Charcuterie platter: what types and quantities should you plan for?

You can tell a good charcuterie board by the thickness of the slices before you even taste them. Too thin, and they curl up and stick together. Too thick, and the fat doesn’t melt in your mouth. Somewhere in between, there’s a technique, a knife, and a stable surface. Putting together a charcuterie board takes little equipment, but a few decisions made in the right order: quantities, selections, slicing, and only then presentation.

In brief

• Allow 100 to 150 grams per person for a substantial appetizer, half that for a starter.
• Four selections are enough if they cover four categories: dry-cured, cooked, smoked, and fatty.
• Slice the saucisson on the bias and thinly, and slice the dry-cured ham just before serving.
• A long, narrow board works better for charcuterie than a large round platter.
• Take the selections out at least thirty minutes beforehand; cold fat has no flavor.

How much charcuterie per person

It all depends on what comes next. If the board is the start of a meal, 60 to 80 grams per person is plenty. If it’s the meal itself, served with bread, cheese, and a few vegetables, allow 120 or 150 grams. These are practical guidelines, not a hard-and-fast rule.

One detail matters more than the total weight: how it’s distributed. Dry-cured saucisson goes quickly because it’s served on its own, with no bread or cutlery. Cooked ham and pâtés are eaten more slowly. So, for a mixed board, plan on more dry-cured than cooked, and keep some in reserve in the kitchen.

This preference is no coincidence. According to the Confédération nationale des charcutiers traiteurs, nine out of ten French people eat dry-cured saucisson at least once a year, and cooked ham alone accounts for a quarter of the country’s charcuterie production. The board reflects these habits fairly well.

What to include on a charcuterie board

France has around 450 charcuterie products, governed since 1969 by a code of practice that defines their ingredients and names. Needless to say, no board can claim to include them all. It’s better to think in terms of categories.

• Dry-cured. Saucisson, rosette, mild chorizo. This is the foundation, the category that gives the board its structure and that everyone recognizes.
• Raw and aged. Bayonne ham, coppa, lonzo. Sliced very thin, almost translucent, it leaves a lingering flavor.
• Cooked. Good-quality ham, pork shoulder, mortadella. It softens the overall selection and suits those who don’t care for dry-cured meats.
• Rich and rustic. Terrine, country pâté, rillettes. One selection is enough, served in its own dish with a separate knife.

Four well-chosen selections are better than eight that all taste alike. If you’re only choosing two, go for dry-cured saucisson and dry-cured ham: they already provide two textures and two levels of intensity.

For more on how dry-cured saucisson is made, including the salting, stuffing, and drying stages, the charcuterie industry federation details the process on its website. Understanding why a selection dries for several weeks changes the way you slice it.

Slicing: the step everyone rushes

Cut saucisson on the bias, not straight across. The angle increases the surface area of each slice, bringing out more aroma, and creates a wider piece that sits more securely on the board. Aim for two to three millimeters. A slice that’s too thick takes a long time to chew; one that’s too thin breaks apart.

Whether to remove the casing depends on what it’s made of. Natural casing can be eaten; plastic casing should be peeled off. If in doubt, remove it from the first few slices and let your guests decide what to do with the rest.

Slice dry-cured ham just before serving. Once cut, it oxidizes quickly: its color turns a dull brown within about thirty minutes, and the fat goes rancid. Cut only what you need and keep the rest chilled.

A word about the surface. Dry-cured charcuterie is firm, so the knife presses down and can slip. A stable, sufficiently thick board absorbs the pressure without moving. We cover the criteria in our article on how to choose a saucisson board, including the groove and thickness.

How to arrange a charcuterie board

Charcuterie doesn’t look good in a pile or in overly neat rows. What works is creating different heights and shapes.

Fold slices of dry-cured ham in half or quarters rather than laying them flat: they add height and are easy to pick up with your fingers. Arrange saucisson slices in a fan, slightly overlapping, in one strip rather than across the whole surface. Keep the terrine in its ramekin, placed directly on the board.

Three recurring mistakes: mixing the selections together until nothing is distinguishable; filling the board right to the edges, leaving nowhere to rest a knife; and serving everything at once, when a board replenished throughout the evening stays appetizing from start to finish.

Place cornichons, pickled onions, and olives in ramekins, never directly on the wood: their juices spill and soak the neighboring slices.

A charcuterie board for 10 people

For ten people at a substantial appetizer, allow about 1.2 kilos in total. Here’s a good balance:

• 400 g dry-cured saucisson, or two whole links of different sizes
• 300 g thinly sliced dry-cured ham
• 250 g cooked ham or mortadella
• 250 g terrine or country pâté

On a long board, place the dry-cured selections at one end, the raw and aged meats in the center, and the cooked and rich selections at the other end. A surface about 40 centimeters long lets you separate the categories without them running together. Our solid wood saucisson boards are designed with this in mind: long and narrow. Our appetizer boards come in wider sizes for mixed selections.

At Teckou

Our boards are made in French workshops from acacia, oak, beech, or walnut, then sanded and treated with an enriched oil similar to beeswax. For charcuterie, we recommend a board thick enough not to vibrate under the knife and long enough to keep the categories separate. Engraving a name or date on a personalized saucisson board makes it an item you’ll bring out for every occasion, one that ages beautifully. Wash the wood by hand, dry it upright, and re-oil it when the surface turns dull.

Key takeaways

A successful charcuterie board comes down to four decisions. The quantity: 100 to 150 grams per person if it’s the main meal. The selection: four categories rather than eight different products. The slicing: thin and on the bias for dry-cured meats, just before serving for raw and aged meats. The arrangement: separate shapes and heights rather than a mosaic. The board does the rest: stable, long, and made of solid wood. To pair charcuterie and cheese on the same table, see our article on pairing cheese and charcuterie.

Frequently asked questions

How much charcuterie should I allow per person?

Between 60 and 80 grams as a starter, or 120 to 150 grams if the board is the main meal. Plan on more dry-cured than cooked, as it goes faster.

How far ahead should I prepare a charcuterie board?

Thirty minutes is enough for the selections to come to room temperature. Slice the dry-cured ham at the last minute, though, as it oxidizes within half an hour.

Should I remove the saucisson casing?

It depends on the casing. Natural casing can be eaten; reconstituted or plastic casing should be removed. Peel the first few slices, and your guests can decide whether to do the same.

Can I put cheese and charcuterie on the same board?

Yes, as long as you keep them in separate areas and provide different knives. The fat from charcuterie and the moisture from soft cheeses don’t mix well on the same surface.

How should I store an opened saucisson?

Wrap it in a clean cloth and keep it in a cool, well-ventilated place. Never wrap it in plastic film, which makes it sweat. The exposed end will dry out; that’s normal. Just trim it before serving.