FAQ: How To Make Wood Charcuterie Board?

What kind of wood do you use for a charcuterie board?

Non-porous hardwood wood is the best for charcuterie boards. Woods such as teak, hard maple, American Cherry, Olive, and acacia are ideal. Other materials that make the best charcuterie boards include kitchen slate, marble & bamboo.

Can I use a wooden cutting board as a charcuterie board?

Cutting boards (also called butcher blocks) are made from edge grain and end grain pieces of wood. This means they can withstand lots of slicing, dicing, and chopping. And bonus: a cutting board can double as a large serving board or charcuterie board, giving you more bang for your buck.

How do you finish a wooden charcuterie board?

How to season a Charcuterie Board

  1. Lightly sand down the board with very light sand paper. Wipe clean with a soft towel.
  2. Lightly rub beeswax and mineral oil over the board.
  3. Continue to apply and buff the oil into the board until the wood is no longer absorbing the product.
  4. Gently wipe again before using the first time.

Is Pine Good for charcuterie boards?

Unfortunately, unlike the charcuterie boards, it is best that you DO NOT use your pine serving boards or trays as an everyday cutting board. Pine is a softwood and therefore cannot withstand everyday chopping. Heavy chopping would also pose the risk of eventually cutting away at the food safe sealer.

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What’s the best size for a charcuterie board?

Choose a cutting board that accommodates the size of your party. A standard size is about 9×13 inches, but cutting boards can be as large as 12×18 inches. Start placing your meats first, followed by the cheeses, as these two are the bulk of the board.

Can I use a cutting board for charcuterie?

The Board. A cutting board is the most common surface to place charcuterie and accompaniments on, but there’s no rule that says you have to use a wooden cutting board. A beautiful serving plate, a piece of food-grade slate or a salt block also work as a base for the charcuterie.

Do charcuterie boards have to be wood?

Charcuterie boards should be made of some kind of hardwood that enhances the presentation of the dry-cured meats, preserved vegetables, and cheeses. Hardwood refers to trees that lose their leaves in winter. Hardwood is really what you want a charcuterie or cutting board made out of.

What is a food-safe finish for wood?

Film finishes leave a coating, or film, on the surface of the wood. However, oil-based finishes soak into the wood. Shellac, derived from Indian lac bugs, is a common food-safe film finish. It is highly water-resistant.

Do you oil charcuterie boards?

Oil regularly, especially if your board is getting frequent use. This will keep it looking beautiful and protect the wood from moisture that will cause warping. Dry off thoroughly after rinsing. Don’t just set it out on a dish rack- use a towel to dry off any excess water.

What do you put on a cutting board to seal it?

To keep your cutting board in prime condition, seal it once a month with oil. Some oils, such as linseed and tung oil, harden the wood and seal it from the inside; other oils simply penetrate the surface of the wood, including walnut and mineral oil. Beeswax is also a viable alternative.

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What wood should not be used for cutting boards?

I would avoid open-pored woods like ash and red oak, which will be harder to keep clean from food stains. Pine might impart a resinous taste, and it’s soft so will show cutting scars from knives more easily than a harder wood like maple.

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