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How to Make a Great Charcuterie Board

How to Make a Great Charcuterie Board

A great charcuterie board is all about variance. "When I look at a great charcuterie board, I'm looking for a variety of textures," says Edwards Wholesale Manager and "Ham Evangelist" Keith Roberts. "I'm looking for flavors that complement each other. It's like the ultimate chemistry set of food."

To build the perfect charcuterie board, we recommend a combination of meats, cheeses, pickled veggies, fruits, and crackers. Let's dive into the delicious details:

The Meats

Charcuterie boards can offer an excellent opportunity to explore the wide range of flavors in the world of cured meats. To start, we recommend our Surryano Ham Wedges. They have a 400+ day age on them and are crafted from heritage breed pork, giving it a smooth and buttery finish. Plus, they are perfectly sized for charcuterie boards

Younger hams like our 90+ day-aged country ham offer a milder comparison due to its more youthful age than the Surryano ham. For a saltier, smokier bite, we suggest adding some of our 270+ day aged Wigwam Ham to the board**. Although all these hams are dry-cured and hickory-smoked, it's fun to create a charcuterie board where you can explore how age affects the flavor of ham. It's something we have in common with our friends in the whiskey world!

As an accompaniment to the ham, Keith also recommends adding meat with a different texture to the board. "A good salami can bring a different texture, adding a bit more variety. It delivers more of a spice profile that complements the hams."

The Cheeses

The tart, bright flavors of artisan cheese make it a classic pairing with cured meats. The intense flavor of Gruyere cheese, along with the nutty-fruity taste of Parmesan Cheese, will give you plenty of options to mix and match flavors with everything on the board.

Pickled Vegetables

Cured meats don't have to be the only preserved tasting on the board. Pickled vegetables offer even more distinct flavors. "Pickled baby beets, yellow squash, cornichon pickles are always great choices," says Keith. If you want to go the extra mile, pickle your own vegetables!

"All it takes is some apple cider vinegar, some sugar, get it hot, pour it over some fresh veggies. Let it sit for eight hours, and you have a real quick pickled vegetable."


Depending on where the seasons are, fruits can be an excellent addition to your charcuterie board. Strawberries, blueberries, apples-- the options are endless, here. Fruits bring a natural sweetness freshens up the taste palate.

Crackers and Honey

Crackers or a crostini can add a much-needed crunch to the board. We recommend Firehook's all-natural sea salt crackers. Load up your cracker with cheese and a slice of Surryano ham, and you'll be umami heaven.

Also, try not to hold back on your honey. Going with a premium honey option like AR's Hot Honey will take your charcuterie board to the next level. Their Hot-Hot Southern Honey comprises 100% pure wildflower and clover honey, with real habanero pepper. It'll undoubtedly light up your tastebuds!

If you'd like to learn more about charcuterie boards, Sam Edwards III and Keith talk about building them give even more tips in one of our "Cured Meat Podcast" episodes. Check it out below!

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