Creating a Perfect Charcuterie Plate
Ariane Daguin, owner of the cured-meat purveyor D'Artagnan, envisions the perfect charcuterie platter: "First, I would have a very nice cooked pâté, like a pâté de campagne and some good rillettes [shredded, cooked pork mixed with pork fat]. Then some air-dried meats. That's the part I love, so I need a lot of them. In addition to some good French jambon de bayonne, I'm also excited about duck prosciutto and wild-boar prosciutto. There should be two or three sausages, including some saucisson sec. And a cooked sausage, like a garlic sausage. Finally, good bread, cornichons and hearty red wine."
What belongs on a perfect charcuterie plate?
I think there should be a mix of cooked and air-dried meats, and a food with some amount of acidity to compensate for the meats' richness. For the acidity, for me, the best thing is cornichons—I love good cornichons. And on the side, some good bread.