| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Prosciutto di Parma (sliced) | kg | — | ||
| Salami Milano | kg | — | ||
| Coppa / Capicola | kg | — | ||
| Aged Cheddar | kg | — | ||
| Brie or Camembert | kg | — | ||
| Manchego or Gruyere | kg | — | ||
| Crackers / Bread | kg | — | ||
| Grapes, Figs, Accompaniments | kg | — |
Professional Tips for Accurate Costing
- Aim for 80–100g of total charcuterie and cheese per person for a canapé/cocktail service, 150–180g for a main grazing table.
- Balance 2–3 cured meats with 2–3 cheeses per board for variety without excessive cost.
- Fill visual space with low-cost items: grapes, crackers, nuts and olives that cost €1–3/kg.
- Slice meats thin and fan them for visual impact — a 150g portion looks like twice as much when fanned.
- Pre-assemble boards up to 2 hours ahead (covered, refrigerated); add crackers and fresh garnish at service.
Frequently Asked Questions
For a cocktail reception, plan 80–100g of combined charcuterie and cheese per person, plus 30–40g of accompaniments (crackers, fruit, nuts, condiments). Increase to 150g per person if charcuterie is the main food offering.
Well-balanced charcuterie boards typically achieve 25–35% food cost. Boards heavy with premium products (truffle salami, aged prosciutto, specialty cheeses) will sit at 35–45% — charge premium pricing accordingly.
Board bases (slate, wood) can be arranged up to 2 hours ahead. Add fresh elements (fruit, fresh herbs) and crackers within 30 minutes of service to maintain quality.
For 50 guests, plan 3–4 boards of varying sizes spread around the venue, with a total of 4–5kg of combined charcuterie, cheese and accompaniments. Replenish from a holding stock as boards empty.