How to Fold Meat for Charcuterie

Step 1

To make salami roses, I have a full tutorial here, but you essentially drape genoa salami over the edges of a shot glass for a fun rose effect that will add so much visually to your board. We used these in our Easter Charcuterie Board.

Step 2

Next, there are prosciutto ribbons. To make these, start by laying out your pieces of prosciutto, and folding them about half or 3/4 of the way up, concentrating on folding up the side with more of the fat marbling so you have the meat side situated farther up. Press the folded edge so that it stays. Then, take the folded prosciutto and start folding it back and forth, continuing to pinch along that folded edge so that the ribbons stay folded together.

Step 3

To fold together thinner meats, like capicola, you can fold them in half, and then roll them into triangles for a fun presentation that you can build onto.

Step 4

To make salami chains out of hard salami, separate your pieces of salami. Take a slice of salami and fold in half. Repeat for all of the slices of salami. With the folded edge of a slice facing down, take two pieces and curve them into each other. Continue this with more pieces of salami to make a chain that you can easily pick up a piece of salami from.