A bouquet of salami roses? How to create the perfect Valentine's Day charcuterie board

Frankie Rowley, Cape Cod Times
Updated ·4 min read

As a youngster, my dad sometimes let my siblings and I select a meal kit for our school lunches during the week. I usually went for the ham and cheese crackers and enjoyed the simple yet satisfying taste of combining meat, cheese and carbs.

As I grew older, my dad introduced me to the wonders of charcuterie boards, and I realized they’re essentially adult Lunchables. Same concept — meat, cheese, carbs — yet an entirely different execution. Rather than wet “ham,” delectable meats such as prosciutto, jamon serrano and chorizo filled the boards alongside soft, hard and crumbly cheeses and a variety of carbs. Jams, spreads and fruits also took up real estate, elevating the overall flavor palette.

I was hooked, and apparently, so was the rest of the world.

While these boards may appear simple to execute, I can assure you it takes a lot of effort to get them looking sharp. Not every board has to be a work of art; sometimes, throwing whatever’s in the fridge and pantry on a plate will do. But, if you’re looking for a nice gift to give, a host gift to bring or even a fun activity for Valentine’s Day, we asked Madison Mayer, owner of Cape Cod Charcuterie, for some tips.

Madison Mayer, owner of Cape Cod Charcuterie, said people are surprised at the fullness of boards she makes; some even have two layers of cheeses, cured meats, spreads, fruits, crackers, bread and other accoutrements.
Madison Mayer, owner of Cape Cod Charcuterie, said people are surprised at the fullness of boards she makes; some even have two layers of cheeses, cured meats, spreads, fruits, crackers, bread and other accoutrements.

What is the secret to making the best charcuterie board?

Mayer started Cape Cod Charcuterie in 2020 while looking for a creative outlet during the pandemic. At first, creating the boards was a task she took on for her brother’s wedding after COVID forced him to have an at-home celebration. A few months later, she decided to take a chance and make charcuterie a business.

“I am a musical theater performer at heart and throughout my entire life, so when the pandemic hit, and all of the theaters were closed for that dreary time period, I was itching to do something creative," Mayer said. "I had no idea what I was going to find, and it took me a while, but I ended up finding charcuterie as that creative replacement.”

Now, almost four years in, Mayer has certainly picked up the tools of the trade.

The most important part of creating a good cheese board, she said, is one that gives everyone the perfect bite — like that scene in “Ratatouille” where Remy eats the strawberry and cheese and experiences flavorful bliss.

Madison Mayer surrounded by charcuterie supplies.
Madison Mayer surrounded by charcuterie supplies.

“I always say that you want a little bit of everything on one cracker that you can fit in your mouth,” Mayer said. “You experience all of the flavors at once playing together. That's, I think, what a cheeseboard is really all about.”

Celebrating Valentine's Day on Cape Cod

Forget chocolate for Valentine's Day; charcuterie can be a fun and different tasty option.

“I have special heart-shaped boards, and I do a bouquet of salami roses," she said. "That's always a really big seller.”

The salami bouquets are $65, and a Valentine's Day board for two people is $100.

When making a board, Mayer said, it’s key to have a variety of options. A few different kinds of cheese — such as Brie for a soft cheese or Manchego for a hard cheese; cured meats; spreads, such as fig jam or local honey; fruits and veggies; a Gherkin pickle and crackers or bread are important not only for filling the board but for appeasing the crowd you’re serving.

Texture and taste key to a successful charcuterie board

“I always look at it as the elements of a cheese board, and the two biggest categories, for me especially, are texture and taste,” Mayer said."

The texture and taste elements such as sweet and salty and some citrus and sour and then some crunchy versus some smooth.

"It can be very personal to you," she said.

For layout and style, Mayer advised grouping items in threes because it’s more visually appealing, using a board that is the correct size for the number of items you have and garnishing the board with herbs and flowers to fill blank spaces.

“If you only have a certain amount of materials, I like to do a small board and fill it more,” she said. “You often see when people make cheese boards, there's a lot of space in between their items, but I tend to really pack my cheese board so as you're eating it, people often discover there's layers to it.”

Madison Mayer, who started making charcuterie boards for her brother's wedding during the pandemic, said she looks for a blend of tastes and textures.
Madison Mayer, who started making charcuterie boards for her brother's wedding during the pandemic, said she looks for a blend of tastes and textures.

With Valentine’s Day just around the corner, maybe charcuterie board crafting is in your future. If you’d much rather have someone else do the hard work, you can order a charcuterie board ahead of time through some local restaurants or Mayer. To order a Cape Cod Charcuterie Board, visit www.capecodcharcuterie.wixsite.com/2020/ or contact Mayer on Instagram @CapeCodCharcuterie.

Frankie Rowley covers entertainment and things to do. Contact her at frowley@capecodonline.com.

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This article originally appeared on Cape Cod Times: How to make the perfect charcuterie board for your Valentine