Italian Charcuterie Board Guide
A good charcuterie board looks right before you even taste it
The slices sit in order but never lined up too neatly, a wedge of cheese in one corner, a few olives closing the other. It is not complicated, but it is not random either.
This guide comes from a hundred years of working with Tuscan cured meats and answers the questions that matter most: which cured meats to choose, how much to serve, how to arrange them, and how to build a board where every product has its place.
What goes into an Italian charcuterie board
An Italian charcuterie board is not a random selection of cured meats. It is a balance between meat, bread, cheese and a few accompaniments that reflects a specific place, without crowding the board.
The foundation is always the cured meat itself: an aged ham (Prosciutto Toscano PDO), an aromatic salami (Finocchiona PGI), a bolder salami (Salame Toscano), and, where it fits, one distinctive speciality such as truffle or wild boar.
Cheese, bread, olives and a small amount of honey or fruit preserve complete the board without taking attention away from the meat.
The dry cure of Prosciutto Toscano PDO, together with the fennel in Finocchiona PGI and the pepper-forward profile of Tuscan salami, gives the board a recognisable identity without relying on elaborate accompaniments.
How to build a
charcuterie board
If you’re wondering how to make a charcuterie board, the process starts long before arranging the slices. Choosing the right cured meats comes first.
Choose three to five cured meats.
One aged ham, one aromatic salami, one bolder cut, and, if you want, one speciality. Fewer than three feels incomplete. More than five makes the flavours compete instead of complementing one another.
Set a tasting order.
Begin with the mildest cured meat, continue with the most aromatic and finish with the boldest. A good board becomes a tasting journey rather than a collection of unrelated products.
Slice each cured meat differently.
Aged ham is sliced thin but never paper-thin. A soft salami like Finocchiona is easier to appreciate hand-cut into slightly thicker pieces. A firmer salami is cut on an angle, not too thick, not too thin. The same thickness on every meat flattens the differences between them.
Build the board from largest to smallest.
Place cheeses first. Arrange the ham around them. Add salami in small overlapping groups. Fill the remaining spaces with bread, olives and small accompaniments. Leave a little space: an overcrowded board is harder to serve than one that breathes.
Add accompaniments last.
Bread, cheese, olives and preserves should support the cured meats rather than compete with them. If the first thing guests notice is the jam or the garnish, the balance is probably wrong.
Five mistakes that ruin
an Italian charcuterie board
Serving too many different cured meats on one board.
Serving meat directly from the refrigerator.
Cutting every salami to the same thickness.
Letting cheese or preserves dominate the presentation.
Filling every space instead of leaving room to serve comfortably.
How much cured meat per person
Occasion
Cured meat per person
Aperitivo, with other snacks
1.5-2 oz (40-60 g)
Starter before dinner
2.5-3.5 oz (70-100 g)
Board as the main course
5-7 oz (150-200 g)
Buffet, alongside other dishes
2-3 oz (60-80 g)
When the board becomes the meal itself, increase the portions rather than the number of different products.
A practical rule is to serve around 1.5–2 oz (40–60 g) of cheese per person alongside the cured meats, together with enough bread for every serving.
Choosing the right charcuterie board ingredients
From the Viani range, these are the cured meats that work best on a board, each with its own role.
Prosciutto Toscano PDO
the foundation. Aged 14 to 16 months, it is the most versatile cut for a board: mild, spiced, sliced not too thin.
Finocchiona PGI
The signature. Fennel makes it unmistakable and sets it apart from any other salami on the board.
Salame Toscano
The character. Coarse-cut, with cubed lardo and whole peppercorns, it gives the board its boldest note.
Truffle specialties
The distinctive touch. A truffle salami or ham changes the register of the whole board.
But there is more than just cured meats on the board
Try them together with:
Cheese
An aged sheep’s cheese (Pecorino-style) works well in two ages, a younger one to refresh the palate between bites, and a more aged one to stand up to Finocchiona and Salame Toscano.
Bread
Something plain and unsalted lets the cured meat lead; olive oil flatbread pairs well with the ham, a country-style loaf with the Finocchiona. Sweet or heavily leavened breads shift the balance and are best avoided.
Vegetables preserved in oil and jams
Fig jam, fruit mostarda, chestnut honey, or more. Every cured meat has its perfect accompaniment.
Olives
Better to use green ones (such as Nocellara or Taggiasca), a few, in a corner. Black olives in brine have a more opaque texture and should be used sparingly.
Wine
The Tuscan cured meats platter pairs well with Tuscan wines, as is traditional.
- Young, easy-drinking reds (a Chianti or a Sangiovese) are the most natural match for Finocchiona and Salame Toscano; their freshness keeps pace with the meat without covering it.
- Fuller reds (a Chianti Classico Riserva or a Vino Nobile di Montepulciano) suit boards with longer-aged ham and more mature cheese.
- For truffle specialities, a softer, rounder red works best, one that can carry the aroma without overpowering it.
- White wines White wines are rare on the Tuscan platter, but a Vernaccia di San Gimignano can accompany very sweet raw meats or light summer platters. Highly aromatic whites should be avoided, as they clash with the cured meats’ seasoning.
Charcuterie board ideas
The quantities may vary, and the occasion may differ, but the principle remains the same: a few carefully selected cured meats, served in the right order.
Aperitivo board
Three cured meats served in smaller portions with young cheese, olives and olive oil flatbread.
Dinner board
Four cured meats, two cheeses of different ages, rustic bread and a small fruit preserve served after the tasting rather than before it.
Buffet board
Five cured meats, three cheeses, two breads and accompaniments arranged across a larger board to encourage guests to move naturally from milder to bolder flavours.
FAQ about Italian charcuterie board
How many types of cured meat should go on a charcuterie board?
Three to five. Fewer than three feels thin; more than five turns into noise and the flavours start to blur. A balanced board usually includes one aged ham, one aromatic salami, one bolder salami, and, optionally, one speciality.
How should I arrange the meat on the board?
Alternate colours and textures rather than grouping similar cured meats. Let the slices overlap slightly, and leave room for cheese and accompaniments. A well-organised board is easier to serve and shows off each product better.
How do you slice salami for a charcuterie board?
Salame Toscano is best hand-cut on an angle, around 5 mm thick. Prosciutto Toscano PDO is sliced thin but never paper-thin. Finocchiona PGI is cut a little thicker, always by hand, to appreciate its soft texture. Avoid using the same thickness for every cured meat.
What cheese pairs well with an Italian charcuterie board?
An aged sheep’s cheese is the standard choice, ideally in two ages, one young and one more mature. Softer, fresh cheeses also work well as a lighter contrast.
What bread should I serve with the board?
A plain, unsalted bread lets the cured meat lead. Olive oil flatbread or a country-style loaf both work well. Sweet or heavily leavened breads are best avoided; they shift the balance away from the meat.
What wine goes with a Tuscan charcuterie board?
Young, easy-drinking reds suit lighter boards, while fuller, more structured reds suit boards built around longer-aged ham and mature cheese.
If you would rather start from a ready-to-serve option
Viani sliced cured meats for your platter are available in large-scale retail outlets, both in the refrigerated section and in the pre-packaged cured meats section, depending on the assortment and the store.