Last Updated on September 17, 2023
Celebrating the deliciousness of charcuterie can also mean pairing them with seasonal vegetables that balance out all the extra richness and saltiness that cured meats tend to have and honestly, why we like them so much. ButcherBox’s charcuterie is made from pork including thinly sliced prosciutto, garlicky Genoa salame and capocollo, which is sometimes called copa.
This recipe is a sort of jumping off point for ideas on what to pair with ButcherBox’s charcuterie. All three are thinly sliced and can wrap snugly around fresh snap peas, carrots or radishes for a sweet yet savory crisp bite. Olives are suggested here, but pickles or small cornichons work as well. Technically not needed, fresh baguette is always a welcome addition too so you can make many different iterations of tiny charcuterie packed sandwiches. Although not necessary, letting the charcuterie sit at room temperature for a short 20 to 30 minutes before serving will open up the flavors of the charcuterie.
Ingredients
- 1 package of ButcherBox Charcuterie Variety Pack defrosted and held at room temperature for 30 minutes before serving
- 1 cup fresh snap peas
- 2 large radishes such as watermelon or purple daikon rinsed and scrubbed, if needed
- 3 to 4 medium rainbow carrots rinsed and scrubbed, if needed
- ½ cup pitted olives of your choice
- apricot jam or jam of your choice for serving
- whole grain mustard for serving
- fresh baguette or crackers for serving
Instructions
- On a large cutting board or platter arrange the prosciutto, genoa salame, and capocollo. Try compressing the prosciutto into wavey shapes and folding the genoa and capocollo for visual interest and to make room on your board for the accouterments.
- Trim the snap peas and pile or scatter on to the board. With a mandoline or sharp chef's knife slice the radishes thinly and arrange in-between the charcuterie. Slice the carrots in half or in quarters and arrange on the board as well.
- Transfer the mustard and jam to small serving bowls and add to the board and serve immediately or within 2 hours with freshly sliced baguette.
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