Animal-Based Charcuterie Board

Prep time: 2 hours      Cook time: 1 hr 40 mins      Rest time: 20 mins     Total time: 4 hrs

Makes: 1 20X12 board (serves 6-8 people)

This animal-based charcuterie board is filled with nutrient-dense animal foods, organic fruits, and is perfect for any event or occasion.

What you need to make this Animal-Based Charcuterie Board

Ingredients:

Dips & Spreads

• Onion-Free Guacamole
• Honey Mustard [with Duck Fat Mayo]
• Raw honey (ASHLEYR for 10% off); Note: I recommend local or Manuka
• Grass-fed butter

Meat

• Prosciutto
• Salami
• Soppressata

Cheese

• Raw cheese (ASHLEY20 for 20% off)

Fruit

• Dates
• Strawberries
• Blueberries
• Blackberries
• Bananas
• Fuji Apples
• Opal Apples
• Cutie Oranges
• Pear
• Cucumber

Bread

• Carnivore Baguettes

Chips

• Pork Belly Chips

Garnish

• Fresh Rosemary

Equipment:

For the Charcuterie Board:

• 1 20×12 board (or whatever size you prefer)
• 4 mini ramekins
• Optional: mini serving spoons/knives for dips & spreads (if preferred)

For the Pork Belly Chips:

• Baking sheet
• Blender

For the Carnivore Baguettes:

• Baguette pan
• Blender or food processor
• Hand mixer

For the Onion-Free Guacamole:

• Masher

For the Honey Mustard:

• Blender

 

How to make this Animal-Based Charcuterie Board

Make the Pork Belly Chips.

Follow this recipe here.

Note: the original recipe calls for 2-3 lbs of pork belly. Feel free to make that much if you would like to keep filling/re-stocking your charcuterie board or if you would like leftover chips. If you would like enough for just one charcuterie board round, 1 lb of pork belly will do.

While the Pork Belly Chips are baking in the oven, make the batter for the Carnivore Baguettes.

Once the pork belly chips are done, set them aside on a plate on top of a napkin to cool.

Make the Carnivore Baguettes.

Follow this recipe here.

As soon as the pork belly chips are done, adjust the oven temp and place the Carnivore Baguettes in the oven.

Note: same goes here in regards to quantity. If you would like enough for just one charcuterie board round, make a 1/2 batch (one baguette). If you would like to keep restocking your board or if you would like leftovers, make a full batch (two baguettes).

While the Carnivore Baguettes are baking in the oven, make the Onion-Free Guacamole and Honey Mustard, and prepare the honey and grass-fed butter.

For the Onion-Free Guacamole, use this recipe here. I recommend a 1/2 batch. That should be plenty for leftovers and refills.

For the Honey Mustard, use this recipe here. I recommend a 1/2 batch. That should be plenty for leftovers and refills.

Cut the grass-fed butter into cubes and place them into a mini ramekin.

Fill another mini ramekin with honey.

Fill the remaining two mini ramekins with the finished Onion-Free Guacamole and Honey Mustard. Place all dips & spreads in the fridge until you’re ready to use them.

Cut the fruit/cheese and prepare the cured meats.

When cutting the fruit and cheese and preparing the cured meats, get creative! We only used two types of raw cheese (both cheddar), but cut it into a bunch of different shapes. For the cured meats, we used toothpicks to portion out the prosciutto and made a rose out of the salami. For the pear, we cut it horizontally and stacked it. My mom thought the pear was the coolest thing ever. 🙂

Note: if you’re looking for raw cheese, you can use my discount code ASHLEY20 for 20% off at Raw Farm. They ship to all 50 states!

When the Carnivore Baguettes are done, start to prepare the board as they are cooling.

The baguettes need about 10-15 min of cooling before they can be sliced, so while they are cooling, start to prepare your board.

Note: There is no wrong way to prepare a charcuterie board, but a good rule of thumb is to ensure no similarly colored foods are placed next to one other. For example, don’t place blueberries and blackberries next to each other since they both have blueish tones…or the baguettes and bananas since they both have golden hues.

Once the baguettes are done cooling, slice them and add them to your board.

Finish the board off with sprigs of fresh rosemary for garnish.

Serve and enjoy! You can store your board in the fridge for up to 2-3 days. To prevent the cheese/meat from drying out and the sauces from going bad, store them in airtight containers.

Tips to make the best Animal-Based Charcuterie Board

• When making the dips, spreads, baguettes, and choosing the amount of fruit/cheese to buy, first decide whether you’d like just one serving of everything, or if you would like to keep filling/restocking your board and/or if you want leftovers.
• When cutting the fruit and cheese and preparing the cured meats, get creative! We only used two types of raw cheese (both cheddar), but cut it into a bunch of different shapes. For the cured meats, we used toothpicks to portion out the prosciutto and made a rose out of the salami. For the pear, we cut it horizontally and stacked it. My mom thought the pear was the coolest thing ever. 🙂
• There is no wrong way to prepare a charcuterie board, but a good rule of thumb is to ensure no similarly colored foods are placed next to one other. For example, don’t place blueberries and blackberries next to each other since they both have blueish tones…or the baguettes and bananas since they both have golden hues.

Some more of my favorite snack ideas:

Animal-Based Banana Bread

Carnivore Fat Bomb Fluffy Egg & Cheese Muffins

Bacon Cheeseburger Pizza – Flatbread Style

Sweet Beef Bark

Bacon-Wrapped Dates Stuffed with Raw Cheese

Animal-Based Charcuterie Board

 

What I used for this recipe:

Some more of my favorite snack ideas:

Animal-Based Banana Bread

Carnivore Fat Bomb Fluffy Egg & Cheese Muffins

Bacon Cheeseburger Pizza – Flatbread Style

Sweet Beef Bark

Bacon-Wrapped Dates Stuffed with Raw Cheese

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