The perfect Italian charcuterie board — how to compose it and what to choose
Italian charcuterie board with Salame Milano, Mortadella with pistachios, Finocchiona, Spianata Calabra and 'Nduja, accompanied by fresh figs, grapes, toasted walnuts, cherry tomatoes and grissini on a rustic wooden board.
The art of the Italian charcuterie board The charcuterie board is one of the most beloved rituals of the Italian table: simple to prepare and impossible to get wrong when you choose quality products. It is not just a starter, but a journey through the regions of Italy: every slice tells a story of territory, tradition and craftsmanship. The golden rule is just one: quality above all. With excellent artisan cured meats, the board almost assembles itself.
The stars: the cured meats that must be there
Salame Milano — the timeless classic Salame Milano is one of the most famous salami in Italy: finely ground, dense texture, delicate and slightly spiced flavour. It is the ideal starting point for any board: it pleases everyone and pairs easily. On Gustarivo you'll find artisan versions such as Salame Milano San Rocco and Salame Milano Il Becher, each with its own character. Sliced thin, almost transparent, it is the perfect base.
Salame Felino — the king of Emilian salami Salame Felino takes its name from the village of Felino in the province of Parma. Made from selected pork with a medium grind, it stands out for its sweet, delicate and slightly peppery flavour. The texture is soft and compact. Salame Felino Aurora is one of the most appreciated versions: artisan production, slow ageing, authentic flavour. Sliced thicker, it is a salami for tasting.
Finocchiona — the Tuscan fennel salami Finocchiona is the iconic salami of Tuscany. Wild fennel seeds give it a fresh, herbaceous and unmistakable aroma. The texture is soft in younger versions, more compact in aged ones. Salame Finocchiona Fiorucci is a balanced and aromatic version, perfect for bringing Tuscany to the board. It pairs magnificently with Tuscan pecorino and unsalted bread.
Spianata Calabra — the spicy touch of the South Spianata Calabra is the spicy salami typical of Calabria, recognisable by its flat shape and the intense red colour of Calabrian chilli. The flavour is bold, spicy, with notes of aged meat and spices. It is the ideal contrast element on a board: it awakens the palate and prepares it for the cheese tasting.
Mortadella — the queen of Bologna Artisan Mortadella is worlds apart from industrial products: very fine texture, white fat cubes, whole pistachios, delicate spice aroma. On Gustarivo you'll find an excellent selection: from Mortadella con Pistacchio Negroni to Mortadella Veroni 1925. Sliced thick (3–4 mm) and served at room temperature, it reveals all its complexity.
'Nduja — the spreadable Calabrian salami 'Nduja Calabrese Fiorucci is the surprise element of the board: soft, spreadable, intensely spicy. Serve it in a small bowl with a teaspoon, or already spread on toasted crostini. It pairs well with fresh cheeses or with a drizzle of honey to balance the heat.
How to compose the perfect board The rule of 5 elements: a balanced board includes at least 3–5 different cured meats, chosen for contrast of flavour and texture — a delicate salami, an aged one, a spicy one, a soft cured meat like mortadella and a surprise element like 'Nduja. Quantities: for a starter, allow 80–100 g of cured meats per person; for a board as a main course, 150–200 g. Slice the cured meats at the last moment, or buy them pre-sliced and keep them in the fridge until 30 minutes before serving. Temperature: cured meats must be served at room temperature — take them out of the fridge at least 20–30 minutes before serving.
The right accompaniments Bread: Grissini torinesi, toasted rustic bread, Ligurian focaccia, Pane di Altamura. Fresh fruit: figs, grapes, melon — the sweetness balances the savouriness of the cured meats. Dried fruit: walnuts, toasted almonds, hazelnuts — they add crunch and complexity. Pickles and giardiniera: gherkins, pearl onions, chillies — they cleanse the palate. Cheeses: an aged pecorino, Parmigiano in shavings, a creamy fresh cheese.
To drink The ideal wine for an Italian charcuterie board is a light, fruity red: Lambrusco di Sorbara, Barbera d'Asti, Dolcetto d'Alba or a young Chianti Classico. For white wine lovers: Vermentino di Sardegna or Verdicchio dei Castelli di Jesi.
Discover our selection of Italian artisan cured meats and compose the perfect board.
