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The History of the Charcuterie Board

a knife sitting on top of a wooden cutting board

The History of the Charcuterie Board

Charcuterie board… you’ve seen it on our menu, but have you tried it? Some people aren’t really sure what a charcuterie board is, and that’s okay. At State & Allen Kitchen + Bar – one of the best Uptown Dallas restaurants - we’re here to take the mystery out of it with a little history lesson.

What is Charcuterie?

Charcuterie is just a fancy word for cured meat. The word derives from French origins in the 15th century, when people used every last bit of the meat and left nothing to waste. The meat was then put through a preservation process of curing and often formed into some sort of sausage or dry-aged meat. Remember, this was before refrigeration, so salt, vinegar, and smoke were essential in the meat preservation process. The term predominately refers to pork, but can refer to other types of cured meats as well. 

The term charcuterie comes from two French words: “chair” which means “flesh,” and “cuit” which means “cooked.” While you may travel around Europe and find charcuterie-type shops serving cured meats and accompaniments, the trend and appreciation hadn’t really taken off in the United States until more recently. 

What is a Charcuterie Board?

A charcuterie board is a tray that includes cured meats, cheeses and a variety of sweet and savory bites as well (including miniature pickles, olives, fig spreads, apricot preserves, whole grain mustards, honeycomb, and more). 

What is on the Charcuterie Board at State & Allen?

Many places to eat around Dallas have charcuterie boards, and State & Allen is no exception. We love a good board loaded with all our favorites! The board at State & Allen is complete with an assortment of artisanal cured meats, S&A specialty mustard, gherkins, smoked honey, and olives. Want to add some cheeses? No problem! We also offer an amazing cheeseboard that pairs perfectly with the charcuterie board. The cheeseboard offers not only delicious artisanal cheeses, but grapes, pickled blueberries, and candied pecans too! 

Which Wines Pair with Charcuterie Boards? 

When enjoying your charcuterie board, don’t forget the wine! Due to the variety of flavors and textures, the pairing is really up to you. Champagne or a sparkling rosé are great matches for charcuterie as the bubbly acidity mellows the fat and salt. If you want a red, then Pinot Noir is a subtle wine that balances the cured meat well. Still not sure what to order? Just ask your server at State & Allen for recommendations from our extensive wine list.

What are you waiting for? Enjoy your charcuterie and cheese boards from State & Allen Kitchen + Bar – one of the best places to eat near Dallas – today!