Metro Creative Connection

Editorial Feature

Prepare an authentic charcuterie party platter this Super Bowl



(MS) — Artisanal charcuterie meats have exploded in popularity recently, so just watch as your party guests line up to get a taste of your own chef-guided platter. These savory plates make a perfect appetizer or even a light meal.

Darryl Fletcher, better known as “Chef D” to fans of his television show, is also corporate chef for Piller’s Fine Foods. He recommends the following tips for a perfect charcuterie party platter.

Start with premium deli meats such as high end salamis or prosciuttos. The Black Kassel line includes a wide array of salamis such as Old Forest, Picante and Mustard Seed. Also available is Speck, which is like a smoked prosciutto. These allergen-free products — free of milk, eggs, fish, tree nuts, peanuts, wheat, and soybeans — are also available at major grocery stores.

For crudités, Fletcher recommends assorted pickles, assorted sliced fruit, like figs and pears, and grapes. For condiments, choose grainy Dijon mustard, honey or honeycomb, and specialty jam or chutney. And for specialty cheeses, Parmigiano-Reggiano, Manchego, triple cream brie, or aged cheddar work well.

But it’s also important to combine the correct beer and wine with the platter. For Old Forest salami, a flower-shaped lean blend of pork with a delicate flavor, go with a pale lager. Mixed with finely chopped mustard seed and a hint of garlic, Mustard Seed salami is perfect with an unoaked Chardonnay. The cayenne pepper in the gypsy salami gives it a semi-hot spicy flavor that pairs well with Riesling. Featuring habanero peppers, Picante salami is great teamed with Gewürztraminer.

Find more recipes at www.blackkassel.com. TF172810