House Made Charcuterie Recipe

Prepare cure mix

In a bowl combine kosher salt, Prague #1 curing salt, sugar, cracked black pepper, crushed red pepper flakes, and dried thyme. Mix thoroughly so cure is uniform.

Cure prosciutto-style ham

Rub half the cure mix evenly over the prosciutto muscle, coating all surfaces. Place in a non-reactive container or vacuum bag and refrigerate 7–10 days, turning or massaging daily to redistribute juices. After curing period, rinse off excess cure under cold running water and pat dry. Hang in a cool (50–60°F / 10–15°C), humid (60–80%) area or use a curing chamber for 2–6 months until firm and flavorful. (If you need a quicker option for service, slice a commercially-made prosciutto instead.)

Cure pancetta

Rub remaining cure mix into the pancetta, rolling and tying it tightly with butcher's twine if making rolled pancetta. Place in a non-reactive container or vacuum bag and refrigerate 7–10 days, turning daily. After curing, rinse, pat dry, and hang in the same cool, humid environment for 2–4 weeks until firm. Slice thin to serve.

Make salami (small batch)

If making salami from scratch: grind pork/beef mix through a coarse plate, mix with 1–2 tsp of the cure mix (reserve amounts), plus salt, pepper and any additional seasonings. Stuff into natural casings, tie and ferment at ~70°F (21°C) with starter culture 24–48 hours, then hang in curing chamber at 50–60°F and 70% humidity until 30% weight loss (several weeks). For home/quick service, substitute with a quality cured salami from a trusted producer and slice thin.

Arrange cornichons, pickled red onions, whole grain mustard, and fig jam in small serving dishes. Taste and adjust by adding a splash of pickling liquid to onions if too dry, or a drizzle of olive oil to mustard to mellow flavor.

Bring all cheeses to room temperature 30–60 minutes before serving. Slice Manchego and Cheddar into bite-sized wedges; cut Brie into a small wheel or wedges; crumble or place blue cheese in a small bowl. Place cheeses on the board with space between varieties to avoid flavor transfer.

Slice the baguette on a bias into 1/4" slices. Lightly brush slices with olive oil and toast in a 375°F (190°C) oven for 6–8 minutes until golden, or serve untoasted. Arrange crackers in a separate pile to keep them crisp.

Warm the marcona almonds in a skillet with 1 tsp olive oil over medium heat for 2–3 minutes until fragrant; cool. Toss olives with 1 tsp olive oil and a squeeze of lemon to brighten. Place honey in a small ramekin and drizzle a little over the Brie if desired. Arrange fresh herb sprigs as garnish.

Select a large wooden board or slate. Place cheeses spaced around the board first, then add small bowls of mustard, fig jam, pickled onions and cornichons. Fan or fold slices of prosciutto and lay near Brie, arrange thinly sliced pancetta and salami in folds or slices, leaving negative space for visual appeal. Add toasted baguette slices and crackers near cheeses that pair well with them. Scatter marcona almonds and olives around remaining spaces. Finish with herb sprigs and a lemon half on the side for guests to squeeze over olives or salami. Provide cheese knives and small spoons for spreads.

Serve at room temperature with a selection of wines or beers. If you made house-cured meats, label them and note recommended aging times for future reference.