More than a cold cuts tray: How to make, find charcuterie boards in the Ozarks

You can't walk through a grocery store without seeing it. The pronunciation doesn't exactly roll off the tongue. It was the most-searched Thanksgiving "side dish" in Missouri.

Know what it is yet? Charcuterie.

Read on for more about these cheese and meat boards, how to build your own and some local businesses that offer them.

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What is charcuterie? How do I even say that?

Charcuterie — pronounced "SHAR-coo-tuh-ree" — is an appetizer or hors d'oeuvre that consists of cured meats and cheeses arranged on a board or platter, according to Food Network. Many boards also have bread, crackers, dried or fresh fruits, pickles or olives, spreads and nuts to round out the selection.

Boards are highly customizable and include a balance of flavors and textures. Depending on the drink being served, certain cheeses or meats will pair better.

Rhiannon Deskins and Angie Counts have known each other for about 20 years. Their business, Edible Art, came about after being in a wine club together where they tried different wine and paired it with various foods. They opened their storefront at 3167 W. Republic Road in October 2022. It's open 11 a.m. to 5 p.m. Tuesday through Friday.

Like many local charcuterie businesses, Edible Art offers various sizes, from a snack box to a party tray. Their offerings include items like cheese, salami, chorizo, vegetables, fruit, stuffed peppers, jam, mustard and crackers. Grazing trays are the most common item that Edible Art sells, Deskins said, which feed eight to 10 people for $75. They also offer classes teaching people how to make their own charcuterie boards.

Tips for making your own boards

Did you miss out on the ordering deadlines or want to try your hand at making a charcuterie board? Deskins has some advice.

"Hit up Aldi. Aldi has a great charcuterie section. They have a lot of different cheeses and a lot of different kinds of salami, crackers, mustards. If (people are) looking to do something themselves, that's would be my tip."

Customers can also stop by the Edible Art store to pick up some of the jams, meats and crackers they stock. Many of their items are locally made, as well.

"I would say come (to Edible Art) first, and whatever we don't have, they can supplement with Aldi," Deskins said.

When it comes to deciding what cheeses or meats to put on your board, Food Network suggests complementary and contrasting flavors and textures.

For example, sharp cheeses like asiago pair well with sweetness from jam or honey and dry, salty cheeses like parmesan cut through the rich fattiness of meat like soppresatta. Sometimes boards include a hard (Gouda), semi-soft (Havarti) and soft cheese (Brie) for variety.

If you're not so adventurous, you can stick with the Midwestern cold cuts tray classics: Pepperoni and salami paired with familiar cheeses like sharp cheddar, colby jack and pepper jack. Adding some fruit or fancy crackers can make things feel a little more sophisticated. You might find a combination you didn't know you'd like. (This reporter recommends an aged white cheddar with sliced pears.)

Don't want to deal with the stress of making your own board? Here are some local charcuterie experts:

It's a little close to order for Christmas, but call to see what may be available from local businesses.

"We do make all of our stuff the same day, so we don't necessarily have a deadline that they have to order by," Deskins said. "We might get a couple of days out and go, 'We can't take any more orders' so I always tell people to order early just to be on the safe side, but we will take orders as long as we possibly can."

Charcuterie can also be a popular appetizer at New Year's Eve parties or to bring along to a Super Bowl party.

Here are some 417-area places that specialize in charcuterie:

• 417 Charcuterie, 2672 S. Glenstone Ave. in Springfield. Phone: 417-379-6024;

• Boards by Haley, 3044 Shepard of the Hills Expressway, No. 114, in Branson. Phone: 417-294-3205;

• Edible Art, 3167 W. Republic Road in Springfield. Phone: 417-855-2099;

• Lavish Grazing, 4268 S. Hillcrest Ave., Suite 105, in Springfield. Phone: 417-337-1699;

• J&J Boards. Phone: 417-818-3832.

Susan Szuch reports on health and food for the Springfield News-Leader. Follow her on X, formerly known as Twitter, at @szuchsm. Story idea? Email her at sszuch@gannett.com.

This article originally appeared on Springfield News-Leader: Charcuterie in the Ozarks: How to make your own or where to find it