IngredientsMeat12 Best Charcuterie and Cured Meats for Your Board

12 Best Charcuterie and Cured Meats for Your Board

When you take your first glance at the beautiful assortment of cured meats, pâtés, and accoutrements, it’s easy to be whisked away to a bustling Parisian bistro or a sun-drenched picnic in Provence. The charcuterie board is not just a mere appetizer; it’s an embodiment of French culinary custom, a symbol of conviviality, and a gateway to a world of nuanced flavors and textures.

For centuries, the art of charcuterie has been nurtured and perfected by French artisans, and it stands as one of France’s most beloved gastronomic treasures. The careful selection of meats, the meticulous preparation, and the thoughtful arrangement on the board create an experience that transcends the ordinary.

But the question remains: What makes a selection of charcuterie truly exceptional? As you embark on your culinary journey, you’ll discover the exquisite craftsmanship behind each slice of saucisson, the delicate balance of flavors in a terrine, and the rich history that brings it all together on one stunning platter.

Whether you’re a seasoned Francophile or a curious novice, join me as we explore the best charcuterie meats and cured meats that will not only tantalize your taste buds but also inspire you to elevate your next gathering or dinner party to an unforgettable French culinary affair. Prepare to be enchanted, mes chéries!

The Art of French Charcuterie

The art of traditional French charcuterie is steeped in tradition, skill, and a profound respect for quality ingredients. The practice dates back to the Roman times and has been honed to perfection over centuries. It involves curing, smoking, and preserving meats, particularly pork, in a way that enhances flavors and textures.

Sausages, hams, terrines, and pâtés are some of the stars of charcuterie, each offering a unique taste experience. The charm of French charcuterie lies in its ability to present simplicity with elegance, turning the humble meat into a culinary masterpiece.

What goes on a French charcuterie board?

A French charcuterie board is not just about meat; it’s a harmonious blend of flavors, textures, and visual appeal. The cured meats may include saucisson sec, jambon de Bayonne, boudin blanc, and rillettes.

Accompaniments often comprise various cheeses, crusty bread, fresh and dried fruits, nuts, and tangy cornichons or pickles. Mustards, chutneys, or honey can add an extra layer of complexity.

The arrangement is an essential part of the experience, with each component thoughtfully placed to create a feast for the eyes as well as the palate.

The balance between salty, sweet, rich, and acidic elements creates a sensory journey that makes each bite delightful and intriguing.

How to make a French charcuterie?

Creating a French charcuterie board at home is an exciting and rewarding endeavor that welcomes creativity and personal touch.

Start with selecting quality cured meats from a trusted source. Look for a variety of textures and flavors, such as a robust saucisson, delicate prosciutto, and flavorful pâté.

Pair these with complementary cheeses like Brie, Comté, or Roquefort. Add freshness with grapes or figs and crunch with almonds or walnuts. Include crusty baguettes or crisp crackers for a satisfying contrast.

Garnish your charcuterie board with fresh herbs or edible flowers for a visually stunning presentation.

Finally, remember that a charcuterie board is meant to be shared, so gather around with loved ones, and savor the intricate flavors of France in your very own kitchen. The joy of a French charcuterie board lies in the exploration, so don’t be afraid to experiment and make it your own. Bon appétit!

Best French Cured Meats

Here are some French charcuterie meat ideas for your board:

Jambon de Bayonne

Jambon de Bayonne, or Bayonne ham, is a cured ham that hails from the Basque region of France. It’s celebrated for its mild, delicate flavor and beautiful ruby-red color. The ham is dry-cured with a careful blend of salt, local spices, and sometimes red wine, then aged for at least seven months. Sliced thinly, it has a melt-in-your-mouth texture that adds a touch of elegance to any charcuterie board. Jambon de Bayonne is sometimes referred to as the French equivalent to prosciutto from Italy!

Saucisson sec

Saucisson sec is a French classic that can be found on almost any charcuterie board. This dry-cured sausage is made with select cuts of pork, seasoned with garlic and other spices, and then aged to perfection. Its firm texture and robust, savory flavor make it an essential part of the charcuterie experience.

Rosette de Lyon

Rosette de Lyon is a type of saucisson sec that originates from the Lyon region. It’s known for its delicate balance of flavors, typically involving garlic, red wine, and sometimes pistachios. The sausage is usually a bit larger and thicker than other saucisson and has a deep, satisfying taste that pairs wonderfully with a variety of accompaniments.

Duck Rillettes

Duck rillettes are a rich and flavorful treat. Slow-cooked in its own fat until tender, the duck meat is then shredded and seasoned with herbs and spices. The result is a spreadable delicacy that adds a touch of luxury to a charcuterie platter. It’s a rustic dish that showcases the traditional French technique of preserving meat.

Duck Confit meat

Duck confit meat is prepared by slow-cooking duck in its own rendered fat with herbs and garlic. The slow cooking process yields an incredibly tender and flavorful meat that is a unique and delicious addition to a charcuterie board. It can be shredded and served as is, or even used as a base for other charcuterie delights.

Pork Rillettes

Similar to duck rillettes, pork rillettes are made by slow-cooking pork in its own fat and seasonings until it’s tender enough to shred. The result is a rich, spreadable meat that’s perfect on a slice of crusty bread. Pork rillettes are a staple in French charcuterie, offering a satisfying and hearty flavor.

Pâté de Campagne

Pâté de campagne, or country pâté, is a mixture of coarsely ground pork and pork liver, often combined with other meats, herbs, and spices. It’s a rustic dish that embodies the spirit of traditional French countryside cooking. Served in a slice, it adds both texture and depth to a charcuterie selection.

Saucisson a l’ail

Saucisson a l’ail, or garlic sausage, is known for its prominent garlic flavor. It’s a smoked or cooked sausage that adds a unique flavor profile to the charcuterie board. Often enjoyed in thin slices, it complements the other meats with its bold and aromatic taste.

Jambon Persillé

Jambon persillé, or parsleyed ham, is a dish made from chunks of ham suspended in a savory, parsley-flecked aspic. It’s a visually striking addition to a charcuterie board and offers a delightful contrast in both flavor and texture. The freshness of the parsley combined with the savory ham creates a harmonious blend.


Coppa is a dry-cured pork shoulder or neck that’s seasoned with various spices before being aged. Though it has Italian origins, it’s widely appreciated in French charcuterie. It has a rich, meaty flavor and a soft, almost velvety texture, making it a delightful addition to the selection.


Terrine is a French classic, often made from coarsely chopped meats, vegetables, and herbs that are cooked together and then pressed into a loaf-shaped mold. It can vary greatly in flavor and ingredients but always adds a touch of sophistication and variety to a charcuterie board. Whether made with wild game, poultry, or even seafood, a terrine is a showcase of culinary craftsmanship.


Boudin is a unique and diverse category within the world of French charcuterie. Often referred to as a type of sausage, boudin can vary widely depending on the region and ingredients. Boudin Blanc, commonly made with pork and a mixture of milk and breadcrumbs, offers a soft, delicate flavor. On the other hand, Boudin Noir includes blood in its preparation, giving it a rich and distinct taste. Both variations are typically seasoned with an array of spices and herbs, and they can be grilled, poached, or pan-fried. Boudin’s contrasting textures and flavors make it an adventurous and rewarding addition to any charcuterie board, reflecting the depth and diversity of French culinary tradition.

With these curated selections, a charcuterie board transforms into a tour of French culinary tradition, offering a delectable journey through flavors, textures, and regional specialties. It’s a delightful exploration that can turn any gathering into a gastronomic celebration.

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