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A particularly spicy, spreadable pork salumi from Italy. It's a fiery addition to the board that can be spread on bread or crackers.

Small, tart pickles made from gherkins. Pairs well with pâtés, hams, and other fatty meats to provide a pleasant acidity on a charcuterie plate.

Meat that has been brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Thinly-sliced pastrami is a must-have for sandwiches on charcuterie boards.

Brine-cured beef that's typically boiled, shredded, or sliced; it's tangy and salty, often served with mustards or rye bread as a hearty addition to a charcuterie spread.

Also known as coppa, it's a traditional Italian and Corsican pork cold cut made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck.

An Italian cured meat product prepared from pork jowl or cheeks. Its rich flavor and fatty composition make it a valuable ingredient for pasta sauces and as a topping on charcuterie boards.

A spreadable sausage made from liver, commonly of pork, that is typically seasoned with onions and herbs and served on crackers or bread.

Italian bacon made of pork belly meat that is salt cured and spiced with black pepper and sometimes other spices. It is often rolled up and served thinly sliced or diced.

A type of dry-cured Spanish ham which is generally served in thin slices, has a more intense flavor compared to prosciutto, and is often accompanied by cheese.

An Italian dry salami. Typically prepared with natural casing, hung to cure for a certain period, and is known for being pressed during the process, which contributes to its flattened shape.

A type of cured sausage consisting of fermented and air-dried meat. Frequently added to charcuterie boards in slices to add a spicy or garlicky flavor.

Small onions that have been pickled in a solution of vinegar and salt, with a sweet and tangy taste that can cut through the richness of meat on a charcuterie board.

A paste or loaf made from ground meat and fat minced into a spreadable mixture. Often served with crusty bread or crackers on a charcuterie plate.

A type of pork sausage originating from Spain and Portugal, with smoked paprika as a key ingredient. Sliced or diced to add a smoky, spicy kick to the board.

Air-dried, salted beef that has been aged for several months to produce a tender texture and a concentrated flavor. Sliced thin and often served with olive oil and lemon or in salads.

A large Italian sausage or luncheon meat made of finely hashed or ground, heat-cured pork. Contains lard pieces and often flavored with spices; sliced for charcuterie boards.

A semi-dried sausage traditionally made in Southern Germany, Switzerland, and Austria. Often enjoyed as a snack on hikes, its firm texture and smoky flavor complement cheese and fruit on a board.

A sausage made by cooking down blood with a filler until it is thick enough to congeal when cooled. Rich in flavor and typically served sliced, as a bold contrast to milder meats and cheeses.

A dry-cured ham that is usually thinly sliced and served uncooked; it's sweet, with a buttery texture, often draped over melon or paired with cheese on charcuterie boards.

A Swiss cheese that is often shaved into rosettes with a girolle; it has a strong flavor that stands out on a charcuterie board with its flower-like presentation.

Similar to pâté, but with shredded duck meat that is seasoned and cooked slowly in fat, and then shredded and packed into pots. Often served spread on toast or rustic bread.

A type of smoked, cured ham originally from the Tyrol region of northern Italy. Thin slices are rich and flavorful, making them a sophisticated addition to any charcuterie assortment.

Cured strips of fatback with rosemary and other herbs and spices. It's almost translucent and can melt on warm pieces of bread, adding a succulent fattiness to the board.

A variety of salami commonly believed to originate from Genoa, Italy. It is made of pork and veal, is seasoned with garlic, salt, black and white peppercorns, and red or white wine.