The Oakville Classic Charcuterie Board

No matter what kind of board we are making, we always aim for bounty and variety. For our charcuterie board, we like to use a mix of salamis, cured hams, and spreadable meats like ’nduja, pâté, or rillettes. But meats need accompaniments, so we surround them with dried and fresh fruits, nuts, and mustard and/or chutney. We also always include a bowl of olives, and our favorites come from Bayview Pasta. Make sure to include a variety of crackers, crostini, or baguette slices, too.