In summer or winter, a charcuterie board is ideal for an aperitif. Easy to prepare, it sets the tone for a generous and gourmet meal. To avoid disappointing your guests, we share all our tips—from choosing the charcuterie to presenting it beautifully.
How to choose your charcuterie
Before selecting types of charcuterie, quality must come first. You may offer many varieties, but if the product itself is poor, your guests will not enjoy it.
Charcuterie offers a wide range of local and artisanal specialties. Today, it is easy to find excellent products, so choosing the right producer is more important than the meat itself.
At Maison Ramajo, we offer gourmet gift boxes featuring artisanal meats from the South-West of France. These exceptional products are ready to serve and perfect for your guests.
Types of charcuterie to include
There are many types of charcuterie, and choosing can be difficult. While taste is personal, here are some helpful ideas.
A charcuterie board can follow a theme—choose a region or country to create a cohesive selection. For example, a Spanish board might include chorizo and cured hams such as Serrano or Iberico. The South-West of France also offers outstanding specialties that should not be overlooked.
- Traditional goose or duck rillettes
- Bayonne ham (PGI)
- Sheep’s milk dry sausage (PGI)
- South-West chorizo
- Friton
- Duck terrine with figs
- Dried pork tenderloin with Espelette pepper
For a more elaborate board, duck foie gras block and sliced dried duck breast are excellent choices.
Accompaniments for your charcuterie board
Cheese
Adding cheese increases variety and ensures vegetarian options. Cheese pairs beautifully with charcuterie and can even take up half the board. Ideally, choose four different cheeses, focusing on variety while avoiding overly runny options. Popular choices include Roquefort, Camembert, Cabécou, Mozzarella, Comté, or Cantal.
Side dishes
No charcuterie board is complete without bread. Choose country bread for charcuterie, and more creative options such as walnut, fig, or raisin bread for cheese.
Accompaniments give your board its originality: tomato bread, pickles, or potato tapas work beautifully. For seasoning, serve mustard, butter, or jams in small bowls.
Fruits and vegetables
Especially in summer, freshness is welcome. Raw vegetables and fruits such as carrots, cherry tomatoes, grapes, or apples pair perfectly with charcuterie and cheese.
Food and wine pairings
If your charcuterie is local, choose wines from the same region. In any case, opt for full-bodied wines that can stand up to the strong flavors of cured meats.
Presentation tips
Presentation is one of the most important steps of your aperitif. Your charcuterie board is the first dish served, and first impressions matter. While presentation is important, it does not need to be complicated.
Choosing the board
Adapt the presentation to your guests. Wooden boards or slate boards are ideal for a convivial atmosphere. For larger groups, prepare several boards using similar supports for a harmonious look.
If you do not have a board or slate, a serving platter will also work, though with a slightly less rustic feel.
Arranging the food
A charcuterie board celebrates sharing and generosity, so it should be abundant—but not overcrowded. Let the board breathe.
Arrange meats and toasts in an organized way, focusing on balance rather than symmetry. An airy board is more inviting and practical.
Add color!
Finally, bring color to your board. Charcuterie tends toward reds and pinks, so incorporate fruits, sauces, and accompaniments to add contrast and freshness.