Charcuterie Party

There’s something undeniably chic (and surprisingly easy) about hosting a charcuterie party. You don’t need to cook, you just need to curate.

Pick Your Theme

Are you going for rustic wine night, modern cocktail hour, or Sunday brunch spread? Your theme will guide your color palette, ingredient choices, and serving pieces. For example, a brunch board might feature smoked salmon, mini pastries, and fresh fruit on lighter wood tones, while a wine night begs for darker boards, cured meats, and bold cheeses.

Build the Board

A good rule of thumb, pick something from every category

Cheeses: 3–5 types — a mix of soft, hard, aged, and funky.

Meats: Prosciutto, salami, chorizo — aim for variety in flavor and texture.

Crunch: Crackers, crostini, or breadsticks.

Fresh: Grapes, berries, sliced pear or apple.

Pickled: Cornichons, olives, or marinated artichokes.

Sweet: Honey, fig jam, or dark chocolate shards.

Style it Right

Layer, stack and scatter. Start with bowls and anchor pieces, then fill in with meats and cheeses. Add pops of color with fruit and garnish with herbs for that effortless, but intentional look.

Drinks

Offer with pairings of drinks that meet every guest's taste. Red wine, white wine, beer or mimosas (depending on the board), and sparking water with citrus slices for a non-alcoholic choice.

Make it Memorable

Charcuterie Parties are social by design. Keep things in the vibe you’re going for with a great playlist and invite guests to mingle and graze.