The Best Meats for a Charcuterie Board: 12 Picks, Pairings, and How Much to Buy
The best meats for a charcuterie board are prosciutto, Genoa salami, soppressata, coppa and Spanish chorizo, with mortadella, bresaola or a spreadable 'nduja when you want something different. The easy formula is three meats: one silky, one firm and one wild card. Below are 12 charcuterie meats, what each one tastes like, the cheese it pairs with and how much to buy.
Meat is usually the most expensive thing on the board, so it pays to buy the right ones. This guide covers what to buy, how to slice and fold each meat, where to shop and how far ahead you can prep, so the board is ready before the doorbell rings.
What do you need for the meat side of a charcuterie board?
For the meat side of a charcuterie board you need three cured meats, about 2 ounces per guest, a sharp knife and a cutting board for whole salami or summer sausage, a few small bowls for mustard and olives and a serving board at least 15 inches long for 8 guests. Cocktail picks let guests grab meat without touching everything else.
- Three meats: one whole muscle, one salami, one wild card
- A sharp knife and a board you can cut on
- Small bowls for grainy mustard, olives and cornichons
- Cocktail picks or small forks
- What you need
- Best meats
- Prosciutto and whole cuts
- Salami
- Cooked and spreadable
- Choosing three
- Cheese pairings
- How much
- Slicing and folding
- Where to buy
- What to avoid
- Prep ahead
- Best boards
- As a gift
- FAQ
What are the best meats for a charcuterie board?
The best meats for a charcuterie board are prosciutto, Genoa salami, soppressata, coppa and Spanish chorizo. They are easy to find, need no cooking and cover the range from silky and mild to firm and spicy. Add mortadella, bresaola, finocchiona or spreadable 'nduja when you want a board that tastes different from the last one.
| Meat | Type | Flavor | How to serve it |
|---|---|---|---|
| Prosciutto | Whole muscle | Salty, sweet, buttery | Loose ribbons |
| Jamón serrano | Whole muscle | Nutty, deeper than prosciutto | Loose folds |
| Coppa (capicola) | Whole muscle | Rich, marbled, often peppery | Quarters or cones |
| Bresaola | Whole muscle (beef) | Lean, delicate, beefy | Rolled around arugula |
| Genoa salami | Salami | Mild, garlicky | Roses or quarter folds |
| Soppressata | Salami | Coarse, sweet or hot | Fanned coins |
| Spanish chorizo | Salami | Smoky paprika, garlic | Thin diagonal slices |
| Finocchiona | Salami | Fennel, soft | Folded in half |
| Mortadella | Cooked | Mild, silky | Quarters or cubes |
| Summer sausage | Cooked and smoked | Smoky, tangy | Thick coins |
| 'Nduja | Spreadable | Spicy, soft | Small bowl and a spreader |
| Pâté or rillettes | Spreadable | Rich, savory | Ramekin with crostini |
What are whole muscle charcuterie meats?
Whole muscle charcuterie meats are single cuts, like a pork leg or neck, that are salted and air dried, then sliced paper thin. Prosciutto, jamón serrano, coppa and bresaola are the classics. They are the silkiest, most delicate meats on the board, so drape them in loose ribbons or roll them rather than folding them tight.
1. Prosciutto
Italian dry cured ham, sliced so thin you can almost see through it. Salty, sweet and buttery, it is usually the first meat to disappear.
Serve it: Drape loose ribbons, or wrap it around melon, figs or breadsticks.
Pair it with: Parmigiano Reggiano, fresh mozzarella, melon and figs.
Board tip
Prosciutto sticks to itself as it warms, so lay it out last. The marble border on the Marble Grove Personalized Charcuterie Board ($89.99) stays cool to the touch, and the three bowls keep wet olives away from the ribbons.
2. Jamón serrano
Spain's dry cured ham, a little firmer than prosciutto with a deeper, nutty flavor. The easy swap when you want a Spanish board.
Serve it: Fold it loosely into ribbons.
Pair it with: Manchego, Marcona almonds and quince paste.
3. Coppa (capicola)
Cured pork neck and shoulder, marbled with fat and often rubbed with black pepper or chili. Tender and rich, and the marbling looks beautiful on a board.
