Meats are a must of any good charcuterie board. But only certain meats work on charcuterie. You wouldn’t cook up some ground beef or fry up some chicken and put it on your board. Charcuterie meats are preserved meats that are air-dried, preserved, uncooked and are stored on the shelf.

The best meats to use on charcuterie boards are cured meats that can either be sliced thin or rolled (if made from paper thin cuts) . The 5 most popular cured meats to use are prosciutto, genoa salami, soppressata, calabrese, and hard salami.

Charcuterie meats should be small enough to go on a cracker, able to be sliced or rolled, and have been air dried and cured (preserved to last a long time). There aren’t many meats that fit this list of criteria. Here are the 5 that I recommend. For a complete guide for the best cheeses to use on a charcuterie board, check out my article, The Best Types of Cheese for a Charcuterie Board: A Complete Guide.

Prosciutto

What it is: Prosciutto is the Italian word for “ham”. It is the only meat on this list that is not a salami. Although it is made from pork like salami, prosciutto is not ground up and stuffed into casings like sausage. It is a cut of meat from the pig or wild boar’s hind leg or thigh. It is left in its originally cut form (it looks like a big piece of ham).

Sometimes Prosciutto will be made from other types of meat like lamb meat. If it is not made from pork, the name will reflect what animal it came from. For example, prosciutto cotto d’agnello is prosciutto made from lamb.

There are two types of prosciutto: crudo and crotto. Prosciutto crudo is uncooked. This is the form available in the United States. The other form is prosciutto crotto with means its cooked. This type is eaten in other parts of the world.

How it’s prepared: Prosciutto is salted to draw out the moisture and prevent bacteria growth then pressed to remove the blood. It dries for 9 months up to 2 years.

It’s characteristics: Prosciutto is bright red (or pink) in color. It has a soft, moist texture and a sweet flavor.

How to serve: Prosciutto is sliced paper thin (thinner than traditional deli meat). Although it’s cured raw, you do not need to cook it to eat it. It’s meant to be eaten in its raw preserved state. It needs to be pre-sliced by a butcher before you plate it. Do not leave for guests to cut.

How to plate: To plate prosciutto on a charcuterie board, either roll, scrunch, pile or fold and clump together with additional pieces, in a pile.

How it’s stored: Prosciutto can be stored up to 6 months in a cool dry place as long as it has been unopened. Once it is cut into, it will last in the refrigerator for a few days.

How much it costs: Prosciutto ranges in price from $13 – $30/lb depending on the quality of the meat. The good news is, because each piece is sliced so thin, you can get about 30 slices out of 1 pound.

Where to buy: You can buy prosciutto at the deli counters of grocery stores. If you want the higher, more expensive cuts, then you need to go to a butcher or charcuterie shop.

Genoa Salami

What it is: Genoa salami gets its name from it’s believed origin, the Genoa area of Italy. It is made from mostly pork, but can have some veal or beef in it. It is made from the parts of the animal with a higher fat content.

How it’s prepared: Genoa salami is made by combining pork meat, fat and red wine. Black and white peppercorn and other spices may be added. It’s ground up raw, mixed together with the other ingredients and stuffed into a casing to dry and age.

It’s characteristics: Genoa salami is more muted in color than its cousin salamis (pepperoni and soppressata). It is larger in size than pepperoni as well. It is softer and greasier than most salamis because of the higher fat content. Genoa salami has a tangy or funky, bright acidic flavor. Do not freeze it or it will change in texture and flavor.

How to serve: Genoa salami can be sliced different thicknesses. It depends on preference. You don’t want it cut so thick that it overwhelms the other foods that you eat it with. It is a common salami and is sold pre-cut and prepacked as a convenient option. You can also have it sliced at the deli counter. I would not recommend slicing it at home because it is hard to get an even cut with each piece.

Like the other cured meats, genoa salami is meant to be eaten in it’s raw preserved state.

How to plate: To plate genoa salami on a charcuterie board, stack or fold multiple slices on top of eachother, or fan them out. If the slices are thick enough, you could stand them on their side in a stack.

How it’s stored: Genoa will get firmer as it ages. It also needs ventilation. It should be stored in a cool ventilated area, preferably the refrigerator. It can last indefinitely if refrigerated. Or up to 6 weeks if left in a pantry, hung up if possible. Once the package is opened, it must be refrigerated and will last a couple of weeks.

How much it costs: Genoa salami starts at around $1/ounce, or $16/lb and goes up from there, depending on the quantity and quality of the salami.

Where to buy: You can buy genoa salami at most deli counters of grocery stores. Most stores sell pre-cut, prepacked genoa salami for convenience. If you want the higher, more expensive cuts, then you need to go to a butcher or charcuterie shop.

