How to Build the Perfect British Charcuterie Board

Building a charcuterie board is part art, part indulgence — a mix of rustic British craft and effortless entertaining. With our Signature Salami and Aged Picnic Ham as the stars, you can create a platter that’s abundant, balanced, and bursting with flavour. This guide shows you exactly how to bring together the perfect mix of cured meats, cheeses and accompaniments to impress your guests or elevate your weekend grazing.

Choose Your Charcuterie

Start with a variety of textures and flavours to keep your board exciting. We recommend:

Signature Salami – Our bestselling salami, expertly seasoned and slowly aged for a bold, balanced flavour with a peppery finish.
Aged Picnic Ham – Tender, smoky, and slightly sweet, this ham adds beautiful depth and pairs perfectly with fruit or soft cheese.
Chorizo – For a hit of spice and paprika warmth.
Air Dried Loin – Silky, marbled slices that melt in the mouth.

Tip: Allow 25-35g of cured meat per person if serving as a starter or snack.

Add the Cheeses

Choose three or four styles for variety and contrast:

A creamy soft cheese like Burrata, Brie, or Goat’s Cheese.
A firm, aged cheese such as Cheddar, Lincolnshire Poacher, or Manchego.
A bold blue like Stilton or Shropshire Blue for a savoury punch.

Arrange the cheeses at intervals around the board for visual balance.

The Accompaniments

Round out the flavours and textures with:

Fresh produce: clusters of grapes, sliced figs, or seasonal tomatoes.
Pickles & olives: briny elements that balance the richness of the meats.
Something sweet: a drizzle of honey or a spoonful of chutney.
Herbs: fresh basil or thyme sprigs to add colour and fragrance.

Don’t Forget the Crunch

Add texture with:

Artisan crackers or crisp bread. 
Sourdough slices brushed with olive oil.
Toasted nuts, for extra crunch and warmth.

Assemble Like a Pro

Start with your meats: Fold or layer slices to create height and movement.

Add the cheese: Place your cheeses evenly around the board.

Fill the gaps: Add bowls of chutney, olives, or honey.

Finish with colour: Tuck in grapes, herbs and edible flowers for a vibrant, abundant look.

Serve at room temperature to bring out the best in your cured meats and cheeses. Pair your board with a crisp white wine, sparkling rosé, or English cider.

A charcuterie board isn’t just a platter — it’s an experience. Celebrate the craft of British curing with our range of charcuterie and gather around great food, made with care.

Photo compliments of Charlie Wiskin of Charlie Loves to Bake