Perth chef reveals how to master the charcuterie board
The answer is a resounding yes, according to chef-turned-venue manager Marco Mencaroni of Small Print in the CBD's Print Hall precinct.
With his homeland a mecca of fine meats and cheeses, the Italian has worked in Michelin star restaurants and believes there's a right and wrong way to dish up the popular bar appetiser, or dinner party crowd-pleaser.
'Sometimes I see (charcuterie) boards that are definitely too full, like literally too many ingredients that you don't even know where to look,' he told PerthNow.
'Less is better than more sometimes.' Small Print manager Marco Mencaroni believes there's a right and wrong way to serve a charcuterie board. Credit: Riley Churchman / The West Australian
While Mr Mencaroni admitted selecting complimentary ingredients is key, he believes just as much thought should be placed on volume and presentation.
The manager said that too often in Perth, he sees charcuterie boards that are 'flat' or lacking any wow factor.
'In my opinion, you need to add height and dimension using layered crackers or homemade focaccia — or elements with visual appeal,' he said.
And striking a balance between each element is key.
Because no one wants a board that's boring.
'Sometimes (I see) a lack of variety, like too many similar flavours or textures,' Mr Mencaroni added. A charcuterie Board from Small Print. Credit: Riley Churchman / The West Australian
'Using only soft cheeses can make the board feel flat, or (when you) don't consider the balance between salty, creamy, sweet, crunchy. It can make a beautiful looking board less enjoyable to eat.'
As for selecting the right ingredients, the former chef said personal preference should be considered. But there is a formula.
If choosing six separate ingredients, Mr Mencaroni would opt for three cheeses and three meats, or two and four.
However, adding foccaccia or delicate vegetables such as sliced pickles, baby carrots, and cucumber are all worthy additions.
Meats
1. Wagyu bresaola
'I would always go for wagyu bresaola. I discovered it here, and I love it,' he said.
'And it's really lean and buttery — once you have it in your mouth, it melts straight away. It's impressive. So definitely that is my first choice.'
2. Prosciutto
'My favourite is the Spanish one, the jamon de Bellota, but I can understand sometimes that it might be a little bit too expensive,' he added.
'So even an Italian prosciutto would be a great choice, like San Daniele or Parma prosciutto.'
3. Cacciatore salami
'I really like the cacciatore salami — very small and thin salami, which is cured dried meat and really nice,' Mr Mencaroni said.
'That one is also harder than the other cured meats. So it also gives you some bite to the board.'
Cheeses
1. Parmigiano
'Parmigiano, for me, is the king of cheeses that brings the umami flavour, not that salty, but technically the umami,' he said.
2. Bucha
'Then a soft cheese or a blue cheese. I use a soft cheese, which is called Bucha, which is very similar to a brie cheese,' Mr Mencaroni added.
3. Tete de Moine
'It's a semi-hard cheese, which is lovely to pair with the wagyu bresaola,' the venue manager concluded.
'They are an amazing combination.'
Cured: Jamón vs. Prosciutto | SMALL PRINT
If you're craving more than just inspiration, experience the art of charcuterie firsthand at Cured: Jamón vs. Prosciutto — Small Print's celebration of Spain and Italy's finest cured meats. Indulge in a premium charcuterie board featuring freshly sliced jamón and prosciutto, house pickles, and your choice of Spanish or Italian wine to share. Presented as part of this year's Plateful Perth, and available every Wednesday to Saturday throughout August.
Bookings essential. Secure your spot here.
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