Charcuterie

Generally speaking there aren’t really any “rules” for making a charcuterie board, if you are already familiar with cured meats and cheeses we recommend starting with what you enjoy and adding on from there. You can also use pictures found online as inspiration for your board layout, and don’t sweat what kind of board to use, a cutting board of the appropriate size will do nicely, or a large cheese board as well, and if you’ve ever ordered one of Mercato’s Charcuterie Boards then you already have a beautiful branded board ready to go!

We’ve selected some common items below that work great in any combination, and are readily available in our store to give you a head start on your charcuterie board journey! As always our helpful staff in the deli are also available for any questions you may have and can assist you in selecting items that will work. Just remember to keep things casual, have fun, and don’t be afraid to experiment!

• Cured meats
  • Salami, Prosciutto, Chorizo, Pepperoni, Mortadella, ‘Nduja, Speck, Coppa, Pancetta, Lardo, Bresaola.
• Hard and soft cheese
  • Mozzarella, Cheddar, Emmental, Gouda, Brie, Havarti, Provolone, Blue Cheese.
• Nuts

• • Salted or caramelized pecans or walnuts, pistachios, hazelnuts, cashews, macadamia nuts, almonds or peanuts etc.
• Fruits 
  • Strawberries, blueberries, grapes, blackberries, dates, prune, dried apricots or peaches.
• Olives
  • Kalamata, Castelvetrano, Liguria/Taggiasca, Cerignola.