold water, and pat dry with paper towels.
- 4
Slicing
Once the pork belly is dry, slice it thinly to serve as part of your charcuterie board.
Cheese Selection
- 5
Selecting Cheeses
Choose a variety of cheeses that complement each other. For this charcuterie board, we use Brie, Aged Cheddar, Gorgonzola, and Goat Cheese.
- 6
Plating the Cheeses
Cut the cheeses into varying shapes and sizes. Arrange them on a large wooden board or platter.
Accompaniments Arrangement
- 7
Arranging Accompaniments
Place the olives, pickles, and nuts in small bowls or directly on the board. Ensure they are spaced nicely between the meats and cheeses.
- 8
Adding Crackers and Jam
Open the box of crackers and scatter them around the board. Add a small bowl of fig jam for a sweet contrast.