How to make a charcuterie plate

The holiday season is almost upon us, and with the upcoming festivities there will be an abundance of dinner parties and cocktail events. Whether you're throwing your own party or on your way to a family get-together, a few items for a charcuterie plate can be just the thing to impress your guests or hostess. And even better is a plate that literally tastes of the West, with items that have been locally procured.

There are no hard and fast rules for how to make a charcuterie plate (at least none that you shouldn’t break). The word defined simply refers to prepared meat products. Most charcuterie plates involve a selection of sausage or cured meats, paired with a choice of cheeses — one sweet, one savory — something spicy, a nice mustard or horseradish, and some fruit to sweeten things up. Toss in a toasted baguette or some crackers (or both), and you have the makings of a delicious appetizer.

A look through the Jackson Hole Marketplace online store offered a few ideas:

Jackson Hole Meat Co. Buffalo Salami

Buffalo meat is sweeter and a little bit richer than your run-of-the-mill cut of meat, and pairs wonderfully with sweet or spicy flavors. Jackson Hole Meat Co. hand selects and butchers their meat right here in Jackson, making their buffalo salami a fresh, and not to mention healthy choice.

Teton Valley Sweet and Spicy Mustard 

This is the perfect mustard for spreading, paired with accoutrements both sweet and spicy. If you’re not sure what to serve with your meats and cheeses, Teton Valley Mustard’s taste compliments a variety of flavors.

Dilly’s Spicy Dilled Green Beans

These preserved green beans are indeed spicy, hot enough to put a little sweat on your brow. Those with a high tolerance will be happy to partake of a whole bean, while some might be more inclined to just sample a small bite. Either way, Dilly’s beans add some kick to your platter’s selection.

Huckleberry Jam

Every charcuterie plate needs a dose of sweet, and our local huckleberry jam is not only delicious on its own, but a small dab on top of a cracker loaded with Seahive cheese and buffalo salami makes a delightful appetizer.

We toasted a baguette from Persephone and threw in our favorite bottle of pinot. Put together on our Vintage and Vine Slate Board, our locally produced charcuterie plate looked as attractive as it was mouth watering! The only problem we could find with this assortment was its likelihood to disappear in a matter of minutes.

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