At a minimum, include five types of charcuterie.

Serrano Bodega Ham: A Spanish delight, Serrano Bodega ham is traditionally dried and aged in Spanish cellars (bodegas). Made from the pork leg, it is salted and dried for several months, which gives it an intense flavor and a tender, melting texture.

Chorizo Cular: Originating from Spain, Chorizo Cular is a dry sausage made from minced pork meat seasoned with paprika, garlic, and other spices. It is then stuffed into natural casings and slowly dried, giving it a robust, slightly spicy taste and a firm texture.

Salsichon Cular: This Spanish charcuterie is similar to Chorizo but differs slightly in its composition and seasoning. It is also made from minced pork meat, seasoned, and then dried to achieve a firm texture and a rich, flavorful taste. Fuet Sausage: Originating from Catalonia in Spain, fuet sausage is a dry-cured sausage made from lean pork meat and fat, seasoned with salt, pepper, and sometimes other spices. It is then slowly dried to develop its subtle flavors and tender, slightly elastic texture.

Truffle Salami: This variety combines the intense aroma of truffle with the rich flavor of traditional salami.

Terrine Noir de Bigorre: This specialty from the South-West of France is a terrine made from the pork meat of the Black Bigorre breed, raised in the Pyrenean Piedmont and fed with whole grains and wild plants. This slow-growing black pork offers a unique marbled flavor.

Saucisson Noir de Bigorre: Also originating from the South-West of France, Saucisson Noir de Bigorre is made from the meat of the same breed, known for its tenderness and exceptional taste. The sausage is seasoned with spices and herbs, then slowly dried to achieve a firm texture and an intense, fragrant taste. Iberian grilled chorizos are a renowned Spanish specialty known for their characteristic aroma. Made by mixing minced pork with carefully selected spices such as paprika, garlic, and chili, they offer a burst of flavors and a vibrant red color that sets them apart.

Iberian grilled chorizos are a renowned Spanish specialty known for their characteristic aroma. Made by mixing minced pork with carefully selected spices such as paprika, garlic, and chili, they offer a burst of flavors and a vibrant red color that sets them apart.

Olivier Brosset's knife-cut sausage stands out for its artisanal preparation method. The pork is cut into pieces, mixed with spices and white wine, then rolled into a natural casing. This process gives it a rustic and authentic appearance, highlighting its rich and balanced flavors.

Troyes Andouillettes are a traditional delicacy of French gastronomy, originating from the city of Troyes in Champagne-Ardenne. Made from carefully selected pork offal, they embody the essence of regional cuisine, offering a tender texture and robust flavors that delight even the most discerning palates.

For a light appetizer or starter, plan for approximately 70g of charcuterie per person. If the board is intended to be a meal, increase the quantity to about 150 to 200g per person.

Don't forget to include a generous portion of bread (about 250g per person). Bread is essential: offer a varied selection so that it can harmoniously accompany all the products: country bread, wholemeal bread, sourdough bread, or even fruity options. Avoid toasted bread that quickly hardens and opt for fresh bread instead.

Consider grissini, garlic toast, crackers, focaccia, and more. Serve it with soft or semi-salted butter placed in a ramekin, or offer jam presented in small pots for a delicate sweet note.

Opt for a wooden or slate board for an elegant presentation. First, place the containers; they are the most imposing elements of your board and will help visually distribute and balance the other products. These containers will hold condiments such as gherkins, olives, and antipasti, and will serve as markers to arrange the other elements.

Incorporate the charcuterie: vary the presentations by offering ham in thin slices, Serrano ham in small rolls, or salami or chorizo arranged in a rosette.

Arrange the cheeses: start with cut hard cheeses and finish with cheeses cut into small cubes. Vary the sizes and shapes of cuts for an aesthetically pleasing presentation.

Add bread: No appetizer is complete without bread or crackers. Arrange them along the edges of the board for easy access.

Incorporate dried and fresh fruits: Fill in the empty spaces with fresh fruits cut into slices or quarters, and add dried fruits such as almonds, walnuts, cashews, or peanuts.

Fill the containers just before serving to maintain freshness. Provide toothpicks for easy tasting.