Soppressata

What it is: Soppressata is a form of Italian salami that is primarily pork. The term soppressata means “pressed down”.There are two types: Soppressata di calabria and soppressata de Toscana. Each type is made in a different region of Italy.

How it’s prepared: Soppressata di calabria is the ferrari of cold cuts. It is the only one of its kind with a PDO (Protected Designation of Origin) which basically means, it has very strict regulations about where the pig is from, what part of the pig meat is used and how and where it’s processed. They must use all natural ingredients like salt pepper and red pepper to season it. This form (di calabria) is cured in its raw form.

Soppressata de Toscana uses everything but the kitchen sink. This version of salami is cooked before its ground up and cured. The head, tongue, belly and stomach of the animal are boiled for a few hours. When its done, the cooked meat and skin are removed, ground up with spices and stuffed in casings to cure.

It’s characteristics: Soppressata salami is more coarsely ground than other salami. It has a firm, slightly chewy texture. It can resemble the flavor of pepperoni. It is dark red in color with large chunks of fat disbursed through out.

How to serve: Soppressata is served in round slices. You don’t want it cut so thick that it overwhelms the other flavors on the board. You can slice it yourself or have it sliced by a butcher.

Like the other cured meats, soppressata meant to be eaten in its raw cured state on charcuterie.

How to plate: To plate soppressata on a charcuterie board, cut salami in slices and stack, layer, or fan out on the board.

How it’s stored: Soppressata is best stored in the refrigerator. The longer it’s stored, the drier and firmer it will become .

How much it costs: Soppressata starts at around $1/ounce, or $16/lb and goes up from there, depending on the quantity and quality of the salami.

Where to buy: Soppressata less common and harder to find in regular grocery stores. They may only carry one variety. If you want the fancier, more expensive cuts, then you want to go to a butcher or charcuterie shop.

Calabrese

What it is: Calabrese is an Italian salami from southern Italy. It is made primarily from pork. The name Calabrese comes from the region it is from, Calabria, Italy. There are two types: dolce and picante.

Calabrese (dolce) is a mild salami seasoned with salt, pepper and wine.

Calabrese (picante) is a hot salami seasoned with red pepper flakes or hot calabrian paprika.

How it’s prepared: Calabrese salami is shaped in two ways. It is either pressed flat during curing (which gives it a firm texture), or left in the traditional round shape. It has fewer ingredients than other salami, sticking mainly to salt, peppers and wine. Its coursely ground using a mix of 75% pork to 25% fat.

It’s characteristics: Calabrese is darker than other salami. It is a course ground salami, so visually, it has larger chunks of fat than other varieties. Depending on the type of Calabrese you choose, it can be slightly tart because of the wine or spicy and hot from the red peppers.

How to serve: Calabrese is served in round slices. You don’t want it cut so thick that it overwhelms the other flavors on the board. You can slice it yourself or have it sliced by a butcher.

Like the other cured meats, it’s meant to be eaten it’s raw cured state.

How to plate: To plate calabrese on a charcuterie board, cut salami in slices and stack, layer, or fan out on the board.

How it’s stored: Calabrese salami is stored like other salami. Keep in a cool, well ventilated area. Not too dry or your salami will dry out.

How much it costs: Calabrese starts at around $1.5/ounce, or $20/lb and goes up from there, depending on the quantity and quality of the salami.

Where to buy: Calabrese is harder to find in regular grocery stores. They may only have one variety. If you want the better quality, more expensive cuts, then you want to go to a butcher or charcuterie shop.

Hard Salami

What it is: Hard salami is your basic salami. It can be all pork, all beef or a pork/beef blend.

How it’s prepared: Hard salami is finely ground, seasoned with garlic and other seasonings, stuffed in casings and then hung to dry. After it is done drying out it is smoked.

It’s characteristics: Hard salami is named so because of its texture. It is a harder, drier, firmer salami. It has a mild, smoky flavor.

How to serve: Hard salami is served the same as calabrese and soppressata – in round slices. It is the most common salami and can be found packaged and pre-sliced in most grocery stores.

Like the other cured meats, it’s meant to be eaten in it’s raw cured state.

How to plate: To plate hard salami on a charcuterie board, cut salami in slices and stack, layer, or fan out on the board.

How it’s stored: Hard salami is stored like other salami. Keep in a cool well ventilated area. Not too dry or your salami will dry out further.

How much it costs: Hard salami starts at less than $1/ounce, or about $10/lb and goes up from there, depending on the quantity and quality of the salami.

Where to buy: Hard salami can be bought in any grocery store. The higher quality meats are sold in specialty and charcuterie shops.

Alternative meats

If you fancy another type of meat for your board, you can try pepperoni (hot, greasy salami), bresaola (aged beef that is served like proscuitto) or culatello (cured with salt only – similar to proscuitto).

Mix and match to see what works for you.