Listen, meat and cheese (and sometimes olives and jams and dried fruits) arranged artfully across a surface is a good thing. I like charcuterie boards. They’re endlessly customizable, nice to look at when done right, generally crowd-pleasing and pretty low-maintenance.
In recent years, we’ve watched charcuterie boards soar in popularity. They’re on restaurant menus, at dinner parties, on Instagram (in a big, big way) and, like any trend, they’ve morphed with the times: they’ve gotten bigger and more elaborate. But two recent charcuterations (that’s charcuterie iterations, mind you) are giving me pause.