Why Charcuterie?

Charcuterie boards have made their comeback. No longer is charcuterie confined to just appetizers- the wide variety of proteins and sweet & savory complements allow you to craft a delicious meal for any occasion. The bite-sized morsels of charcuterie are not only perfect for sharing, but also offer a fresh, lighter alternative to the traditional picnic foods such as potato salads and sandwiches that make you ready for a nap shortly after.

If you want to wow your guests, show off your creativity, or play with new flavor pairings, a mini charcuterie board is the perfect picnic partner.

The Board

If you have ever crafted a charcuterie board for an event, you may know the feeling of worry that comes with transporting it. That’s why a mini picnic board crafted inside a portable, lipped tray is the perfect choice. A disposable option made of recyclable material is ideal for these smaller scale picnic boards.

Planning an intimate picnic for two? We recommend using a bamboo board about 12 x 10 inches in size. If you have more than two guests, create a few mini boards with a variety of flavor profiles!

The Meats

Everyone knows the picnic is only as good as the food. So, one of the picnic planning steps is putting together your fare – most importantly, the meat.

Planning the proteins first allows you to build from a specific flavor and texture when choosing your pairings. Don’t know where to begin? Here are some delicious cured meat options we recommend incorporating into your next picnic board:

Prosciutto

Prosciutto is crafted using a Raised Responsibly hind pork leg and sea salt, then is slow aged between 12 and 18 months to produce an earthy, rich, melt-in-your-mouth texture. It pairs well with a mild fontinella or creamy brie cheese and fresh melon. Elevate your board with a prosciutto flower to impress your guests, and don’t forget to finish with your favorite Pinot Grigio.

Felino

The king of salami. Felino gives your board a ruby red pop of color and provides a dazzling flavor, rich with peppercorns and wine. It is delicately spiced and slow-aged to bring out the sweet flavor. Felino pairs perfectly with nutty Parmigiano Reggiano and a light, sparkling red Lambrusco. When serving, we recommend cutting each slice on a bias at about 1/8-inch think. This will help ensure you and your guests enjoy a perfect balance of zesty peppercorn and smooth fat.

Mortadella

A traditional, slow-roasted and uniquely mild Italian sausage sometimes studded with pistachio accents. It is the perfect addition to any picnic platter and pairs well with a sharp Pecorino or cheddar cheese, briny green olives, and sweet figs. Mortadella’s rich flavor makes Chianti wine a perfect complement.

Soppressata

This simple salami comes in both a mild and spicy version, crafted with cracked black peppercorns for a mild taste and crushed Calabrian red pepper flakes for a spicy flavor. Explore a variety of pairing options with a creamy goat cheese spread, coarse ground mustard, and toasted bread. Show off your salami by folding each slice into quarters and fan them out like a deck of cards for an effortless arrangement.

Bresaola

A unique, lesser-known charcuterie gem, Bresaola is made from lean beef instead of pork. Often referred to as “Beef Prosciutto,” it differs from traditional prosciutto because Bresaola uses warm, aromatic spices that accentuate the taste of the lean beef. It pairs perfectly with a crusty bread and classic cheese such as aged Parmigiano. For wine pairings, Bresaola works well with bubbles, full-bodied whites, and robust reds. 

Seasonal “Extras”

A picnic board is not complete without dressing it up with seasonal, flavorful accompaniments. Customizing your board with fruits, nuts, olives, dips, and crackers or bread simply adds the finishing touches to a delicious and creative picnic board. 

During spring or summer, add in fresh sliced melon, crisp greens, a mini jar of sweet honey, and a few acidic gherkins or marinated olives to your board. 

Spice up your fall picnic board flavors with candied pecans or walnuts, toasted pumpkin seeds, dried figs or cranberries, and finish with a crisp fall ale or cider. 

Preparation & Assembly

The slicing of the chosen meats is just as important as the flavor combos on your board. Prosciutto and bresaola should be cut paper thin, while mortadella and soppressata can be cut more to a medium thickness. Felino, on the other hand, should always be cut at an angle and about 1/8-inch thick to deliver the perfect fat and peppercorn ratio. If you are slicing the meat yourself, we recommend slicing them while still cold to ensure the fat does not smear.

