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Charcuterie boards are a big thing right now and have been for time. And what's not to love with their delicious variety of cured meats and cold cuts and all the tasty accompaniments that go with them. They can be a simple platter for nibbles for an evening, or an elaborate centre piece for a special event.
In Norway charcuterie boards are nothing new. In fact they have been around for hundreds of years and one of the countries most traditional, and simplest dishes. Here we call it spekemat (speck-uh-matt). Spekemat simply means cured meat food in Norwegian and it is basically a charcuterie board. But I love the word and it's so much easier to say than charcuterie board.