A well-curated charcuterie board can easily become the star of any social gathering. Partly because it brings deliciousness to a near-cosmic level, but really every element is so customizable, and you can make it as simple or over-the-top as you’d like. While the selection is entirely up to you, there are some flavor combinations that are so on-point, you’ll wonder if tiny angels are dancing on your tongue. Check out these recommendations for taste pairings that will make your charcuterie board as memorable as can be.

The Art of Charcuterie

Originating from the heart of France, charcuterie is a culinary masterpiece, an ensemble of carefully selected cured meats, cheeses, fruits, and an array of complementary accompaniments. The ultimate goal is to curate a blend of flavors and textures that titillate the taste buds and ignite the senses.

Carefully Curated Meats

At the core of any exceptional charcuterie board lies the selection of cured meats. Here, diversity is your ally, catering to a spectrum of tastes and preferences. Consider including the luxurious prosciutto, the robust salami, and the fiery chorizo. Each of these meats brings its own unique character to the table, from the buttery, melt-in-your-mouth prosciutto to the bold and spicy kick of chorizo.

Cheeses Please

The cheese selection on your charcuterie board is the perfect counterpart to the cured meats. A well-balanced board embraces a diverse mix of soft, hard, and blue cheeses. Imagine the creaminess of Brie, the aged sharpness of cheddar, and the bold complexity of gorgonzola.

Sweet & Savory Combinations

One of the most delightful aspects of a charcuterie board is the harmonious interplay between sweet and savory. Take your board to the next level by pairing the salty allure of cured meats with sweet elements such as luscious honey, rich fig jam, or fresh fruits like plump grapes and delicately sliced pears. The contrast of flavors—the savory dance with the sweet—will create an orchestra of taste sensations on your palate.

For example, pairing the saltiness of prosciutto with the sweetness of fresh figs balances the flavors while offering a textural contrast that is simply . . . chef’s kiss. The rich, nutty undertones of the figs complement the buttery prosciutto, creating a symphony of flavors that lingers on your taste buds. Of course, don’t forget the starches, like freshly toasted baguette or artisanal crackers that serve as a vehicle for combining each flavor into one bite.

Taste Pairing Magic

Experimenting with different flavor profiles is part of the fun, especially when figuring out what you like. But here are some flavor combos to ignite your taste buds.

Prosciutto and Melon

• Prosciutto is a thinly sliced, salt-cured Italian ham with a delicate and salty flavor.
• Melon, particularly cantaloupe or honeydew, provides a sweet and refreshing contrast to the saltiness of the prosciutto.

The combination of salty and sweet creates a balanced and pleasing flavor profile, making it a classic and refreshing appetizer.

Salami and Mustard

• Salami comes in various styles and flavors, often with a savory and spicy profile.
• Mustard, such as Dijon or whole-grain, adds a tangy and slightly spicy element that complements the richness of the salami.

The spiciness of the mustard cuts through the salami’s fat, enhancing its flavors and creating a delightful contrast.

Chorizo and Manchego Cheese

• Chorizo is a spicy, smoked sausage with a robust, smoky, and slightly spicy flavor.
• Manchego cheese, a Spanish sheep’s milk cheese, offers a nutty, creamy, and slightly tangy taste.

The smokiness of the chorizo pairs wonderfully with the creaminess of the Manchego cheese, creating a balanced and satisfying combination.

Duck Prosciutto and Fig Jam

• Duck prosciutto is a luxurious cured meat with a delicate, rich flavor reminiscent of duck breast.
• Fig jam provides a sweet, fruity, and slightly earthy element that complements the duck’s richness.
• The combination of the savory duck prosciutto and sweet fig jam creates a complex flavor profile with a hint of sophistication.

Bresaola and Arugula

• Bresaola is air-dried lean beef with a mild, delicate flavor.
• Arugula, a peppery and slightly bitter green, adds freshness and a contrasting texture.

The combination of the tender bresaola and the crisp arugula creates a textural and flavor balance that’s both light and satisfying.

Pâté and Cornichons

• Pâté, a smooth, rich paste made from liver and various seasonings, offers a luxurious and savory flavor.
• Cornichons are small, tart pickles that provide acidity and crunch.

The acidity of the cornichons cuts through the richness of the pâté, cleansing the palate and enhancing its flavors.