Remove all salamis, prosciutto and pancetta from refrigeration 20–30 minutes before serving to allow flavors and textures to bloom. Keep them covered lightly with plastic or a towel while resting.

Slice and arrange

Using a sharp chef's knife or slicer, slice the soppressata and finocchiona into 2–3 mm (thin) rounds. Slice the duck salami into 2–3 mm rounds. If the pancetta and prosciutto are not pre-sliced, slice pancetta thinly and leave prosciutto as delicate slices. Fan each salami into overlapping rows on a large serving board, spacing each variety so guests can easily see and sample each type.

Accompaniments

Prepare small bowls

Place the cornichons, marinated olives, pickled red onion, toasted walnuts and dried figs into small bowls. Drizzle olives with 1 tbs extra-virgin olive oil and a pinch of cracked black pepper.

Mustard and honey

Spoon the stone-ground mustard and grainy mustard into two separate ramekins. Drizzle the honey over one corner of the mustard ramekin or serve honey in a small dish to allow pairing with prosciutto or figs.

Bread and crackers

Arrange the bread slices and crackers in stacks or fans on the board. If desired, lightly brush the bread slices with the remaining 1 tbs olive oil and toast them briefly in a 180°C / 350°F oven for 4–6 minutes until just crisp and warm.

Fruit and nuts

Thinly slice the fresh pear and fan the slices near the cheeses and salami. Scatter toasted walnuts and dried figs in small clusters around the board to create sweet-salty pairing points.

Finish and season

Sprinkle sea salt flakes sparingly over the salamis (especially on duck salami and prosciutto) and crack the remaining black pepper over the arrangement. Dot microgreens or parsley around the board for color and freshness.

Serve

Place small tongs or toothpicks near the bowls, set the ramekins of mustard and honey within easy reach, and offer napkins or small plates. Encourage guests to sample different salamis with cornichons, mustard, fruit, or nuts.