Prosciutto
Silky, salty Italian ham. Loosely ribbon it instead of laying it flat.
meat
Charcuterie · the basics
What Goes on a Charcuterie Board?
The full shopping list, the best combinations and how to lay out round, long and rectangular boards.
Quick answer
A charcuterie board includes cured meats (prosciutto, salami, soppressata), cheeses (brie, aged cheddar, gouda, manchego, blue), crackers and bread, fresh fruit (grapes, figs, berries, apple), dried fruit and nuts, briny items (olives, cornichons), spreads (honey, fig jam, mustard) and a garnish (rosemary, thyme). On a round board, put bowls in a triangle and work outward in a spiral.
Genoa or hard salami
Fold into quarters or make a salami rose. Kid-friendly.
meat
Soppressata or chorizo
Spicier, firmer option for contrast.
meat
Brie or camembert
The soft, crowd-pleasing cheese. Cut one wedge to open it up.
cheese
Aged cheddar or gouda
The firm, familiar cheese everyone eats. Cut into slices or cubes.
cheese
Manchego
Nutty Spanish sheep's cheese; great with quince paste.
cheese
Blue cheese
The bold one. Pair with honey or fig jam.
cheese
Round board layout
Bowls in a triangle, cheeses between them, meats in rivers, then crackers and fruit spiralling outward.
You need: round board
layout
Long board layout
A 'river' of salami down the middle, cheeses alternating either side, crackers along the edges.
You need: long board
layout
Rectangle grid layout
Neat sections in rows (meat, cheese, fruit, crackers). Modern and easy for beginners.
You need: rectangular board
layout
Grapes and figs
Grapes in a bunch for height, figs halved to show the inside.
extras
Nuts
Marcona almonds, candied pecans or pistachios fill gaps beautifully.
extras
Olives and cornichons
Something salty and sour to cut through the richness.
extras
Honey and fig jam
Honey for blue cheese, fig jam for brie and manchego.
extras
Fresh herbs
Rosemary or thyme sprigs tucked in add colour and a finished look.
extras
Quantities per person
| Serving it as… | Meat per person | Cheese per person | Crackers/bread |
|---|---|---|---|
| Light appetiser (before dinner) | 1.5–2 oz (45–55 g) | 1.5–2 oz (45–55 g) | 4–6 pieces |
| Party grazing (no dinner) | 3 oz (85 g) | 3 oz (85 g) | 8–10 pieces |
| The main meal | 4 oz (115 g) | 4 oz (115 g) | 10–12 pieces |
Add about a handful of fruit and a small handful of nuts per person, plus one or two dips or spreads per board. Want it worked out for you? Use the charcuterie planner.
Frequently asked questions
What are the 5 essentials of a charcuterie board?
Cheese, cured meat, crackers or bread, fruit, and something salty or sweet like olives or honey.
What should not go on a charcuterie board?
Anything very wet or messy (it makes crackers soggy), strong-smelling fish next to delicate cheeses, and anything that needs a knife and fork.
Can you make a round charcuterie board look full?
Yes: start with bowls, then cheeses, then meat, and finish by filling every gap with grapes, nuts and herbs so no wood shows.