Industrial Slate Cold Meats (Print)

Arrange cold meats, sharp cheeses, grapes, and olives on a heavy stone slab for elegant presentation.

# What You Need:

→ Cold Meats

01 - 3.5 oz smoked prosciutto
02 - 3.5 oz soppressata
03 - 3.5 oz coppa
04 - 3.5 oz mortadella

→ Sharp Cheeses

05 - 3.5 oz aged cheddar, sliced
06 - 3.5 oz Manchego, sliced
07 - 3.5 oz Gruyère, sliced
08 - 3.5 oz blue cheese, sliced or crumbled

→ Accompaniments

09 - 1 small bunch seedless red grapes
10 - 1.75 oz cornichons
11 - 1.75 oz whole grain mustard
12 - 1.75 oz mixed olives (green and black)
13 - Freshly cracked black pepper, to taste

# Steps:

01 - Place a large, heavy, unpolished stone or slate board on your workspace.
02 - Line up the cold meats in straight, parallel rows on one side of the board, keeping each variety separate and visually distinct.
03 - Arrange the sharp cheeses in similar parallel lines on the opposite side, grouped by type.
04 - Fill spaces between meats and cheeses with small clusters of grapes, cornichons, and mixed olives.
05 - Place small dollops of whole grain mustard in neat lines or in a small dish at a corner of the board.
06 - Lightly sprinkle freshly cracked black pepper over the meats and cheeses to enhance aroma.
07 - Present immediately, allowing guests to enjoy the minimalist, industrial style display.

# Top Tips:

01 -
  • Takes fifteen minutes but looks like you spent hours planning.
  • Lets everyone build their own bites instead of pretending your plating choices are their preference.
  • The cold slate keeps everything perfectly chilled without any fussing.
02 -
  • Quality matters here more than quantity—buy cured meats from a butcher who actually cares about them, and cheeses that have real flavor to offer.
  • Cold slate is non-negotiable; a room-temperature board makes everything taste greasy and warm within minutes.
  • The lines don't have to be perfect—but they do have to be intentional; even slightly crooked rows still read as thoughtful arrangement.
03 -
  • Invest in a sharp cheese knife that you maintain religiously; dull knives tear cheese and make the whole thing look careless.
  • Buy your cured meats whole and slice them yourself if you can—pre-sliced meat tastes like disappointment compared to something you've just cut.
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