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.

animal based charcuterie board

What you need to make this Animal-Based Charcuterie Board

Ingredients:

Dips & Spreads

Meat

  • Prosciutto
  • Salami
  • Soppressata

Cheese

Fruit

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

Bread

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:

For the Carnivore Baguettes:

For the Onion-Free Guacamole:

For the Honey Mustard:

 

animal based charcuterie board

animal based charcuterie board


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.

animal based charcuterie board

animal based charcuterie board

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).

animal based charcuterie board

animal based charcuterie board


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.

animal based charcuterie board


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!

animal based charcuterie board

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.

animal based charcuterie board

animal based charcuterie board

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

 

Animal-Based Charcuterie Board

This animal-based charcuterie board is filled with nutrient-dense animal foods, organic fruits, and is perfect for any event or occasion.
Prep Time2 hrs
Cook Time1 hr 40 mins
Resting Time20 mins
Total Time4 hrs
Food Type: Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine: American
Diet Preference: Bread, Breakfast, Desserts, Egg-Free, Gluten-Free, Nut-Free, Side Dish, Snack
Author: Ashley Rothstein

Equipment

  • Baking Sheet
  • Blender
  • Baguette pan
  • Blender or food processor
  • Hand mixer
  • Masher
  • 1 20x12 board (or whatever size you prefer)
  • 4 mini ramekins
  • Optional: mini serving spoons/knives for dips & spreads (if preferred)

Ingredients

Dips & Spreads:

    For the Onion-Free Guacamole (1/2 batch):

    • 3 ripe avocados
    • 1/2 cucumber
    • 2 tbsp finely chopped cilantro
    • juice from 1-2 limes (to taste)
    • juice from 1-2 lemons (to taste)
    • sea salt (to taste)

    For the Honey Mustard (1/2 batch):

    • 2/3 cup Duck Fat Mayonnaise
    • 2 tbsp yellow mustard
    • 1 tbsp raw honey (ASHLEYR for 10% off)

    Other Dips & Spreads:

    • raw honey (ASHLEYR for 10% off)
    • grass-fed butter

    Meat

    • 1 pack prosciutto
    • 1 pack salami
    • 1 pack soppressata

    Cheese

    • 8-16 oz raw cheese

    Fruit

    • 1 pack dates
    • 1-2 pack(s) strawberries
    • 1-2 pack(s) blueberries
    • 1-2 pack(s) blackberries
    • 1-2 bananas
    • 1-2 Fuji apples
    • 1-2 Opal apples
    • 4-5 Cutie oranges
    • 1-2 pears
    • 1 cucumber

    Bread

    • 8 eggs
    • 1 lb raw ground pork
    • 5 oz pork rinds
    • 1 tbsp grass-fed ghee (or butter)
    • 1.5 tsp sea salt

    Chips

    • 2-3 lbs pork belly (sliced thinly like thick cuts of bacon, preferably; pictured in Pork Belly Chips recipe)
    • sea salt (to taste)

    Garnish

    • 3-4 sprigs fresh rosemary

    Instructions

    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/restocking 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, 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.

    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

    Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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    Ashley Rothstein
    Ashley Rothstein

    Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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