Here’s How To Create the (Wagyu-Inspired) Charcuterie Board Of Your Dreams

We all know it’s the truth; at any party, wedding or event, there’s one place where we linger a little longer, and that’s around the charcuterie board.

A platter of cured meats and cheeses accompanied by a host of other tasty treats (think crackers, fresh bread, seasonal fruit and nuts)… what’s not to love? While there are no hard-fast charcuterie rules, some basic guidelines can go a long way to ensure your guests keep coming back for more.

So, inspired by our brand new Wagyu charcuterie range ( check it out here if you haven’t already), our Wild Coast Wagyu team are here to serve up some top tips on creating the ultimate charcuterie board that your guests will LOVE.

Tip 1: Quality is Everything

Unlike a classic recipe where many ingredients are mixed together and popped in the oven to form one dish( allowing you to compromise slightly on what goes in it), your guests will taste every item on your charcuterie board on its own, or at best- on a cracker.

This is why it’s essential to choose top-quality ingredients where the flavours will speak for themselves.

It’s here where we’d recommend Wagyu charcuterie meats with Wagyu beef renowned for its marbling, tenderness, and flavour. Wild Coast Wagyu’s bresaola, salami, pastrami, chorizo or sliced brisket all bring beautiful smoky, salty flavours to the table and a unique touch of luxury and sophistication.

Tip 2: Champion your local cheesery

This is not the time for store-bought cheese; let your local farmers steal the show!

If you really want to “wow” your guests, a variety of soft and hard cheeses is a must. Here are some cheese options to consider:

Goats cheese: Soft and easily spreadable, this cheese has a mild flavour and many options for dressing up; rolled in toasted chopped almonds and a drizzle of honey, for example.

Brie: A creamy classic that works beautifully with both salty cured meats as well as fruits.

Gouda: This semi-hard cow’s milk cheese has a delightful nutty, buttery taste and is always a crowd-pleaser. Cut into wedges or cubes for easy grazing.

Cheddar: A well-known cheese with a sharp, nutty flavour. This cheese variety pairs beautifully with sliced, well-seasoned salami.

Tip 3: Texture texture texture

Texture on a charcuterie board plays an equally important role as taste. Not only does it make your board look extra-enticing, but it ensures an experience for all of the senses.

This is where your different cheeses, various meats and crackers all work together.

Thinly sliced bresaola is light and salty on the tongue, for example, while smoky sliced brisket is both tender and textured.

We’d also recommend adding a roll of Wagyu salami as a great interactive element for guests to slice themselves. This also works as a conversation starter: “I’d love to try that; could you slice me a piece?”

Go on—give it a go!

We hope these tips have you feeling more confident to create the charcuterie board of your dreams at your next dinner party. Shop our range of Wagyu charcuterie meats here to take flavour and texture to a whole new level.

Even better, enter our Wild Coast Wagyu’s Mother’s Day giveaway and stand a chance to win a charcuterie hamper worth over R1550!

Including:

• Our Wild Coast Wagyu charcuterie range (including salami, pastrami, smoked brisket, bresaola and chorizo) ⠀
• 250g Wagyu Biltong⠀
• 250g Wagyu Droëwors⠀
• A bottle of Abingdon Resilience
• Fresh cheese from Le Petite France
• A serving board from Homewood

(Entries close 18 May)