Salami and Charcuterie - Selection & Service
Sliced and cured meats make for a simple yet delightful snack at any gathering. For this spread, we opted to serve only salami alongside marinated olives and our favorite mustard (look for something from the Dijon region in France).
Chef Clayton Allen
When selecting charcuterie, consider the tools you have available. Large muscle meats such as prosciutto, coppa, and mortadella should be sliced thinly, which can be challenging without a meat slicer. If you don’t have one, ask your butcher to slice these meats for you. On the other hand, smaller salamis—about the size of a quarter to half a dollar in diameter—are easy to slice with a sharp kitchen knife.
The flavor profiles of salami can run the gamut from soft and tangy, to smoky and spicy. Be sure you know what you’re buying so you don’t overpower the wines.
Pay attention to the casing as well. Some salamis have natural, edible casings, while others come with synthetic casings that must be removed before serving. Just like with cheese, it’s best to let the meat come to room temperature before serving to ensure the flavors shine.
Lastly, not all charcuterie is created equally! The quality of meat, and skill of the chef make all the difference. Here are some of our favorite producers from across the U.S.: