If any meats arrive as whole pieces (small salami, coppa, or pancetta), thinly slice them on a bias 1/16–1/8 inch thick. Fan slices slightly as you plate to create visual appeal.

Crisp pancetta (optional)

If you prefer textural contrast, warm a small nonstick skillet over medium heat and crisp pancetta slices 30–60 seconds per side until edges are lacy and slightly golden. Drain briefly on paper towel; allow to cool slightly before adding to the board.

Accompaniments

Place mixed olives in a small bowl and set on the board. Spoon fig jam into a small ramekin. Pour mustard into a second ramekin. Scatter cornichons and toasted Marcona almonds in small piles. Keep grapes or seasonal fruit whole or halved if large; fan or cluster them near the meats for color.

If making mini cornichon skewers, thread 2–3 cornichons onto cocktail picks and lay them on the board for guests to grab easily.

Breads & Crackers

Thinly slice the baguette on a diagonal, brush lightly with olive oil and toast in a 375°F (190°C) oven 6–8 minutes until just crisp, or use pre-toasted crostini. Arrange crackers in small stacks and place near breads for balance.

Garnish & Finish

Assemble the board or platter: Begin by placing ramekins with mustard and fig jam spaced across the board. Arrange each type of cured meat in its own cluster or fan—alternate shapes and colors (prosciutto folds, salami rounds, coppa ribbons). Fill gaps with olives, cornichons, nuts and fruit, and tuck in bread and crackers along edges.

Drizzle 1 tablespoon extra virgin olive oil lightly over some of the meats and fruit clusters for shine. Sprinkle freshly ground black pepper and a small amount of flaked sea salt over the cured meats, if using. Tuck thyme sprigs around the board for aroma and garnish.

Provide small serving utensils (cheese knives, toothpicks, or tongs) and napkins. Advise guests to build bites with a mix of meat, mustard or jam, a cornichon or olive, and bread or cracker.