Serve it: Fold slices into quarters or roll them into cones.
Pair it with: Aged gouda, provolone and pickled peppers.
4. Bresaola
Air dried, salted beef from northern Italy, deep red and very lean. The pick for guests who skip pork.
Serve it: Roll it around a few leaves of arugula and a shaving of Parmesan.
Pair it with: Goat cheese, Parmesan, lemon and arugula.
Which salami is best for a charcuterie board?
Genoa salami is the best all around salami for a charcuterie board, because it is mild, slices thin and folds into roses without tearing. Soppressata brings a coarser texture and often some heat, Spanish chorizo adds smoked paprika and color, and finocchiona adds fennel. Use two salamis at most so the whole board does not taste the same.
5. Genoa salami
Pork salami seasoned with garlic and black pepper. Mild, familiar and easy to fold, which makes it the base meat for most boards.
Serve it: Fold it into roses, fans or quarters. Our salami folding guide shows five folds step by step.
Pair it with: Provolone, mozzarella and green olives.
Board tip
Pink salami pops against dark stone. The slate center of the Custom Family Charcuterie Board ($49.99) sets off salami roses, and the cheese fork and two knives tuck into the frame.
6. Soppressata
Southern Italian salami with a coarse grind, sold sweet or hot. The hot version, made with Calabrian chili, is the one that wakes up a board.
Serve it: Slice it into thin coins and fan them in a row.
Pair it with: Sharp aged cheddar, honey and fig jam.
7. Spanish chorizo
Dry cured pork sausage seasoned with smoked paprika, which gives it a deep red color and a smoky, garlicky bite. Buy the dry cured kind that is ready to eat, not fresh Mexican chorizo, which has to be cooked.
Serve it: Slice it thin on a diagonal.
Pair it with: Manchego, Marcona almonds and green olives.
8. Finocchiona
Tuscan salami flavored with fennel seed, soft and aromatic. An easy way to make a board taste a little different from the usual Genoa.
Serve it: Fold thin slices in half and tuck them between cheeses.
Pair it with: Pecorino, sliced pears and honey.
What cooked and spreadable meats go on a charcuterie board?
Cooked and spreadable meats add a new texture to a board full of dry cured slices. Mortadella and summer sausage are cooked, mild and kid friendly, while 'nduja and pâté spread onto crackers like a dip. One of them is plenty: set it in a small bowl or on its own corner of the board with a knife or spreader.
9. Mortadella
A large, silky cooked pork sausage from Bologna, often studded with pistachios. Mild and tender, it wins over kids and anyone unsure about cured meat.
Serve it: Fold slices into quarters, or cut it into cubes for picks.
Pair it with: Pistachios, ricotta and focaccia.
10. Summer sausage
A semi dry, smoky sausage, usually beef or beef and pork, sold whole. Many brands keep without refrigeration until opened, so check the label, and it slices into hearty coins.
Serve it: Slice it into coins on a cutting board just before serving.
Pair it with: Sharp cheddar, grainy mustard and pretzels.
Board tip
Slice whole salami and summer sausage on a board made for cutting. The Custom Butcher Block ($129.99) is solid maple or walnut, 1.5 inches thick, and doubles as the serving board for a casual spread.
11. 'Nduja
A soft, spicy, spreadable pork salumi from Calabria, bright red with chili. A small spoonful on a cracker goes a long way.
Serve it: Serve it in a small bowl with a spreader.
Pair it with: Burrata, ricotta, honey and crusty bread.
12. Pâté or rillettes
Smooth pâté and shredded, slow cooked rillettes spread like butter and give a board a French feel. Serve them cold from the fridge.
Serve it: Spoon it into a ramekin and add a stack of crostini.
Pair it with: Cornichons, grainy mustard and brie.
How do you choose meats for a charcuterie board?
Choose three meats with different textures and flavors: one silky whole muscle meat like prosciutto, one salami like Genoa or soppressata, and one wild card, such as spicy chorizo, mild mortadella or spreadable 'nduja. Three is enough for up to 12 guests. For a bigger crowd, add a fourth meat before you buy more of the same three.
