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The starter, Regional

Charcuterie platter with pickles and country bread

This charcuterie platter is a starter for 6 people built around country ham, rosette sausage, dry sausage and rillons, served with pickles and country bread. It takes 30 minutes of active work and comes together the morning of the dinner, rated very easy and costing €4.50 per person. The key is pulling the meats out an hour before guests arrive so they reach room temperature and show their full flavor.

A nice charcuterie platter, country ham, rosette sausage, rillons and dry sausage, with pickles and country bread, the simplicity of good things.

Charcuterie platter with pickles and country bread
For
6 people
Work
30 min
Total time
45 min
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€4.50
Calories per person
470 kcalcalculated by Kiloach, your weight coach

A well chosen charcuterie platter needs nothing else to impress. Country ham brings softness, rosette sausage and dry sausage add bold character, and rillons turn crisp and golden once pan fried. Pickles, cornichons and pickled pearl onions, cut through the richness with their acidity, while buttered country bread rounds out the plate without stealing the show.

This starter fits almost any occasion, a casual dinner with friends, a Sunday family meal or a holiday gathering where you want something simple and generous before the main course. It comes together on the table in minutes and leaves plenty of time for conversation, which makes it a reliable choice when you're hosting.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 15 min
  3. Before the guests arrive 1 step, 15 min
  4. When it's time to serve 1 step, 10 min

In the morning, prep the pickles in small bowls and slice the bread, keeping it wrapped in a kitchen towel. An hour before guests arrive, take the charcuterie out of the fridge to reach room temperature, slice the rosette and dry sausage, and plate everything. Right before serving, pan fry the rillons until golden and add them with the pickles and buttered bread.

The ingredients

6 people

Butcher

  • Country ham 6 slices
  • Rosette sausage 150 g
  • Dry sausage 150 g
  • Rillons 200 g

Pantry

  • Cornichons 1
  • Pickled pearl onions 1
  • Mustardoften in the pantry 1 tbsp

Bakery

  • Country bread 1

Dairy

  • Butter 50 g

Allergens Gluten, Lactose, Mustard

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Put the cornichons, pickled pearl onions and mustard into small bowls and keep them in the fridge. 5 min

    Drain the pickles well, their juice shouldn't soak into the bread.

  2. Slice the country bread, wrap it in a kitchen towel and keep the butter at room temperature. 10 min

    A damp towel wrapped around the bread keeps it soft.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. An hour before serving, take out the charcuterie, slice the rosette and dry sausage, and arrange each plate. 15 min

    Roll the ham slices into cones, they hold more volume on the plate.

When it's time to serveThe final touches, right in front of your guests.

  1. Pan fry the rillons until golden, add them to the plates with the pickles and serve with the buttered bread. 10 min

    Cook over medium heat with no oil, they'll render their fat and turn crisp.

Our tips to get it right

  • Buy your charcuterie from a good butcher rather than a supermarket, the difference really shows in the rosette and dry sausage.
  • Vary the thickness of your slices depending on the meat, cut country ham very thin but leave rosette and dry sausage a bit thicker so you can feel their bite.
  • Plate individual servings instead of one shared board if you're hosting more than six, it keeps everyone from rushing the rillons.

The variations

  • Swap the rillons for cured ham if you want an entirely no cook platter.
  • For a vegetarian version, build a plate of aged cheeses and marinated vegetables with the same pickles and bread.
  • For kids, set aside a small plate with cooked ham and dry sausage sliced thin, without the mustard.

What to serve it with

  • A light red wine like Beaujolais
  • A green salad as the next course
  • A glass of dry cider

Storage

Sliced charcuterie keeps for 2 days in the refrigerator in a sealed container. Don't freeze it once sliced. Reheat the rillons in a pan just before serving to bring back their crisp edges.

Questions about this recipe

Can I use a different cured ham instead of country ham?

Yes, Bayonne ham or any similar dry cured ham works well. Pick a thin slice so it rolls easily into a cone shape.

Do I really need to pan fry the rillons?

It's not required but it changes the texture a lot, frying crisps the outside nicely. Without that step they stay softer and fattier.

How do I arrange the platter nicely?

Roll the ham slices into cones for height, fan out the rosette and dry sausage, and group the pickles in a small separate bowl. Add the buttered bread last so it stays soft.

Can I make this platter for more than 6 people?

Yes, just scale up the quantities proportionally while keeping a good variety of meats. With a larger group, several small plates work better than one big shared board.

Can a charcuterie platter with pickles and country bread be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a charcuterie platter with pickles and country bread?

Allow 45 min in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "very easy".

How many calories are in a charcuterie platter with pickles and country bread?

About 470 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a charcuterie platter with pickles and country bread cost?

About €4.50 per person, that's €27.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, mustard. Remember to ask your guests about their allergies before putting your menu together.

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