It can be tricky to determine portion sizes when serving a non-traditional meal such as a charcuterie board, but we recommend preparing approximately two ounces of meat per guest. Our available pre-sliced options range from 1.5 to 6-ounce packages, making it easy to determine how much you’ll need.

If it happens to rain on your picnic parade and you must move the fun inside, we recommend leaving the meat out for about 30 minutes prior to serving to allow the full flavors to shine through.

When it comes to the arrangement of your charcuterie, there are no “rules”. This is your chance to get creative! We recommend mixing up the colors, textures, and flavors and try using different folds and shapes to arrange your meats. Scatter those “seasonal extras” to fill in space and add pops of color.

Conclusion

There’s no “right” or “wrong” way to picnic – that’s what is so great about it. Picnicking is all about bringing together your favorite foods, friends and family, and the perfect spot to create unforgettable memories.

No matter how simple or elaborate your next picnic occasion is, bring along a mini charcuterie board to delight your guests with a delicious variety of flavors.

Spring is officially knocking on our door. So as you open up the windows and spend some time soaking in the mild sun, it’s a great time to think about how to flex those creative culinary muscles with a new season’s bounty. Today we’ll cover 3 amazing prosciutto charcuterie board ideas that are sure to embody the springtime spirit.

The Garden Board

One of the quintessential elements of spring is the reemergence of color in nature. Flowers start to make appearances in gardens around the neighborhood. Farmer’s Markets pop up with the first harvest pulls of seasonal favorites.

To embody this, consider putting together a Garden Board. This creation aims to be the envy of all the local horticulturists without showing your brown thumb.

Start, of course, with your Prosciutto. This is a great opportunity to practice making some cured meat roses to feature in your Garden Board. To complement the King of cured meat, add in a hefty amount of Farmer’s Cheese or Fresh Cut Mozzarella that provides a refreshing texture and mild flavor. 

Finally, the biggest step will be piling on the colorful produce. Put a huge emphasis on the vibrance and variety of the fruits and vegetables you include. 

Make a spin on Italy’s favorite duet: Prosciutto e Melone by adding a variety of fresh-cut cantaloupe and honeydew. Cut thin wedges or shave ribbons of honeydew to easily add a bit of sweetness to every bite. 

Of course with all that sweetness, you’ll need some savory options to keep everything well balanced. Keep the color theme going with some fresh vegetables that accentuate the colors you’ve already selected. Great options for this portion include red bell pepper, sliced radishes, and briny green olives. By the time you’re done adding your preferred cracker or crunchy bread, you’ll have a board that’s been properly dragged through the garden.

The Hive Board

If flowers start to bloom again, it’s safe to assume that bees will once again return in kind. These environmentally crucial insects are the inspiration for what we’d like to call The Hive Board. This charcuterie board idea is built up around honey as the primary sweet factor. Much like how the hive revolves around the Queen Bee, this board incorporates any elements that can synergize with the natural sweetness of honey (feature honey from a local beekeeper for extra satisfaction). 

Using an artisan cured prosciutto will help you in delivering a smooth and rich texture and earthy taste to cut through all the sweetness. Pairing a crisp Rosé wine salame will provide a bright, fruity balance to the floral honey. Be sure to add some crunch with house-toasted almonds and hazelnuts. 

Make the board shine by establishing a focal point to draw guests in. A wheel of brie topped with honey and some of the leftover toasted nuts is the perfect salty-sweet anchor for your charcuterie plate. As for presentation, laying your charcuterie board ingredients out in roughly hexagonal patterns will help bring the idea of a “hive” to the forefront.

