Biltong & Droewors Charcuterie Board Recipe

Ingredients:

• 1 bag of green grapes (or red)

• 4-5 strawberries 

• 1 bag of dried apricots

• 1 pomegranate

• 2 jars of jam (your choice)

• 2 bars of chocolate (Sugar Free Option:ChocoPerfection)

• A mix of green and brown olives

• 3 different types of crackers (ex: wheat, rosemary or cracked black pepper)

• 4 types of cheeses (ex: gouda, aged cheddar, goat cheese, brie)

• 1 pack of salami

• 1 bag each: Spicy Biltong,Traditional Biltong & Droewors

• 2-3 rosemary bushels for garnish

• Honey & crushed pecans to cover the brie

• Method to our Madness:

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Instructions:

1. Need: large round wooden platter, 3 small ramekins, 2 small cheese knives, toothpicks, and teaspoons for jams

2. Start by place holding your ramekins and cheese (we used the container for the brie in the center knowing that would go in last)

3. Once your cheese and ramekins are on the board, building around each item by adding crackers, fruits (fanning strawberries) and meats until it fills up about 95% of the board

4. Use smaller items and garnish to fill the remaining holes.

5. Fill in your ramekins with spreads, jams, and olives.

6. Replace the brie placeholder with a warm brie and cut the skin to have the warm cheese flow out (don't forget to boomerang for many Instagram likes and tag #EatOurMeat)

FAQs: Charcuterie Board con Biltong

How do you build a charcuterie board step by step?

Start with your largest items first — cheeses, ramekins for spreads and olives, and any dips. Place them at different points across the board so they act as anchors. Then fill in around them with crackers, fanning out in one direction. Add meats next, folded or rolled so they take up space naturally. Use fruit to add color between sections. Fill remaining gaps with smaller items — nuts, chocolates, dried fruit — and finish with fresh herbs like rosemary for garnish.

What is the difference between biltong and salami on a charcuterie board?

Salami is cooked and cured with salt and spices, sliced thin, and has a fatty, soft texture. Biltong is air-dried raw beef — no cooking involved — with a firmer, chewier texture and a cleaner flavor profile. On a board, biltong holds its shape longer without drying out or getting greasy, and it doesn't need to be kept as cold as cured deli meats. It also gives guests something unfamiliar to try, which tends to be a conversation starter.

How many people does a charcuterie board feed?

A large round board with the quantities in this recipe feeds 8–12 people as an appetizer or shared snack. As the main food at a party, plan for 6–8 people. A good rule: about 2–3 oz of meat and 2–3 oz of cheese per person, plus crackers and accompaniments. Scale up by adding more of each component rather than trying to crowd everything onto one board — two smaller boards side by side work better than one overloaded one.

What cheeses work best on a charcuterie board?

Aim for variety across texture and intensity: one hard cheese (aged cheddar or gouda), one soft cheese (brie or camembert), one crumbly option (goat cheese or manchego), and one that's mild enough to not compete with bold meats. Aged cheddar and gouda pair particularly well with beef-forward charcuterie like biltong because their sharpness complements the savory, slightly tangy flavor of air-dried meat. Warm brie with honey over it tends to disappear fastest.

How far in advance can you make a charcuterie board?

You can assemble most of a charcuterie board 1–2 hours ahead and keep it covered in the refrigerator. Add crackers right before serving so they don't soften. Fruits like grapes and strawberries hold well; sliced fruit or anything that browns should go on last. Air-dried meats like biltong and droewors are more stable than deli meats and can stay out at room temperature for several hours without issue.