Some may say a charcuterie (shar-KOO-ta-REE) is a sandwich without the bread. That’s a fair assessment considering it means cured meats. The French word dates back to the 15th century and is derived from “chair” meaning “flesh” and “cuit” meaning “cooked” — ew. French people would use the entire pig and use salt to preserve some parts. They made a smorgasbord of charcuterie such as salami, ham and sausage. Their charcuterie boards were heavy on cooked meats but also included assorted cheeses.

Modern charcuterie boards consist of meat, cheeses, crackers, nuts, fruits, vegetables, spreads and more. They’ve become popular especially among millennials. Katie Huger, owner of Long Board Charcuterie in Virginia Beach, thinks the trend has grown because people have made charcuterie boards photo worthy for Instagram. Individuals have focused their attention on presentation to capture their boards’ beauty. Others have felt pressured to do the same, she explained.

But, she said, “it’s better to create something that tastes good rather than looks good.”

She shares tips on creating a flavorful charcuterie board for football season, fall picnics and holiday events.

Tips for creating a charcuterie board

-- “Don’t overspend on cheese and meat,” Huger said. Select 2 ounces of cheese and 1 ounce of meat per person.

-- It’s best to select a good quality cheese over quantity. Huger prefers a triple cream brie.

-- “Don’t feel pressured to buy what’s trendy. Get what you like,” she said.

-- Choose items that pair well together. Her go-to are brie, fresh fig, prosciutto and honey on a cracker or baguette. It’s a good balance of savory and sweet. She also recommends brie with sweet sopressata (Italian dry salami) and a drizzle of spicy honey. Another option is cheddar cheese, pear and fig jam.

-- Use a variety of colors and distribute them evenly on the board. For example, select green olives and vibrant red strawberries.

-- Use seasonal fresh fruits.

-- Don’t put one item in one place on the board. Arrange them all over.

-- Eat cheese and meat at room temperature (30 to 60 minutes) before serving. This enhances the flavor.

-- Cut the amount of cheese you plan to eat instead of placing the entire block on the board.

-- Don’t let the meat and cheese sit out longer than two hours.

Wood boards are not required to make a fancy spread. It’s still a charcuterie if the food is on a plate (ceramic, paper), sitting on a counter or table and in a box. You also can buy grab-and-go arrangements at grocery stores and local businesses.