Charcuterie Recipe

Prep the Meats

If meats are not pre-sliced, slice them thinly across the grain where appropriate. For firm sausages, slice into 1/8- to 1/4-inch rounds; for prosciutto and coppa, fold or loosely roll slices into small piles to create texture on the board.

Arrange Meats

Start by placing larger piles of meat first. Arrange 2–3 slices of each variety in separate clusters across the board, alternating shapes and colors so the eye moves across the board. Fan some slices, roll others into rosettes, and stack a few slices to add height and contrast.

Place Cheeses

Set the soft cheese wedge and hard cheese slices in their own spaces, leaving room for knives. Partially cut the soft cheese so guests can easily spread. Position cheese so there is space for related accompaniments (honey near soft cheese, mustard near hard cheese and meats).

Add Small Bowls

Fill small bowls with marinated olives, cornichons, and pâté or rillette. Place the bowls on the board first in separate areas to anchor the layout and prevent wet items from spreading onto crackers.

Scatter Fruits & Dried Fruit

Arrange grapes or fresh fruit in small clusters and tuck dried figs/apricots between meats and cheeses to add sweetness and color.

Add Crackers & Crostini

Fan crackers or stack crostini in small piles around the board, keeping them accessible and away from moist items to remain crisp.

Condiments & Garnish

Spoon mustard into a small dish or smear a line for guests to use, and drizzle honey lightly near the soft cheese. Scatter a few fresh herb sprigs for aroma and visual appeal. Place toothpicks or small forks by the bowls.

Step back and inspect the board for balance — ensure there is a mix of textures, colors, and heights. Fill any empty spaces with additional slices of meat, extra fruit, or crackers. Provide cheese knives and small spoons for condiments. Serve at room temperature (remove cheeses and cured meats from refrigerator 20–30 minutes before serving for best flavor).

Storage: Cover any leftover cured meats and cheeses tightly and refrigerate. Consume pâté/rillette within 3 days and other cured meats within 3–5 days per packaging guidelines.