Copy one of these lineups
- Classic Italian: prosciutto, Genoa salami and hot soppressata.
- Spanish: jamón serrano, Spanish chorizo and coppa, with Manchego and Marcona almonds.
- Kid friendly: mortadella, Genoa salami and summer sausage coins, with mild cheddar.
- No pork: bresaola, beef summer sausage and smoked turkey roll ups.
- Bring the heat: hot soppressata, Spanish chorizo and 'nduja, with honey and burrata to cool it down.
What is the 3 3 3 3 rule for charcuterie?
The 3 3 3 3 rule is a common shortcut for building a balanced board: three meats, three cheeses, three crackers or breads and three extras, such as fruit, nuts and jam. Some versions add a fifth three for dips and spreads. It keeps the board full and varied without overbuying any one thing.
Which meats pair with which cheeses?
Pair mild meats with mild cheeses and bold meats with bold ones. Prosciutto goes with Parmigiano and fresh mozzarella, Genoa salami with provolone, hot soppressata with aged cheddar and honey, Spanish chorizo with Manchego, and bresaola with goat cheese. Matching the country is the easy shortcut: Italian meats with Italian cheeses, Spanish with Spanish.
| Meat | Cheese | Add |
|---|---|---|
| Prosciutto | Parmigiano Reggiano or fresh mozzarella | Melon, figs |
| Genoa salami | Provolone | Green olives |
| Hot soppressata | Sharp aged cheddar | Honey, fig jam |
| Spanish chorizo | Manchego | Marcona almonds, quince paste |
| Coppa | Aged gouda | Pickled peppers |
| Bresaola | Goat cheese | Arugula, lemon |
| Mortadella | Ricotta | Pistachios |
| Summer sausage | White cheddar | Grainy mustard, pretzels |
| 'Nduja | Burrata | Crusty bread, honey |
Building the cheese side too? Our guide to the best cheese for a charcuterie board sorts 12 cheeses into five easy families.
How much meat do you need per person for a charcuterie board?
Plan on about 2 ounces of meat per person when the charcuterie board is one of several appetizers, and 3 to 4 ounces when it is the main meal. That works out to about 1 pound of meat for 8 guests at a party. Split it across three meats, with a little extra salami.
| Guests | Appetizer | Main meal | Kinds of meat |
|---|---|---|---|
| 4 | 8 oz | 12 to 16 oz | 3 |
| 8 | 1 lb | 1 1/2 to 2 lb | 3 |
| 12 | 1 1/2 lb | 2 1/4 to 3 lb | 3 |
| 20 | 2 1/2 lb | 3 3/4 to 5 lb | 4 to 5 |
Prosciutto is sold so thin that 2 ounces looks like a lot more than 2 ounces of summer sausage, so let the scale, not the pile, decide when you shop.
How do you slice and fold charcuterie meats?
Buy meats sliced paper thin, then match the fold to the meat. Drape prosciutto in loose ribbons, fold Genoa salami into roses or quarters, fan soppressata coins in a row, slice summer sausage and chorizo into coins on a diagonal, and roll bresaola or mortadella into cones. Varied shapes make three meats look like a much bigger spread.
- Prosciutto: pinch each slice in the middle and drop it in a loose pile, or wrap it around a breadstick.
- Salami: fold into quarters, roll into a rosette or layer it over a wine glass for a full rose. See how to fold salami for a charcuterie board.
- Summer sausage and chorizo: slice on a slight diagonal so the coins are wider and easier to pick up.
- Mortadella and bresaola: fold in half, then roll into a cone and stand the cones in a row.
- Spreadable meats: keep them in a bowl so the oil does not run into the crackers.
Where should the meat go on the board?
Put the bowls and the biggest cheeses down first, then add each meat in two or three spots around the board so every guest can reach it. Run a winding river of folded salami from one corner to the other, and fill the last gaps with crackers, nuts and fruit. New to building boards? Start with our step by step guide to how to make a charcuterie board.
Where should you buy charcuterie meat?
