10 Types of Meat for a Charcuterie Board, from Tender Prosciutto to Spicy Salami

• Pairs With: Parmesan, pecorino Romano, fresh mozzarella, provolone, Asiago, focaccia, cantaloupe, fig jam

This crowd favorite is a dry-cured ham that comes from a pig’s hind leg. If you’re looking for quality, splurge a bit on prosciutto di Parma (aka buttery, top-tier prosciutto made in Parma, Italy that’s aged twice as long). To save, buy any sliced prosciutto from a brand you trust. Either way, pair it with Italian cheeses, fresh or grilled peaches and balsamic glaze for a simple spread.

• Pairs With: Brie, aged Gouda, baguette, Camembert, glazed almonds, extra sharp cheddar, whole-grain mustard, cornichons

Jamón Ibérico, serrano, country, speck—no matter what type of ham you choose, it’s basically an essential when it comes to choosing meat for a charcuterie board. These hams pair with just about everything, but I especially love Manchego and Parmesan cheeses for the salty quality they add. Serve with tongs or toothpicks nearby for easy grabbing.

• Pairs With: Parmesan, arugula, comté, provolone, aioli, Havarti, ciabatta, fig jam, hot pepper jelly, aged cheddar, onion jam

This sweet, savory and salty cured sausage is typically made from fermented, air-fried pork, but nowadays you can find beef, duck, lamb, venison and mixed varieties. Genoa salami is particularly popular for charcuterie boards, thanks to its garlicky, rich flavor.

• Pairs With: Havarti, apricot jam, cherries, pears, goat cheese, olives, fresh figs

If you’re a fan of pepperoni, give this gem a try. The dry, hard salami should be nestled by the hard cheeses on your board for easy slicing. Pair it with a buttery, mild cheese, like Havarti, that lets the spiced, marbled meat shine.

• Pairs With: olives, Parmesan, Toscano, flatbread, whole-grain crackers, marinated artichokes, pistachio butter, mustard, stone fruit, oranges

Another pork-based meat, mortadella is an Italian sausage made with cured pork. Old-school versions are seasoned with peppercorns, but nowadays you can often find it studded with pistachios. Its rich, fatty flavor pairs seamlessly with salty cheeses, bright produce and acidic condiments.

• Pairs With: red grapes, olives, rosemary crackers or bread, pepper Jack, sharp cheddar, provolone, gorgonzola

Tender, delicately spiced and smoky, capicola is a dry-cured Italian meat made from the neck and shoulder muscles of a pig. It’s tender and salty, so I recommend pairing it with a buttery, nutty cheese (like Gruyère) acidic fruits and herb-heavy carbs, or double down on the salty notes with a punchy gorgonzola or goat cheese.

• Pairs With: Manchego, olives, blue cheese, pan con tomate, patatas bravas, pears, apples, romesco, fig jam, dried apricots

The Spanish kind, to be specific. This hard, cured pork sausage from Ibéria is known for its vibrant color and spicy, fatty flavor, courtesy of pork (and sometimes beef), garlic and smoked paprika. It’s a stellar pairing for Manchego, smoked or aged cheddar, or even blue cheese.

• Pairs With: olives, fresh mozzarella, basil pesto, breadsticks, gouda, sharp cheddar, strawberries, blackberry jam

This pick is similar enough to chorizo that it can be paired with just about all the same accoutrements. Pepperoni is fatty and spicy, so match it with acidic, fresh fruits and spreads, briny olives or mild, creamy cheeses.

• Pairs With: Dijon mustard, cornichons, Comté, Tomme, plum jam, Brie, Swiss, Camembert, baguette

If you’ve never tried this dry-cured sausage from France, you’re in for a treat. It’s similar to salami, but firmer and drier because it’s less fatty. Saucisson sec is particularly beefy, zesty and rich, begging to be plated with punchy condiments (like whole-grain mustard), pickled vegetables and creamy cheeses.

• Pairs With: aged Parmesan, fresh tomatoes, oranges, bitter greens, chèvre, ricotta salata, truffle honey, crostini

This dry-cured, salty beef salumi is an unexpected delight. Lean, buttery-soft and sweet, it’s gently spiced with garlic, pepper and juniper. Pair it with peppery arugula, quality olive oil, bruschetta, citrus fruit and mild, rich cheeses that’ll cut through its saltiness.

You don’t need to be a pro to make a memorable charcuterie board. In fact, it’s a formulaic process that’s as simple as breaking the board up into categories, then choosing components for each one.

• First, mentally split the board into fours, reserving equal quarters for meat, cheese, some kind of carb and whatever other accompaniments you’re craving, like jam or pickles. To make it even simpler, lean on the 3-3-3-3 rule, which I learned from Broma Bakery: Use three cheeses, three meats, three starches or carbs, and three additional components (fruits, nuts, spreads or even sweets, like chocolate truffles).
• Select soft, pre-sliced meats that will be easy for folks to grab with toothpicks, mini tongs, forks or their hands. Also, get a couple of harder meats that require cutting and serve them alongside small knives for slicing.
• Place harder cheeses alongside the harder meats. Add at least one soft or spreadable cheese, spread or dip and a small knife or spoon for guests to slather with.
• Now for snacks. I’m talking crackers, preserves, bread, pickles, fruit, honey, dips and the like. I recommend including something fresh (like sliced apples or peeled oranges), something acidic (like olives or pickles) and something crunchy (like nuts or roasted chickpeas).
• Lastly, dress it up. Beyond serving it on a pretty butcher block or cutting board, consider working in decorative elements. Tiny labels are both cute and helpful, and little bowls and plates for preserves, nuts, olives and fresh fruit can offer color and dimension. Fresh herbs are always a solid finishing touch, too.

Summary: So, What Are the Best Types of Meat for a Charcuterie Board?

Prosciutto, ham, salami, soppressata, mortadella, capicola, chorizo, pepperoni, saucisson and bresaola are ten of my favorite types of meat for a charcuterie board. But you can truthfully use just about any meat you’d like. It depends on the kind of charcuterie board you’re making as well; for instance, grilled steak would be wonderful on a fondue board, and bacon on a breakfast board.