Western Pa. experts weigh in on how to make and where to buy charcuterie
Move over, chips and dip: the charcuterie craze continues to dominate cocktail parties, picnics and gatherings.
Charcuterie (pronounced shar-koo-tur-ree) is a French term that goes way back — think 15th century — for using prepared and cooked meat products.
Typically arranged on wooden boards, charcuterie combines food and art, resulting in edible arrangements that are only limited by each charcuterie creator.
Sarah Tuthill of Aspinwall loves charcuterie so much that she opened a brick-and-mortar store, EZPZ Gatherings, in Aspinwall’s historic business district.
Tuthill specializes in made-to-order cheese and charcuterie boards. She launched her business during the pandemic, beginning with small, individual “charquarantine” boxes for virtual parties and meetings.
“I’d been toying with writing a book about entertaining, but something just wasn’t clicking. I’d sit down to write, and I felt like I’d rather be creating a big charcuterie board, not writing about it,” Tuthill said.
Tuthill, 52, even hosts “boarding school” workshops for customers seeking to develop their charcuterie skills.
Customers can choose from “jarcuterie” Mason jar-themed charcuterie or boards large enough to feed 20 people.
Prices range from $5 to $250.
“I do larger grazing tables for weddings, showers and large events,” Tuthill said.
Sara Ward, 35, is the chef/owner of Miss Meatball food truck based in Greensburg. She said folks crave charcuterie, especially during holidays.
Last year, she sold more than 75 charcuterie boxes.
“I’ve been making charcuterie boxes for a few years, and customers want them for any occasion. They did well during covid, and it surprised me because they’re usually a shared item,” Ward said.
Miss Meatball’s customer base is mostly female, and charcuterie boxes range in price from $35 to $145, with the largest box serving up to 20 people.
RSVP Gifts and More in Greensburg has partnered with Miss Meatball to offer custom charcuterie to their customers.
Owner Suzanne Ward, Sara Ward’s sister-in-law, said RSVP customers are requesting honey most often as a popular charcuterie condiment.
“Who doesn’t love a tray full of delicious assorted meats and cheeses?” Suzanne Ward asked.
Sara Ward said themes are popular, and she recently created a Seton Hill University-themed board for a retirement party.
Her must-have meats are pepperoni, sweet soppressata, capicola, spicy salami or black-pepper salami and prosciutto.
“It’s not limited to meat and cheese,” Sara Ward said. “I don’t really have a placement — I just try and make it look pretty.”
Prices range from a mini for two people at $30, to $145, with the largest box serving up to 20 people.
Dana Hanna of Fox Chapel was looking for a crowd-pleasing appetizer for a book club function hosted at her residence.
Hanna collaborated with charcuterie chef Sugar Elisa Brown, a private chef and caterer based in Fox Chapel, to create an oversized charcuterie spread.
“I love the creativity of a charcuterie because you can really put your family traditions into one shared plate,” said Hanna, who grew up on Sea Isle City, N.J. “Hard salami, prosciutto, imported Italian cheeses, oil-cured olives, Marcona almonds, grapes and hot cherry peppers are always on mine. It’s like a little taste of the Jersey Shore right in the ’Burgh.”
Brown said making an amazing charcuterie board requires selecting fresh ingredients, often resulting in a higher price point.
“Great quality artisanal cheeses and meats are priced high, which is reflected in the cost of the display,” said Brown, whose charcuterie creations are priced at $300 and up.
A former Los Angeles resident, Brown learned charcuterie skills while working with a caterer there.
“I fell in love with the creative possibilities and started building on what I’d learned. Gorgeous vegetables, fruits, flowers, artisanal cheeses, crackers, meats, house-made condiments, dried fruit and spiced nuts are the ultimate palette to building a display of full color, texture and flavor. There’s literally something for everyone, and it’s a feast for the eyes as well,” Brown said.
Brianna Schreckengost, 26, of Leechburg has created numerous charcuterie boards working in the catering industry.
“They’re fun. It’s a comfort appetizer,” Schreckengost said. “The evolution of the charcuterie is that it’s sparked everyone’s interest.”
This year, CoCo Coffeehouse on Market Street in Leechburg offered Valentine’s Day-themed boards.
“The customers love the festive feel of a charcuterie that’s different. You can customize any charcuterie, and I try and mix up my offerings,” said owner/chef and barista Nikki Saxion.
Saxion said other charcuterie themes include holidays, birthdays and Mother’s Day.
Joe Kotelnicki of Churchill recently ordered a charcuterie board from EZPZ Gatherings. He said charcuterie is always a conversation starter at parties and is customizable for all dietary types.
“It’s an excellent way to try a bite of something different or new without having to commit to a plate of it,” Kotelnicki said. “Each board creator seems to have their own artistic flair.”
DIY Charcuterie
Creating your own at-home charcuterie is easy with a little prep and planning.
Tuthill said a good motto is to “keep it simple but make it memorable” and the same goes for charcuterie boards.
“I tell people to just choose two to three great cheeses, a couple of charcuterie meats and round it out with something briny like olives or pickles.”
She recommends brie and a good, sharp cheddar cheese. If including only one meat, make it Genoa salami.
Popular grocery store chain Aldi offers charcuterie tips and must-haves on their website at aldi.us.
Sarah Crawford, an Aldi-featured charcuterie expert, recommends following the 3-3-3-3 rule: three cheeses, three meats, three starches and three sweets per board.
Popular meats and cold cuts to consider are ham, bacon, roast beef, prosciutto and pepperoni.
Hard and soft cheese choices include Parmesan, Gouda, Roquefort, brie, mozzarella, Camembert, cheddar and pecorino.
Adding grapes, oranges, figs and dried fruit alongside nuts and vegetables such as olives and pickles provides a pop of color.
Finish the board with crackers and/or sliced French baguettes or other bread pieces and arrange 1-2 hours before serving.
Don’t forget the serving spoons and cheese knives, and keep extra ingredients at the ready for replenishing.
Joyce Hanz is a native of Charleston, S.C. and is a features reporter covering the Pittsburgh region. She majored in media arts and graduated from the University of South Carolina. She can be reached at jhanz@triblive.com
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