Assorted Cured Meats Wreath

Course: Appetizer

Cuisine: Christmas, North American

Prep Time: 20

Servings: servings

Calories: 254kcal

Author: Lord Byron's Kitchen

Every festive gathering needs to have a platter of deli-style meats to accompany the crackers, bread, pickles, and cheeses. This impressive Assorted Cured Meats Wreath is just what you need for your holiday buffet table. Prepared with pepperoni, salami, kielbasa, and more, this wreath is for all of the carnivores in your life!

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Ingredients

150 grams spicy genoa salami, very thinly sliced
275 grams pepperoni, sliced 1/4 inch thick
300 grams turkey keilbasa, sliced 1/4 inch thick
500 grams smoked German sausage, sliced 1/4 inch thick
275 grams Hungarian salami, sliced 1/4 inch thick
fresh thyme, for garnish
cherry tomatoes, for garnish

Instructions

The first thing you want to do is to source a serving plate or bowl. The number of people you are serving and the number of items you have to place on the board will help to determine the size you will need. You can use a cutting board, a charcuterie board, a marble slab, or an old silver-plated tray. In fact, you can build the wreath right on top of your clean countertop too, especially if that is where the rest of your food items will be set up!
Next, using fresh sprigs of edible greenery, such as summer savoury or kale, create a circular pattern on the board. I used cedar branches that I cut from one of our cedar trees. They were washed very well and dried in a salad spinner. Whatever greenery you choose to use, position the sprigs so that the leafy end is pointing out from the center of the board. The wreath size will be determined by how much berries and chocolate you will be piling onto it, so size the wreath accordingly. It’s always best to make the wreath a little bigger so that the green leaves are not completely covered. Once you’re happy with positioning those, it’s time to assemble the wreath.
Start by laying down alternating meat slices. Work your way around the cedar wreath alternating between the larger and smaller slices, as well as the flavours and textures of different cured meats. Once all of the slices have been laid down, go ahead and tuck in just a few sprigs of fresh thyme for decoration. As you can see, I also added a few cherry tomatoes as a garnish.

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