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To assemble a truly stunning charcuterie board, strive for balance and harmony. To do this, you need a bit of background knowledge on various type of cured meats that you may be able to find depending on the type of specialty markets available to you.

Meats: Whole Muscle, cooked

Dry-cured whole muscles are really the focal point of most charcuterie boards, so I’ll list many examples in this section. To ensure there is something for everyone, try to include fatty and lean items, as well as some cuts that contain both meatier portions with generous fat throughout.

Fattier cuts can include guanciale, some types of spalla or culatello, and especially lardo, which is essentially the fatback section of the hog, cured and dried the same way as pancetta.

Leaner cuts can include speck, lonzino, most prosciuttos and jambon, and iberico hams from Spain. Bresaola is also an excellent lean type of salumi, typically made from beef eye round.

My personal favorite dry-cured whole muscles are those which contain lean and fat all together. Look for coppa or pancetta, and get plenty. These are less commonly seen items but are guaranteed crowd pleasers in my experience as they offer enough fat to feel luxurious on the palate but don’t leave a greasy mouthfeel after a couple of slices.

Salami and Saucisson (dry-cured sausages)

Salamis can be quite a fun item to include, as there are virtually limitless flavor combinations since nearly anything can be incorporated throughout the salami to manipulate the final product. Include an assortment, and look for some of these easy-to-find offerings.

Sopressata, chorizo, calabrese, saucisson sec (and any flavored version of this simple French sausage), finocchiona, and ‘nduja. These types of dry-cured salami are essential to a good board. Include a few types and don’t be shy!

Cooked or Emulsified sausage

Cooked sausage products can include Mortadella, jägerwurst, kielbasa, loukaniko, and many more. Try to include at least one sliced cooked type of sausage depending on your guests’ preferences.

Terrines, Pates, Parfaits, Ballotines, etc.

This is a broad category, as so many different types of things fit under it, but include a terrine or pate on your board! Because this is such a large category in the world of charcuterie, you can include something that is sure to please most folks like a classic pate campagne or be so adventurous to include a well-bound head cheese or pig’s ear terrine.

Others from this category worth considering are classics like duck and pork terrines, duck liver parfait, game terrines like pheasant, rabbit or elk with fruits inside for garnish, or even a pate en croute.

Pickles and Mustards

These items are essential to cut the richness and fat of all the meat you’ll be serving. Simple accoutrements like cornichons, pickled onions, carrots, or turnips will do. Homemade pickles are a great way to include more seasonal produce in a way that is sure to complement your board.

Include a coarse mustard with plenty of heat, I’m a fan of whole grain dijons, but you can’t go wrong with classic Maille or Grey Poupon if it’s what you have on hand.

Starchy Accompaniments

If you like, bread, crackers, crostini or toast are all at home on (or alongside) a charcuterie board. Guests can put meats and pickles on a crostini, or they can be eaten in between to break up the saltiness of the entire experience.

At the very least, it is nice to have some type of starchy cracker or something similar on hand in case guests ask for it.

Now go find a board big enough to fit the charcuterie spread of your dreams, and don’t be afraid to consult your local experts at whichever markets you find yourself in!

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