Assiette De Charcuterie

Charcuterie Plate. Ahh, the prix fixe menu, written in white chalk on slate, the French script a bit hard to read but clear enough for me to know I had a choice of two. Charcuterie for the first course or snails. The choice was a difficult one, but either way I would be happy. A platter with slices of saucisson pork or rabbit rillettes, and hopefully a liver mousse pâté, plus rolled slices of jambon cru, all garnished with olives and cornichons, was always a sure bet. —Ethel
By / Photography By Sara Remington | June 01, 2013


Prepare a platter. Cut the prosciutto into 1-inch-thick strips crosswise and arrange on one section of the platter. Continue with precut salami slices or cut 1⁄4-inch rounds from a whole salami and arrange on the platter along with the pâté. Either lay the pickles and olives alongside the meats or place in small bowls on the platter. Serve with the sliced baguette.

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From Paris to Provence (to Northern California)

When I was growing up in Northern California, my parents couldn’t find the charcuterie we bought and ate almost every day during our summers in France—jambon cru, all kinds of pâtés, fromage de tête, ...


  • 4 thick-cut slices prosciutto (1⁄3pound)
  • Selection of salami-styled cured meats (1⁄3 pound)
  • 2-inch wedge of pâté, country or mousse or both
  • 1/2 pint cornichon pickles
  • 1/2 pint mixed olives
  • 1 baguette, cut into 1⁄2-inch-thick rounds
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