What is the main purpose of the cornichons in the Charcuterie Board?

The main purpose of cornichons on a charcuterie board is to provide acidity. Cornichons are small, sour pickles made from gherkin cucumbers, and their tangy flavor complements the richness of cured meats and cheeses typically found on a charcuterie board. The acidity of cornichons cuts through the fat of the meats and balances the flavors, enhancing the overall tasting experience. This interplay of flavors allows diners to enjoy a more nuanced selection of tastes, making the pairing of cornichons with salumi or cheese particularly effective.

While other elements on the board may contribute sweetness or visual appeal, or perhaps some items might be conceptualized as side dishes, the primary role of cornichons is their ability to introduce a tart contrast to the richer components, thus highlighting the flavors of the entire charcuterie display.