Buy charcuterie meat at a deli counter when you can, and ask for it sliced paper thin, since freshly sliced prosciutto and salami taste better and fold more easily. Pre sliced packs from the grocery store, Costco, Trader Joe's or Aldi are a good value for a crowd. Buy whole salami or summer sausage to slice yourself.
- Deli counter: ask for prosciutto and salami sliced as thin as they can go, and for paper between the layers so the slices separate easily.
- Pre sliced packs: peel the slices apart before guests arrive. Stacked slices stick together once they warm up.
- Whole sausages: a whole salami, chorizo or summer sausage lasts longer than sliced meat, and you slice only what you need.
- Italian or specialty markets: the place to find 'nduja, finocchiona and good mortadella.
What should you avoid on a charcuterie board?
Avoid five common mistakes on a charcuterie board: serving meat straight from the fridge, slicing it too thick, buying three salamis that taste alike, letting meat rest against crackers until they go soft, and leaving the board out more than 2 hours. Fresh Mexican chorizo and raw sausages do not belong either, because they need to be cooked first.
- Ice cold meat: let cured meats sit out about 20 minutes before guests arrive so the flavor opens up, and count that time toward the 2 hour limit.
- Thick slices: thin slices fold, drape and taste better. Thick salami is chewy and hard to bite.
- Too much of one thing: three similar salamis make the board taste the same everywhere. Mix textures instead.
- Soggy crackers: keep oily meats and spreads off the crackers until someone builds a bite.
- Raw or fresh sausage: only cured, cooked or ready to eat meats go on the board.
How far ahead can you prep charcuterie meat?
You can prep charcuterie meat up to a day ahead: fold the salami, roll the prosciutto and slice the summer sausage, then cover it tightly and refrigerate. Build the board within an hour of serving. Once it is out, the USDA says perishable food should not sit at room temperature for more than 2 hours, or 1 hour above 90 degrees.
- The day before: fold and roll the meats, cover them in plastic wrap and refrigerate them on a sheet pan.
- An hour before: set out the bowls and cheeses, then add the meats last.
- During the party: bring out a fresh plate of meat from the fridge instead of topping up a picked over board.
Source: USDA Food Safety and Inspection Service, "Danger Zone" (40°F to 140°F).
Which board is best for a meat and cheese board?
The best board for meat and cheese is at least 15 inches long for 8 guests, with small bowls to keep olives and mustard off the meat. Marble stays cool to the touch, slate shows off pink salami and thick wood doubles as a cutting surface. A board engraved with the family name comes out every time.
Get the look: our best selling boards for a meat and cheese spread
Our best seller
Marble Grove Personalized Charcuterie Board
A 16.25" x 12" marble and acacia board engraved with your family name, with three ceramic bowls, three spoons and four cheese tools. The bowls keep olives, mustard and jam off the meat. Our best seller.
Shop Now
Slice and serve
Custom Butcher Block
Solid maple or walnut, 16" x 13" and a full 1.5" thick, engraved near one corner with names and a date, a family emblem or a chef's line. Slice the salami and summer sausage on it, then serve right from it.
Shop Now
White marble for pink prosciutto
Personalized Marble Charcuterie Board with Gold Edge
Genuine marble with a hand-applied gold edge and a 15" x 9" serving surface, engraved with names, a monogram or a date. Pink prosciutto and red chorizo stand out on the white stone.
Shop Now
Family name and year
Personalized Family Charcuterie Board
Marble and acacia with your family name and established year in a Floral or Mountains design, plus three ceramic bowls and four cheese tools. Room for three meats, three cheeses and the crackers.
Shop NowSee every design in our personalized charcuterie boards collection.
Is a charcuterie board a good gift for a meat lover?
A personalized charcuterie board is a great gift for the meat lover or the host, because it comes out every time they put out a spread. Bring it loaded with prosciutto, salami and cheese and leave the board behind, or wrap it empty with a whole salami tied on top. Most engraved boards cost $40 to $130.
Hosting Thanksgiving or Friendsgiving? Thanksgiving is Thursday, November 26. Every board is engraved after you order, so order by mid November and check the ready to ship estimate on each product page.
Carry it in, leave it behind
Personalized Script Paddle Charcuterie Board
Marble and acacia in a paddle shape with a name in flowing script and four cheese tools included. Build the board at home, carry it in by the handle, then leave it with the host.
