Italian Charcuterie Board Recipe

Creating an Italian charcuterie board is all about selecting high-quality ingredients that showcase the rich flavors of Italian cuisine. Here’s a guide for assembling a well-balanced and visually stunning Italian charcuterie board that’s perfect for gatherings.

Ingredients

Choose a selection from each category to create variety and balance.

Meats

Prosciutto di Parma – Thinly sliced, sweet and salty with a melt-in-your-mouth texture.

Salami – Aged and sliced, like soppressata, finocchiona (fennel salami), or spicy Calabrese.

Mortadella – Creamy and subtly flavored, sometimes with pistachios.

Coppa – Rich and flavorful with a peppery kick.

Bresaola – Air-dried, lean beef that’s slightly sweet and deep red in color.

Cheeses

Parmigiano-Reggiano – Broken into small chunks, nutty and savory.

Pecorino Romano – A sharp, salty sheep’s cheese.

Gorgonzola – A creamy blue cheese for a bold flavor contrast.

Mozzarella di Bufala – Soft, fresh mozzarella for a mild and creamy texture.

Provolone – Semi-hard cheese with a tangy, savory flavor.

Accompaniments

Olives – Castelvetrano (mild and buttery), Taggiasca (small and flavorful), or Gaeta.

Sun-dried tomatoes – Marinated in olive oil, adding a sweet and tangy touch.

Artichoke hearts – Marinated or grilled for an earthy flavor.