If you haven’t done so already, it’s time to start thinking about Labour Day weekend gatherings that are full of delicious dishes! When hosting a get-together, a Prosciutto di Parma charcuterie board is a fun, easy and enjoyable option to serve your guests. Made with only four ingredients—pork, sea salt, air and time—Prosciutto di Parma is an all-natural, preservative and gluten-free, high-quality ham from Parma, Italy, that’s guaranteed to make any charcuterie board stand out. Find it at local retailers across Canada under the correct designation, Prosciutto di Parma, and featuring the distinctive Parma Crown—and do consider the following tips when building your long-weekend charcuterie board:
Choose quality over quantity. Choose high-quality meats and cheeses, like Prosciutto di Parma.
Tell a story. A charcuterie board is your chance to guide guests through a delicious journey. Choose products from the same region if you can, and allow people to taste traditional meats and cheeses—but also add something unusual and exciting, such as raw pancetta or a mousse.
Think theme. The theme you pick can produce lots of great choices for your board. For a summer theme, an excellent example is to add in seasonal fruit, like peaches, berries, melons or nectarines.
Don’t forget the big picture. If you’re using Prosciutto di Parma, be sure to pair it with a less-salty cheese, so the two flavours complement each other. Fill in the platter with fresh seasonal fruit. Although you might not see this done by Italians, if you are serving the platter as a meal as opposed to a course, serve with a baguette or flatbread crackers.
Know your portions. A good rule of thumb is to serve 2-3 oz. of meat per person.
Celebrate the beauty. Prosciutto di Parma is a beautiful product. Let your guests savour the beauty of the products on your board, as well as the tastes. Rather than rolling the product, lay it out onto a beautiful platter or wooden board.
Don’t forget the drinks! Pair your board with a Sangiovese wine as it balances the saltiness and compliments the sweetness of the prosciutto.
Have a happy and tasty long weekend! —Vita Daily
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