Charcuterie has been a popular part of entertaining for quite some time now. The difference is that now, in 2020, we have access to more options than ever before, a wide array of affordable options, and clever ways to serve it. While charcuterie boards and platters are the most commonly seen charcuterie dish, these meats have also been wrapped around melon slices, used in grilled cheeses and gourmet panini, and even used in cooking for dishes such as pasta.

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So, why is this meat so popular, where did it come from, and why is it often so dang expensive? Those answers and more as we go through a step-by-step process on how to build the most affordable charcuterie board to date.

It would be inaccurate to call charcuterie 'deli meat.' While it's stored, sliced, and served in a way that does overlap with the traits of traditional deli meat, it's nothing of the sort. Charcuterie is treated in such a way that gives it an exceptionally long shelf-life, allows the meat to age therefore gaining more flavor as it does so, and a texture that's somewhere between jerky and bacon if both were sliced incredibly thin. Specifically, charcuterie is the term that describes the way in which meat is prepared. This includes anything from bacon to salami and even terrines and confit. Interestingly enough, charcuterie spawned from an age where refrigeration was nonexistent and the need to preserve meats was at the forefront of food culture. Thus, things such as smoke, salt, and aging were used in order to alter the texture of the meat and give it stable shelf life.

There are only a few rules when ordering charcuterie that one should be aware of. The first is to know your meat and its texture properties. When cooking with it (which is not the topic of this article), a meat such as pancetta, which is essentially an Italian version of bacon but with more flavor, it can be sliced thick so that it can be diced into small cubes. When ordering meat that will be eaten straight away rather than cooked with, such as prosciutto, it should always be sliced as thinly as possible. For some meats, such as salami or saucisson, the thickness is a personal preference depending on the texture (is it a chewy salami? Is it delicate and full of fat?) and the flavor profile one is going for.

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Creating An Affordable Charcuterie Board

Of course, everything comes with a price and the price of charcuterie is often higher than that of anything else on the board, except maybe the Marcona almonds. The best place to start with items such as these is at stores that are known for their low prices such as Costco, Sam's Club, and even Aldi. For the first two, chances are, there will be plenty of meat options that can be purchased in bulk - so the tradeoff is that you might pay a bit more, but you'll get more. For Aldi, the tradeoff is that you might need to purchase two or more packages of meat, but they'll be at a lower price. Also, if you know of your charcuterie plans ahead of time, don't be afraid to purchase meats weeks in advance - remember, they've been prepared to have a long shelf life.

Knowing what to spend money on for higher-quality products is the key to budgeting a charcuterie board. Proscuitto is by far the most popular option for charcuterie and, simultaneously, the one that most people love the most. However, its smoked and peppered cousin, Speck, is also a great alternative option if you can find it cheaper. It's also worth it to take advantage of the deals at the deli counter - many times, you can get more prosciutto for the same or a lesser price, sliced much thinner, with higher quality. Salami is the mid-range option in terms of charcuterie. Many people would be surprised to know that there are other tiers within the world of salami, with Tartufo, soppressata, Salumeria Toscano salami falling in the high-end range. Other salami such as Genoa, Salame Secchi, and Coppa won't set you back nearly as much and are still tasty. Pepperoni is by far the cheapest charcuterie meat and while many might roll their eyes at the thought, it's an underrated meat that can really bring some spice and flavor to any cheese plate. When in doubt, bolster a charcuterie plate with things such as cheap whole grain mustard, honey, fruits, and even other deli meats, such as ham and mortadella.

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