The £5 Trick That Makes Your Meat Taste Better
We love a fancy board moment - cured meats, cheeses, crackers stacked like a little skyline.
But here’s the thing: you can spend hours sourcing artisan charcuterie, only to serve it… well, a bit flat. The flavour’s there, but it’s not singing.
That’s where a not-so-well kept charcuterie secret comes in...
And no, it’s not a bottle of wine or a new chopping board. It’s a jar of really good pickles or chutney.
Why This Works
Charcuterie is rich, fatty, and full of deep, savoury flavours. That richness is exactly what makes it indulgent - but it can also coat your palate, dulling your taste buds after a few bites.
Acidity (think sharp pickles, tangy chutney, even pickled onions) acts like a palate cleanser. It cuts through the fat, refreshes your mouth, and makes each slice of meat taste brighter.
Sweetness in chutney does another job: it balances saltiness and enhances the complexity of cured meats, especially those with peppery or smoky notes.
This isn’t just a chef’s trick, it’s science. Studies on flavour pairing have shown that acidity can boost perceived flavour intensity by up to 30%. That means your addition isn’t just a garnish, it’s an upgrade.
What to Buy
Look for:
-
Nuts - Small, sharp, and perfect with salami.
-
Pickled onions - Bold enough for strong-flavoured meats like chorizo.
-
Artisanal chutney - Great with mild meats and creamy cheeses.
Avoid overly sweet or syrupy options; you want acidity, not dessert.
How to Serve It
-
Small bowls or ramekins - Keeps your board neat and avoids pickle juice where it doesn’t belong.
-
Spread the love - Place them in 2–3 spots around your board so guests can grab them easily.
-
Mix and match - Encourage trying different combinations: chorizo with chutney, prosciutto with pickled onion, coppa with cornichon.
Take your charcuterie from “nice” to “wow” and the best part?
You don’t need to be an expert or spend hours in the kitchen.
CLICK HERE to Build your board with our latest feature. Just select how many people you're hosting and we'll do the rest...