Boards Around the World Eastern European Deli Charcuterie Board
Around the World
Eastern European Deli Charcuterie Board
A Polish-deli spread built on smoke, salt and sour: sausages, farmer's cheese, fermented pickles and dense rye. It's hearty food that has kept people fed through long winters.
- Serves
- 8–10
- Board
- 16–18 inch
- Prep
- 35–40 min
- Cost
- $50–$80
- Level
- Beginner
Open this board in the Board Builder Get amounts for your own guest count, free.
What's on the board
Cheese
- Smoked Gouda
- Polish twaróg (farmer's cheese)
- Kashkaval
Meat
- Smoked kielbasa
- Krakauer sausage
- Hungarian salami
- Smalec (lard spread)
Condiments
- Horseradish cream
- Spicy brown mustard
- Ćwikła (beet-horseradish relish)
Pickles & ferments
Extras
Bread
- Dark rye bread
- Pumpernickel rounds
- Poppy seed roll (makowiec)
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
Everything here comes from a cold-climate tradition of smoking, curing and fermenting, so the flavors are bold and they match. Smoky kielbasa and krakauer, mellow Hungarian salami and a bowl of smalec for spreading on rye need something sharp next to them, and horseradish, spicy mustard and ćwikła supply it.
The sour side of the board does the rest. Brine-fermented dill pickles, sauerkraut, pickled beets and marinated mushrooms cut through the fat, while soft twaróg, smoked Gouda and salty kashkaval give three different cheese textures. Prunes, walnuts and a sweet slice of poppy seed roll round it off.
Timeline
- 20 min beforeTake the cheeses out of the fridge and spoon the smalec into a bowl.
- 12 min beforeSlice the sausages, drain the pickles and place the cheeses.
- 8 min beforeFold the meats onto the board and set out the condiment bowls.
- 4 min beforeAdd the pickles, spreads and bread.
- At servingGarnish with fresh dill and scatter walnuts and prunes.
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 buy twaróg, smalec and ćwikła?
Polish and Eastern European delis carry all three, and many large supermarkets stock twaróg as farmer's cheese. If you can't find ćwikła, mix grated pickled beets with prepared horseradish.
What can I use instead of smalec?
Schmaltz (rendered chicken fat) is the closest swap and is common in Jewish delis. Soft butter with smoked paprika also works for guests who'd rather skip lard.
What should I drink with an Eastern European deli board?
A crisp pilsner is the easy choice. Chilled rye vodka is traditional with pickles and smoked sausage, and kvass is a good low-alcohol option.
Can I make it ahead?
Slice the sausages and portion the pickles and condiments up to a day ahead and keep them covered in the fridge. Put the bread out last so it doesn't dry.
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