The Easter Board

For our last springtime suggestion, we’re reimagining a staple in American homes around the early weeks of April: the Chocolate Bunny. For this board, we’ll start the same as the others with a classic, traditional prosciutto aged at least 12 months. Then we’ll pair it with some sharp cheese options that complement its melt-in-your-mouth texture. Choose an aged provolone or grana padano to provide elements of salty and nutty notes. Once we’ve got that foundation set, then the fun can begin.

Most milk chocolate (like the kind you get in a classic bunny around this time of year) can be too rich to pair properly with everything else. Instead, seek out dark chocolate with raw cacao notes to avoid oversaturating the dairy additions.

Dark chocolate has a higher concentration of cacao, the principal ingredient in chocolate. The higher the percentage of cacao, the more bittersweet the chocolate will taste. This flavor can help add more balance to all the other board offerings. Add a layer of texture by choosing a piece of chocolate with chopped hazelnuts interspersed. 

The Perfect Springtime Prosciutto Charcuterie Board Ideas

These were just a few different creative ways to liven up your boards as spring begins to take shape. However, it’s always a best practice to create the board that you’re going to love the most! Try out different products and explore other charcuterie board ideas to keep your artisanal journey going.

What is Salami?

Before you decide to set off on a stomach-searching adventure, it’s important to know the true definition of salami.The word salami has been around for centuries and is derived from the singular Italian word “salume”, which refers to all types of salted meat. If you ever find yourself in a “salami” vs. “salume” debate, just know that you’re actually both right! 

The three main components that set different types of salami apart are the ingredients, how the meat is cut and the way it is prepared. Some salamis use a blend of spices to create complex flavors, while others are a bit simpler. Although, what they lack in ingredients, they make up for in preparation.

Different Types of Salami

Now that you know what salami is, it’s time to get acquainted with some of the most popular and well-loved types of salami out there.

Genoa Salami

Genoa salami is a specific type of salami that originates in the Genoa region of Italy. It is a medium grind, garlic-heavy salami with a smooth rich flavor and clean finish. The simple nature of this salami is what makes it such a popular option. It’s perfect for integrating into everyday recipes or adding to charcuterie boards.

Ingredients: Pork, Sea Salt, Sugar, Spices, Natural Flavoring, Garlic, Starter Culture.

Pairs Well With:

Volpi Genoa: Genoa Nuggets, Genoa Salame 4 oz., Genoa Salame 8 oz., Genoa Salame (Half Cut), Genoa Salame 5 lbs.

Felino Salami

Felino salami, also known as “the king of salami”, originates from a small town in Italy called… you guessed it, Felino! This salami is known for its smooth consistency and dazzling flavor, rich with peppercorns and wine. This delicate salami is minimally spiced and slow-aged to bring out a sweet flavor. It often appears bright red when you cut into it with coarse ground lean pork and fat pieces speckled throughout the salami. When serving, we recommend cutting each slice on a bias at about 1/8-inch thick. This ensures that you get the perfect balance of zesty peppercorn and smooth fat.

Ingredients: Pork, Sea Salt, Cane Sugar, Spices, Natural Flavorings, Garlic, Chianti Red Wine, Starter Culture.

Pairs Well With:

Volpi Felino: Felino Salame

Sopressata

Sopressata was created in Italy and now beloved in the United States. Sopressata is a simple salami that comes in both a mild and spicy version, using cracked black peppercorns for a mild taste and crushed Calabrian red pepper flakes for a spicy take. The pork is ground with certain spices dependent on local traditions and is then encased and hung up to dry. The end result is a wonderfully smooth texture and extraordinary bold flavor.

Ingredients: Pork, Sea Salt, Sugar, Spices, Natural Flavoring, Garlic, Starter Culture.

Pairs Well With:

Volpi Sopressata: Traditional Sopressata 4 oz., Sopressata Salame, Spicy Sopressata, Sopressata Salame 8 oz., Spicy Sopressata 8 oz., Small Bites Sopressata, Small Bites Spicy Sopressata

Pepperoni

Pepperoni is one of the only Italian cured meats that’s actually an American-borne phenomenon. Thought to have grown to popularity in Italian-American butcher shops in the early 1900s, pepperoni is the most prominent pizza topping in the US, making an appearance on at least 35% of all pizza orders. As a salami, pepperoni stands out for its signature smoky and sweet flavor.

