Page 1

A Charcuterie Platter Primer


Sponsor Content

Preparing an authentic charcuterie platter is easier than you think.

The popularity of artisanal charcuterie meats has exploded in Canada. These savoury plates make a perfect appetizer, finger food dish, or even a light meal.With holiday parties just around the corner, here’s a look at how to put together a winning charcuterie platter from Chef D, television personality and the corporate chef for Piller’s Fine Foods.

“Aged cheddars, three to seven years old, go well with salamis like our Charcuterie Alpen or Cervelat,” he explains, “as do triple cream brie and raw milk goat cheese. And one of my favourites is the Piller’s Charcuterie Westphalian Ham  wrapped around parmesan cheese.”

When it comes to breads to pair with your charcuterie, Chef D recommends using “whole wheat, seven-grain or sun-dried tomato flatbreads, or savoury crisps.”

He notes that wines pair nicely with artisanal meats, and that “Chardonnays go amazingly well because they are aged in oak, and this brings out the smoky flavours of the meats.”

“For red wine, the light acid and peppery flavour of Pinot Noir pairs well with the savouriness of the meats, and for beer, pale ale is fantastic,” he enthuses. Chef D also suggests adding some colour and flavour to the platter with red and green grapes, walnuts, tomato-chili or roasted red pepper spreads, and honey as an innovative garnish. One final suggestion is to serve the spread on a unique platter, and that charcuterie boards made from old wine barrels are a very nice touch.

More information and recipe ideas are available online at


News and more

Sign up to our newsletter