Imagine a gorgeous array of cured meats framed by sweet jams, fresh fruit, tantalizing cheeses, and interspersed with tangy pickles, olives, and toasted bread. Don’t forget a glass of wine on the side to complement a dazzling display of flavors and textures. 

Welcome to the world of charcuterie. Derived from the French words for ‘flesh’—chair—and ‘cooked’—cuit—charcuterie is an umbrella term used to describe a diverse range of cooked and cured meats, including prosciutto, tenderloin, bacon, bologna, salami, and so much more. 

A charcuterie board is a meat and cheese board that can be designed, accented, and served according to your preferences, whether as a starter course for a formal occasion or as the extravagant centerpiece of a casual get-together. 

The marvelous thing about charcuterie boards is that they’re ever so versatile. You can experiment with endless flavors and gratifying textures. You can exclude items you don’t like. You can even hone in on the particular flavor profile of a region. 

Are you expecting guests with special dietary requirements? You could get rid of bread and crackers to form a gluten-free board. You can double-down on fig salami and hummus for a vegetarian board. Got group favourites? Charcuterie boards are ripe for personalization. 

Let’s start with the star of the show—the meat. So, how much meat do you actually need? Chances are, it’s not as much as you think. Charcuterie is incredibly rich—a little goes a long way. 

Are you planning to present a charcuterie board as an appetizer or starter course? Aim for roughly 2 ounces of meat per guest. If you’re preparing a main course, the rule of thumb is 5 ounces per guest. 

When it comes to what type of meats to include in your charcuterie board, the key is variety. Charcuterie can be divided into two basic categories: cooked meat (referred to as cotto) and raw cured meat (crudo). It’s a good idea to balance between the two—cured meats tend to be saltier, which pairs well with the fattiness and sweetness of cooked meats. 

One trick of the trade is to include both pre-sliced and sliced meats. Here are a few examples of meats you might want to include in your next charcuterie board: 

• Italian prosciutto. Made from cured pork legs that are salted and air-dried, prosciutto is a delicious and familiar addition to your charcuterie board.
• Guanciale. A bacon produced from pork jowl, it can be compared to pancetta, but with a richer flavor profile. 
• Mortadella. Meet bologna’s fancier cousin, with a complex flavor detail and unique marbling, mortadella is always a show-stopper. 
• Finocchiona. Sweeten your board with a salami made with fennel.
• Sopressata. Sopressata can come in spicy or sweet varieties, and are sometimes spiked with peppercorns or smoked paprika.

A charcuterie board is the perfect opportunity to whip out savoury spreadable meats in the delicious forms of French-style pâté, terrine, or rillette. Spreads can be made from any type of meat, from duck to salmon, or even boar. 

What are the differences between pâté, terrine, and rillette? Pâté is commonly produced from liver, usually from duck or chicken. In terms of texture, pâté can be smooth or chunky. Terrine is similar to pâté, but often incorporates vegetables, and can even be made entirely from vegetables. 

Rillette is meat that has been slow-cooked in fat until tender. That meat is then shredded and blended with fat and seasonings until spreadable.

Impress your guests with a first-class charcuterie board that leaves their taste buds tingling for more. Here are our tips for your next crowd-pleaser: 

• Use multiple platters. Color-coded platters according to different flavor packages never fail to wow. Multiple platters is also a great way to accommodate vegetarian or vegan guests. 
• Add small tags with descriptions. Showcase your meats and cheeses with small blurbs that show what each item is, where it comes from, and any important dietary information. 
• Play with accents. Bring out the best in your meats and cheeses with complementary pops of color in the form of pickles, olives, bell peppers, carrots, hot chiles, and seasonal fresh fruit.

Hit all the right notes with a selection of beer, wine, and non-alcoholic beverages to match your charcuterie platters. Our recommendations? Wild ale and porter cut through fattier meats while sparkling wines cleanse the palate for more helpings. 

The sweetness of sodas can be overwhelming—a safe and thoughtful non-alcoholic beverage selection might include sparkling and mineral water with a slice of citrus.