The 2021 New Year holidays saw Filipinos go a little wild with their culinary streak, coming up with the most creative takes on the holiday staple charcuterie board. Being that it is essentially a “no-recipe recipe” with no hard and fast rules aside from putting together the categorical selection of cured meats, cheese, bread, and crackers, and fresh produce, building a charcuterie board is a free-for-all, limited only by your own imagination.
If you are, like us, in love with all things local, here’s a suggestion from our holiday table to yours: an all-local charcuterie board featuring various types of longganisa, dried and fresh fruits, local jams and cheeses, and our panaderya favorite biscuits.
Aside from supporting our local farmers and producers, this charcuterie board can also serve as a delicious and fun way to bond with your nearest and dearest. Sampling the different combinations of local cheeses, jams, and biscuits may just lead to new flavor discoveries.
Plus, if you don’t get to finish all the longganisa and cheese (probably impossible, but just in case), you can have them for breakfast the next day. Talk about a yummy zero-waste meal, too, huh?
Local charcuterie board
3 to 4 pcs Vigan longganisa
3 to 4 pcs Alaminos longganisa
3 to 6 pcs Cebu chorizo
½ cup mix of dried and fresh fruits (dried mango, dried pineapple, dragonfruit, papaya, green orange)
1 ½ tbsp mango pineapple jam
1 ½ tbsp bignay jam
Local cheeses (i.e. mango and pesto chevre, kesong puti from Malagos Farmhouse, vegan pepper jack from In a Nutshell)
Local biscuits (i.e. tiping, londres, otap, paborita, small broas)
Rosemary and cilantro, for garnish
- Cook assorted longganisa and chorizo in your air fryer or boil it in a pan and let it fry in its own fat. Cool down and set aside
- Cut cheese and place in small saucers
- Add jam in saucers
- Assemble everything on your board of choice and add garnish on top