Buzz
Boards are all the rage right now. I won’t dive into the viral butter board trend, except to say that it’s a twisted version of the butter board I created last year, and mine is far superior, not to mention cleaner. But let’s move on. The finest boards are crafted from meats and cheeses, carefully arranged, with small additions that enhance the meat and cheese experience.
Cheese is a masterpiece in itself, but making meat look equally appealing can be a bit trickier. Want to make things pop? Fold your charcuterie, folks. It gives your salami and friends a tidier, more inviting look, and makes it easier for your guests to grab a piece and eat.
Party meats are often sold in tidy little rows, either by the deli or the processor, tempting you to just take them out of the package and place them on the board. But this approach is noticeable and can give off the impression of carelessness. More importantly, no one wants to waste precious time at the party separating meat from meat. Ever tried pulling apart two thin slices of prosciutto in front of a crowd? It's a disaster. Save your guests from that embarrassment.
The simplest approach is to remove the meat from its packaging, fold it into little half-moon shapes, and arrange these little crescents in a neat row. For more delicate slices like mortadella or ham, you can pile them into soft, airy heaps. For meats that tend to stick together, such as thin prosciutto di Parma, wrap it around a breadstick so your guests can grab a piece without handling the meat directly. (A salami rose is a charming touch too, although people sometimes hesitate to disturb its delicate form.)
