A charcuterie plate is something that is just as hard to pronounce (for me) as it is to actually make a recipe for. The word ‘charcuterie’ apparently comes from the French word for ‘cooked meat’ and in other words it’s really a fancy meat platter.
A meat platter seems to be something different here though, namely the crazy tray of raw meat that you guys give away in pub raffles. Crazy Aussies. Though the day I finally win a meat raffle will probably be a great day. So no judgement.
In the US a meat tray is usually something served at lunch and it will be a massive tray with an assortment of deli meats, ham, roast beef, turkey, bologna, etc. Then you’ll have some condiments, toppings and bread and you’re left to make your own sandwich.
We went for the more French dish with some fancy jamon, some salami we found in the fridge, some brie and some pesto. A traditional charcuterie plate is supposed to have a broad variation of “fine cooked and dry cured meats sausages and pate with various acidic and savory garnishes.” Well, that’s a little pricey for a student so all you really need is about two types of meat, some cheese, a garnish of some sort and some bread. Serve with wine. Whether it’s lunch or dinner. And enjoy!