Cheese Board Basics | Folding Charcuterie

hi guys welcome back to my channel it is sam from fig and blue here welcome if this is your first time stopping by hello i would love for you to stay today i have a very exciting video i think you guys are really gonna love it um and it is five different ways to fold your charcuterie you guys asked previously on my last video for some holiday themed boards well this is gonna help elevate those boards for you guys so i thought instead of doing a really long lengthy video on how to build a holiday board we would start with some of the basics first by artfully folding your charcuterie your guests are just going to be blown away it's going to add a lot of different definition to your boards and it's going to add a lot of interest there will be no slapping of meat on a board there will be no more manhandling after this video you guys are going to want to make salami roses and salami chains and pressure ribbons after this i guarantee it all right if you want to learn how to elevate your charcuterie board then let's get started all right and for the sake of this video i just went and picked up this pack from besetto this is a four pack we have a prosciutto a dry kappa a hard salami and then a peppered heart salami so i thought this would be a good variety to show you guys different ways on how to fold your charcuterie um and then we also have this peppered salami and i'm going to show you guys how to cut and style this as well all right of course after washing your hands we're going to start with the prosciutto so the my favorite thing to do with prosciutto on my boards is make prosciutto ribbons um i do want to mention one thing before we get too far into this um i definitely recommend shopping around for a good prosciutto um i did a taste test on my instagram of three different prosciuttos a while ago if you guys want to check that out um this one from this particular brand was very salty so i i get it prosciutto is a cured like a salt cured meat so it's going to be salty in general but this one after the three that i tasted this was definitely the saltiest so i just wanted to um make you guys aware of that so what i like to do is i always stick it down like that peel off the whatever this is protective layer and then i kind of determine what side i want facing up so there's usually a fat side and then there is just the meat side um this one doesn't have a lot of fat but it normally would be on this side very nice and even and so we're gonna just do this side for this sake so what i like to do is i fold it less than half so maybe like three quarter of the way up and then i press the bottom here and then all i do is i pinch the bottoms like so and then fold and then it'll look like that and then i pinch the very bottom like that and then it kind of fans it out so let me show you how it'll look on both sides this one's a little bit harder it's a thicker prosciutto so it doesn't get that nice fold and then sometimes you get the the break in there like so but if you find a good prosciutto it shouldn't give you any problems all right let's do it one more time so we take this one is really thick so we take it and then i peel then we're gonna fold this all the way up i leave about a quarter inch kind of tuck that in and then pinch it at the bottom fold pinch and then pinch it again and then you kind of got to play with it if you want it to stick but there you go all right the next one we're going to talk about is the dry kappa or capicola or hot kappa sometimes it's um they have spicy ones um this is really yummy i like the meat to fat ratio it makes it really creamy when you eat it um this is a way i would not suggest displaying it on your board we all have personal preferences and this is one of mine i don't um particularly like when meat is just taken from the package like this and then set on the charcuterie board i will say um there's no rules when you're making a charcuterie board so remember that and um it's your art so do whatever you want to do with it but this way the only way i would um i would style this if i didn't want to break it apart is maybe if you put like things around the edges so it's mostly covered and all you see is this part then i would say it's acceptable or i might do that on a charcuterie board but um anyway all right so what i'm going to show you here is a fun way to style this so kappa is a very thin meat it's kind of hard to separate um you have to be a little bit gentle with it and work with it um sometimes the fat will get stuck together and you just kind of gotta see it'll rip because it's so thin just kind of maneuver around and be light with it alright so whenever i'm putting these on a board what i do is i always fold it in half and then from the center i fold it almost yeah about in half and then fold it over again and fold it over again all right so that's what it looks like once you've folded it three times i always recommend when you're using salami or this type of meat to always have it at room temperature because it'll hold its shape a little bit better so there's another one so all i'm going to do real quick is fold them so half tuck and roll so fold it in half and then roll it so they almost look like little roses all right okay so then when i'm displaying it on a board i usually put it next to some brie or something whatever space i can fit it in and then i just kind of build it like so so it looks like a little bouquet and then people can just easily grab each slice all right the next one is hard salami and we are making a salami chain so what you do is you grab your salami pl salami police your salami piece fold it in half and then fold it in half again so it looks like so and then we're going to take another one and do the exact same thing and then we're going to take and link them like that okay and then when we take our third one we're going to link it like that so okay like so there's a lot of different ways that people will do this um sometimes they don't even link them and they'll just set them next to each other like that but this is just how i do it for my business and i think it looks nice and it flows really well i've learned to do this one hand because again if you're not using room temperature salami it just falls apart but um so i'll fold with one hand and hold with the other it doesn't have to be perfect but i definitely recommend trying to keep at least the tops the same you'll find a way that flows for you but there is the salami link all right for this next one we're going to be making a salami rose you'll need a little portion cup like this and honestly it's not a big deal if you don't have something like this you can totally make these without using a portion cup um i just use the portion cups mostly when i am prepping if i have a lot to make it makes it a little bit easier otherwise you can totally make this without it and then just set it on the board and it will stay as long as you have things around it okay so i have 12 pieces of peppered salami here and then my portion cups so the first thing that i'm going to do i do about eight this salami is so messy this is just a really simple quick way to do it so we have six seven and eight all right and then what we're gonna do is we're going to fold them in half okay and then from this end hopefully you can see we're going to tuck and roll again this is a really quick way there's so many ways to make it okay and then you kind of fluff it up you will lose some of the peppered salami so the last four what i like to do is the last part i just overlap it and this just to give it some texture when i fold it i like to leave a little bit of space um so they're not evenly matched up because it just helps make it look a little bit more um realistic like a rose all right and then you have your salami rose you can stick it in here and then just kind of fluff it up as you need again this is just a small rose and then that's what it looks like okay so this last one i'm going to show you is the log salami i just call it a log salami um and this is a peppered one and this one is kind of annoying and i apologize it was the only salami i could find at the store this is always just a something i recommend i think that looks nice um and as opposed to just doing a straight line which you could do as well but curving it just gives it that extra little bit um and then also pay attention to your spacing oh here's one that totally fell off but yeah you guys get the idea okay now that you guys have learned the five basic ways to fold your charcuterie let's take this a step farther in the comment section down below tell me what you want to see next and we'll kind of zone in on what we want to learn so that we can build the perfect charcuterie board or perfect for you it doesn't have to be perfect for everyone because there are no rules when building a charcuterie board other than safety like sanitary make sure your hands are clean i hope you guys enjoyed this video and i will talk to you very soon bye

Channel: Fig&Bleu Charcuterie

Views: 288,531

Keywords: Charcuterie, Board, cheeseboard, cheese, charcuterie board, art, small business, busseto, cured, meat, basics, basic, salami rose, rose, salami, prosciutto, cappa, cappo, peppered, hard salami, italian, Fig&Bleu, fig, and, bleu

Id: JW8iCfYo3zM

Length: 12min 5sec (725 seconds)

Published: Mon Nov 08 2021