What makes for more satisfying snacking than meat, cheese and bread? Here are seven local charcuterie platters you'll want to order

What makes for more satisfying snacking than meat, cheese and bread? Here are seven local charcuterie platters you'll want to order

Artisanal Charcuterie & Cheese Platter

Railtown Catering, 397 Railway Street

What’s on-board?
Saucisson sec, Rosette de Lyon, coppa, and house-made duck rillette, a selection of cheeses (such as Florette, Beaumont de Savoi Reserve, Stilton and Taleggio), served with a bounty of house-made accompaniments that include mustard, apricot compote, fig jam, house-marinated olives, honeycomb, cornichons, grapes and figs. All of Railtown’s charcuterie offerings are sourced locally from D Original Sausage Haus and Oyama Sausage Co., while their artisan cheese is from Vancouver's Les Amis du Fromage.

What makes it special?
"Our artisanal charcuterie and cheese platter showcases high-quality, seasonally available products from the city’s top suppliers. It’s the perfect option for those wanting to impress guests at home or take advantage of the season with an al fresco picnic in the park." Chef/partner Tyler Day

Grilled Postmark Sausage Board from The Belgard Kitchen, 55 Dunlevy Avenue

Grilled Postmark Sausage Board from The Belgard Kitchen, 55 Dunlevy Avenue

What's on-board?
IPA Chorizo, West Coast Pale Ale Brat and Two River’s Cured Meats, served with pickled vegetables, artisan cheese, toasty bread, and mushroom and bacon pâté.

What makes it special?
"The most compelling story is our collaboration with Two Rivers. The two sausages are made using our beer (West Coast Pale Ale Bratwurst and IPA Chorizo). On top of that, we serve the Triple Fennel and Ale Salami on the same board, which is also made using our WCPA. The bacon and mushroom pâté is one of Belgard’s signature dishes and we use it on this board. We use a local bacon, brought in from Johnston's in the Fraser Valley. Overall, we work to source local ingredients and products whenever possible and love when we can collaborate as we do with Two Rivers." Executive chef and partner Reuben Major

Charcuteries from Chambar, 568 Beatty Street
Credit: Chambar 

Charcuteries from Chambar, 568 Beatty Street

What’s on-board?
Locally cured Genoa, coppa, summer sausage, bresaola, spicy Hungarian chorizo, sherry and chicken liver parfait, served with apricot mustarda and grilled house-made sourdough. All meats are sourced locally.

What makes it special?
"Our cured meats change regularly and it’s unlikely that you will ever get the same plate twice." Executive chef Tia Kambas

The Fish Board from Juniper Kitchen & Bar, 185 Keefer Street

The Fish Board from Juniper Kitchen & Bar, 185 Keefer Street

What’s on-board?
Arctic char and black cod sausage with chive smoked trout and octo-pot-octopus served with grilled peppers, herbs and pickles, crème fraîche, summer pickles, house-made fennel and poppy seed crackers, radish and beet coleslaw. All products are Ocean Wise-certified and sourced from Organic Ocean and Finest at Sea.

What makes it special?
"Our Fish Board is a great balance between fresh, savoury, salty and crunchy. To make it satisfying (like any good snack), we make homemade crackers filled with complementary flavoured seeds, lemon crème fraîche, house pickles as well as a light salad of summer radishes to accompany it. This board is sustainable, made completely in-house and contains zero nitrates. My favourite items on this board are the fish sausage and the octopus rilette." Executive chef Sarah Stewart

D Original Charcuterie Plate from Royal Dinette, 905 Dunsmuir Street
Credit: Fred Fung 

D Original Charcuterie Plate from Royal Dinette, 905 Dunsmuir Street

What’s on-board?
D Original Sausage Haus' classic netted ham, Lachsschinken ham, kulen, salami con aglio and saucisson sec, served with house-made mustard and seasonal pickles.

What makes it special?
"Our D Original Charcuterie Plate features a variety of different types of charcuterie, ranging from spicy to booze-heavy and lean to fatty. All products are sourced locally from D Original Sausage Haus in Steveston and are made with love by Drews Driessen, a fifth-generation German sausage maker who prepares each item traditionally using a few simple ingredients. His charcuterie has soul and I find it incredibly nourishing—I always look forward to our bi-weekly visits!" Executive chef Jack Chen

Wildebeest Charcuterie Board from Wildebeest, 120 West Hastings Street
Credit: Wildebeest 

Wildebeest Charcuterie Board from Wildebeest, 120 West Hastings Street

What’s on-board?
House-made duck liver parfait and pheasant rillettes, Two Rivers Schinkenspeck and cold-smoked chorizo, garnished with pickled walnuts, grainy mustard, house-baked crackers and served with house-made elderflower honey.

What makes it special?
"Most of the ingredients on our charcuterie board are made in-house, such as the duck liver parfait, pheasant rillettes, crackers and elderflower honey. Pro tip: our charcuterie board is one of many items offered at half price during happy hour, each day from 5 p.m. to 6 p.m." Chef Alessandro Vianello

Assiette de Charcuterie, Au Comptoir, 2278 West 4th Avenue

Assiette de Charcuterie, Au Comptoir, 2278 West 4th Avenue

What's on-board?
Smoked duck ham made with duck breasts from Lac Brome, Quebec, organic corned beef tongue brined and then cooked sous vide for 24 hours, duck liver parfait made using livers reserved from the Lac Brome whole ducks, and traditional saucisson sec from Oyama Sausage Co. on Granville Island. (Pro tip: pair it with their 'Assiette de Fromages’ for a selection of artisanal cheeses. C’est parfait!)

What makes it special?
"We pride ourselves on making almost all of the items on our 'Assiette de Charcuterie’ in-house. It’s a great way to showcase some lesser used cuts of meat in interesting ways." Chef Dan McGee