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For the meat lover with a sense of humor
Eat My Meat Charcuterie Board
Eat My Meat engraved on a slate panel in an acacia frame, with three wood handled cheese tools. The board that says it for the meat lover in the family.
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Hostess gift under $50
Personalized Charcuterie Hosting Gift Set
A 13.75" x 9.75" bamboo board engraved in your choice of 65 designs, a bamboo spoon and slotted spatula and a Turkish cotton towel with an engraved leather patch. A party in a box for the host.
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Board and coasters together
Personalized Slate Cheese & Coaster Set
A 13 3/4" x 9 3/4" slate cheese board framed in acacia with a cheese fork and two knives built in, plus four round slate coasters. The board and coasters are personalized separately and ship together.
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Round, for a crowd
Riverbend Personalized Round Resin Charcuterie Board
A 16" round acacia board with a hand-poured river of Pearl White or Ocean Blue resin and up to three engraved lines. The raised edge keeps olives and nuts on the board when it gets passed around.
Shop Now
Add a bottle of red
Personalized Wine Box Gift Set with Tools
A leatherette box engraved with a name and a short message, holding a corkscrew, foil cutter, pourer and stopper. Slip in a bottle of red to go with the salami.
Shop NowMore ideas: see our hostess gifts guide, our charcuterie board gift sets and our Thanksgiving charcuterie board ideas.
Everything used in this guide
| You need | Our pick | Why |
|---|---|---|
| A board for the whole party | Marble Grove Personalized Charcuterie Board ($89.99) | Three bowls and four cheese tools |
| A board to slice on | Custom Butcher Block ($129.99) | Solid maple or walnut, 1.5 inches thick |
| Dark slate for salami roses | Custom Family Charcuterie Board ($49.99) | Cheese tools tuck into the frame |
| A board to carry to the party | Personalized Script Paddle Charcuterie Board ($59.99) | Handle, plus four cheese tools |
| A gift for the meat lover | Eat My Meat Charcuterie Board ($39.99) | Says it for them |
| Wine to go with the salami | Personalized Wine Box Gift Set with Tools ($39.99) | Box and four wine tools |
Every board is engraved after you order, and each product page shows its own ready to ship estimate.
Frequently asked questions about charcuterie meats
What meats go on a charcuterie board?
The meats that go on a charcuterie board are cured, ready to eat meats like prosciutto, Genoa salami, soppressata, coppa, Spanish chorizo, mortadella and bresaola, plus spreadable 'nduja or pate. Choose three with different textures, one silky, one firm and one spicy or mild, and plan on about 2 ounces of meat per guest.
What is the most popular meat for a charcuterie board?
Salami and prosciutto are the two meats you will find on almost every charcuterie board. Genoa salami is mild, affordable and folds into roses, and prosciutto adds a silky, salty contrast. If you only buy two meats, buy those two, then add a spicy soppressata or Spanish chorizo as the third.
How many different meats should be on a charcuterie board?
Three different meats is the right number for a charcuterie board for up to 12 guests: one whole muscle meat like prosciutto, one salami and one wild card such as chorizo or mortadella. For 20 or more guests, add a fourth or fifth meat rather than buying more of the same three.
Can you use deli meat like turkey or ham on a charcuterie board?
Yes, deli turkey, ham and roast beef work on a charcuterie board, especially for kids. Roll the slices into tubes or fold them into quarters. Cooked deli meats dry out and spoil faster than cured salami, so keep them on ice or in the fridge until serving and set them out last.
Is pepperoni good on a charcuterie board?
Pepperoni is good on a charcuterie board, especially when kids are coming. It is a cured salami, so it is ready to eat. Buy a whole stick and slice it into thin coins, or fold large sandwich slices into quarters, and set it next to a mild cheddar or mozzarella.
How long can charcuterie meat sit out?
Charcuterie meat should not sit out at room temperature for more than 2 hours, or 1 hour when it is above 90 degrees, according to the USDA. Cured salami holds up better than cooked deli meat, but the cheese and fruit on the same board follow the same rule, so refill from the fridge.
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