Boards Around the World Argentine Asado Charcuterie Board
Around the World
Argentine Asado Charcuterie Board
The first round of an Argentine cookout on one board: grilled sausages, melting provoleta and a big bowl of chimichurri, with bread to mop it all up.
- Serves
- 8–10
- Board
- 20–22 inch
- Prep
- 30 min
- Cost
- $60–$80
- Level
- Intermediate
Open this board in the Board Builder Get amounts for your own guest count, free.
What's on the board
Meat
- Chorizo criollo
- Morcilla (blood sausage)
- Entraña (skirt steak)
Cheese
- Queso sardo
- Provoleta (grilled provolone)
- Ricotta
Sauces
- Chimichurri
- Salsa criolla
- Dijon mustard
Grilled vegetables
- Grilled scallions
- Roasted garlic
- Cherry tomatoes
Briny
- Green olives
- Caperberries
- Pickled peppers
Bread & crunch
- Pan francés
- Plain crackers
- Salted almonds
- Walnuts
Amounts and prices for each item are in the book, or open the board in the Board Builder for amounts sized to your guest count.
Why it works
An asado usually opens with the sausages and provoleta while the bigger cuts cook, and this board follows that order. Juicy chorizo criollo, soft morcilla and thin slices of skirt steak share the center with provoleta, a grilled cheese with a crisp crust and stretchy middle, plus sharp sardo and mild ricotta.
Chimichurri does the heavy lifting: its vinegar, garlic and parsley cut through grilled fat. Salsa criolla adds fresh onion, the olives, caperberries and pickled peppers give salty resets between bites, and crusty pan francés soaks up the juices.
Timeline
- 30 min beforeRoast the garlic in foil and grill the chorizo and morcilla.
- 20 min beforeGrill the skirt steak, provoleta and scallions.
- 10 min beforeRest and slice the steak; fill the sauce bowls.
- 5 min beforeArrange the meats and cheeses on the board.
- ServingAdd the bread, vegetables and briny bits; finish with chimichurri.
The seven-step placement plan (what goes where, and why) is in the book.
New book
Build it exactly, with the new book
This board's exact shopping list with amounts and prices, the prep countdown, all seven placement steps, five swaps and five upgrades are in Charcuterie Lab: Around the World in 16 Boards, with 15 more international boards.
Questions
Where do I find chorizo criollo, morcilla and provoleta?
Latin American butchers and markets carry Argentine-style fresh chorizo and morcilla, and many sell provoleta rounds. Otherwise use fresh Italian sausage and a thick slice of provolone grilled in a cast-iron pan.
Is Argentine chorizo the same as Spanish chorizo?
No. Argentine chorizo is a fresh sausage that must be cooked, while Spanish chorizo is cured and ready to slice. Cooked Spanish chorizo will work, but it's firmer and smokier.
What wine goes with an asado board?
Malbec is the classic match for grilled beef. For a white, try Torrontés, Argentina's floral, dry signature grape.
Can I make chimichurri ahead?
Yes. It tastes better after a few hours as the garlic and herbs soak into the vinegar and oil. Make it the day before and bring it to room temperature before serving.
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