Recipe by Rivky Kleiman

Individual Charcuterie Boards

add or remove this to/from your favorites
Meat Meat
Medium Medium
6 Servings

No Allergens specified

1 Hour

Charcuterie boards are the latest rage, but did you know that the actual word means cold, cured meats? Each meat is paired with a different flavor (sweet, savory, tangy, or spicy) and is accompanied by different textures such as crackers, toast, and pickled vegetables. Here are some directions on how to build your own charcuterie board. My family loved sampling it.


Main ingredients

  • 1 (6-oz./170-g.) package beef fry

  • 1 (4-oz./110-g.) package Pelleh duck fry

  • 1 tablespoon brown sugar

  • 1 (6-oz./170-g.) package mini kabanos (sausages)

  • 1 (6-oz./170-g.) package corned beef

  • 6 ounce (170 gram) store-bought roast beef

Onion Marmalade

Wine Pairing

Cotes du Rhones Cuvee du Centenaire


Prepare the Marmalade


Heat a small saucepan over medium heat.


Add onion cubes and stir to melt. Add the brown sugar, salt, and pepper and stir until the onions are completely dissolved.


Pour the red wine vinegar into the mixture and simmer for eight to 10 minutes. Stir and allow mixture to cool.


I developed this onion marmalade recipe with short-in-time as a factor. If you prefer the long method, you can dice three medium-sized onions and sauté them, covered, for 30–45 minutes, stirring occasionally. Once the onions are caramelized, add the remaining ingredients as above.

Prepare the Meat


Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).


Lay the beef fry and duck fry in a large broiler pan (you can use a baking sheet, but a broiler pan will yield crispier meat). Sprinkle with brown sugar. Add the mini kabanos to the tray.


Place a small sheet of parchment paper on top of a piece of aluminum foil. Remove the corned beef from the packaging and place in the center of the parchment.


Mix the honey and mustard. Smear the mixture over the corned beef. Lift each slice and smear with the mixture, without separating the slices of meat from the pile. Fold the parchment around the corned beef, then seal it in the foil. Put aside the rest of the honey mustard for serving.


Place the broiler pan on the middle rack of your oven and the corned beef packet on the lower rack. Bake for nine minutes. Remove broiler pan and flip over the beef fry and duck fry slices. Brush them with maple syrup and return to oven. Bake an additional nine minutes. Remove broiler tray from oven and cool.


Switch oven temperature to broil. Open the corned beef packet and move it to the center rack of your oven. Broil on high for three to five minutes.



Place the onion marmalade in a small serving bowl. Place the remaining honey mustard in another small bowl. (These are your dips.)


You can put the baby gherkins and pickled cauliflower in bowls or directly on your board. Neatly arrange each meat separately on the board. You can make a family board or divide into mini individual boards.


Photography by Moishe Wulliger
Food Styling by Renee Muller

Individual Charcuterie Boards

Please log in to rate


Notify of
Oldest Most Voted
Inline Feedbacks
View all comments
Michal Reit
Michal Reit
5 years ago

Boards? Hi this looks so amazing…..any suggestions where to get the boards that won’t break the bank? Brooklyn, online, and Israel……thanks.

Mark your comment as a question
Reply to  Michal Reit
5 years ago

I have found some cheap things in amazing savings or ali express.