A generous grazing board built around The Meat Works' house-cured Halal Wagyu biltong, pastrami, salami and jerky. Add pickles, sharp cheddar, honeycomb, mustard and warm sourdough for the entertaining format that never disappoints.
Cook it right
- 01
Start with the anchors
Place the mustard bowl, honeycomb and cheeses on opposite ends of the board — these are the visual anchors.
- 02
Fold the meats
Rather than laying flat, fold or ribbon each sliced meat into loose piles. Overlap two or three "rivers" of meat between the anchors.
- 03
Fill the gaps
Tuck olives, cornichons and dried fruit into every remaining gap. Scatter rosemary sprigs for colour.
- 04
Serve warm bread on the side
Warm the sourdough for 8 minutes at 180 °C. Serve alongside the board on a separate wooden board so it doesn't steam the meats.
- The board should look generous — leave no empty white space.
- Everything on this board is fully Halal. Perfect for mixed tables.
Order the exact cut this recipe was built around — Halal-certified, cold-chain delivered.
Shop the range