Ingredients: Pork, Sea Salt, Sugar, Spices, Paprika, Sugar, Natural Flavoring, Sunflower Oil, Starter Culture.

Pairs Well With:

Volpi Pepperoni: Gourmet Uncured Pepperoni, Gourmet Uncured Pepperoni 4 oz., Uncured Pepperoni Nuggets

Chorizo

Chorizo is a dried, Spanish-style salami rich with smoked paprika, fresh garlic, herbs, and spices. It’s important to note that there are two main kinds of chorizo—Mexican and Spanish. Mexican chorizo is made with ground pork and usually sold fresh and uncooked. Spanish chorizo is also ground pork mixed with spices, but instead of being sold raw, it undergoes a curing process. By performing this process, Spanish chorizo is the only chorizo that is classified as a type of salami. It is a great alternative to pepperoni if you’re looking for something with a bit more of a kick to it. It’s a spice lover’s dream with a bold flavor and a deep smoky undertone.

Ingredients: Pork, Sea Salt, Sugar, Paprika, Spices, Natural Flavorings, Garlic, Starter Culture.

Pairs Well With:

Volpi Chorizo: Traditional Chorizo, Traditional Chorizo 4 oz., Traditional Chorizo 6 oz.

Peppered Salame

Peppered Salami is a finely ground salami that is encased in black pepper to create a bold, pepper-rich finish. The pepper lends a spicy flavor to the salami and it is best enjoyed sliced on a charcuterie board or an Italian sandwich. Pair them with your favorite cheeses and Chianti wine for a perfectly delicious meal.

Ingredients: Pork, Sea Salt, Sugar, Spices, Natural Flavoring, Starter Culture.

Pairs Well With:

Volpi Peppered Salami: Traditional Peppered Salami 4 oz., Traditional Peppered Salami 8 oz.

Cacciatore Salami

Cacciatore Salami, a “hunter’s style” salami, received its name from the hunters of Italy, who preferred its size and flavor because it provided a hearty, nutritious snack.  A beautifully simple recipe, Cacciatore salume lets the natural meat flavor shine, and minimal spices enhance the flavor notes like fresh garlic and coarse ground black pepper.

Ingredients: Pork, Sea Salt, Cane Sugar, Natural Flavorings, Garlic, Starter Culture

Pairs Well With:

Volpi Cacciatore: Cacciatore Salame

Finocchiona Salami

Finocchiona Salami is a variety that originated in the Tuscany region hundreds of years ago. Folklore suggests that pepper, a core ingredient in salami, was too expensive, instead, the locals substituted a spice that grew abundantly around the region, fennel. “Finocchio” is the Italian word for fennel, and finocchiona salami has a rich spice blend that incorporates toasted fennel seeds to create a product that is fragrant and mouthwatering.

Ingredients: Pork, Pork Fat, Sea Salt, Fennel, Sugar, Pepper, Natural Flavoring, Garlic, Starter Culture

Pairs Well With:

Volpi Finocchiona: Finocchiona Salame

Wine Salami

Wine salami is exactly what it sounds like—salami that is made with wine. All salami-lovers know that wine pairs beautifully with cured meat, so deciding to actually craft salami using wine made perfect sense. The practice of infusing wine into salami dates back many generations to when cured meat was just starting to take off. Master Salumieri saw the opportunity of using homemade wines to enhance flavor and it’s been a cherished practice ever since. When it comes to flavor, wine perfectly complements the spices typically found in a good salami and can help bring out additional aroma, flavor, and texture from the meat.

Ingredients: Pork, Salt, Wine Concentrate, Sugar, Spices, Natural Flavoring, Garlic, Acid Starter Culture.

*The ingredients will differ depending on the type of salami and wine used.

Pairs Well With:

Volpi Wine Salami: Rosé Salame, Pinot Grigio Salame, Chianti Salame