The cured meat board is one of those dishes that seem simple to prepare but that, to turn out really well, require attention. It is not a matter of putting together just any cured meat and just any cheese: there is a thought process behind the choice of ingredients, their proportions, and the order in which they are arranged.
In Tuscany, the board tradition is very old. Let’s see how to put together a board that respects local tradition, which cured meats to use, which pairings work best, and in what quantities.
A Tuscan board that works alternates at least three or four different types of cured meat, so as to offer a variety of flavors, textures, and intensities. The unwritten rule is: balanced contrasts. A delicate cured meat next to an intense one, a lean cured meat next to a fatty one, a classic cured meat next to a more distinctive one.
The cured meats not to forget
Prosciutto crudo is the starting point. A good aged prosciutto opens the board with its sweetness and softness. It is the most "gentle" cured meat, the one that cleanses the palate before the more decisive flavors.
Finocchiona cannot be left out. It is the Tuscan identity of the board: the aroma of fennel seeds is noticeable at the first bite and prepares the palate for the other cured meats. On a good Tuscan board, it is almost always present.
Tuscan salame completes the classic trio. Bold flavor, fine grind, visible cubes of fat. It is the counterpart to prosciutto: where prosciutto is delicate, salame is flavorful; where prosciutto is soft, salame is compact.
The cured meats that make the difference
Beyond the three classics, a board that stands out from the others includes at least one or two less obvious cured meats. Tuscan guanciale - different from the Lazio one used in cooking - adds an aromatic note of cloves and garlic that surprises those who do not know it. Aged pancetta, sliced thin, brings the taste of pepper and savory meat. Aged spalla, with its very pronounced flavor and coating of black pepper, is for those seeking intensity.
If you want a special touch, truffle salame is a cured meat worth having on the board - its aromatic notes of summer truffle completely change the tone of a bite, and remind us that the Tuscan territory also counts truffle among its excellences.
Cooked cured meats, often forgotten
A "real" Tuscan board is not made only of aged cured meats. Local tradition has some cooked cured meats that are often forgotten but add valuable variety: Tuscan mortadella (with or without pistachios), soprassata (a typical preparation with head and tongue, slow-cooked), pancetta cooked in lardo (a specialty of the Montagna Pistoiese). There is no need to include them all - one is enough to add a different texture and a different flavor to the board.
The recurring question: how much cured meat to put out for each guest. It depends on the role the board plays in the meal.
If the board is an appetizer
As an appetizer - that is, before a first and a second course - the correct quantity is between 60 and 80 grams of cured meat per person, considering the total of all the types present. A board for four people as an appetizer will therefore contain between 250 and 300 grams of cured meat in total, spread across three or four types.
If the board is the main meal
If instead the board is the main dish - an informal dinner, a long aperitif - the quantity rises to 100-150 grams of cured meat per person. A board for four people as a meal will therefore contain between 400 and 600 grams of cured meat in total, with more variety (four to five types) to provide a fuller tasting experience.
The variety rule
Better less of each cured meat but more variety, than many pieces of a single type. A rich board is one that offers at least three or four different experiences. Keep in mind that 15-20 grams per person of each individual cured meat are enough for everyone to taste it calmly.
The arrangement is not only aesthetic: it affects the order in which guests taste the cured meats and therefore the overall experience.
The most common rule is to arrange the cured meats from the most delicate to the most intense, moving clockwise or from one side to the other. Start with prosciutto crudo (the sweetest), move on to finocchiona (aromatic but delicate), then Tuscan salame (more flavorful), then the more intense cured meats (guanciale, spalla, truffle salame). Those tasting in order naturally build a crescendo of flavors.
The slices should be cut at the last minute, as thin as possible for aged cured meats, a bit thicker for cooked ones (otherwise they crumble). Place each cured meat on one side of the board, with a little space between them, so that the flavors do not visually mix and guests can choose.
The bread
Tuscan bread - the classic unsalted one - is designed specifically to accompany cured meats. Its neutrality cleanses the palate and does not overpower the flavors. If you cannot find it, plain rustic bread is fine. Avoid bread with olives, seeds, or added grains: they add flavors that overlap with the cured meat. An alternative: simple olive schiacciata, or plain Tuscan crostini.
The cheeses
Cheeses enrich the board but should not dominate it. Better one or two different cheeses than four or five. The best companions for Tuscan cured meats are local pecorinos: fresh Tuscan pecorino to go with the more delicate cured meats (finocchiona, prosciutto), aged or pit-aged pecorino for the more intense ones (salame, guanciale). A piece of cow's caciotta can also work if you want something more delicate.
Pickled vegetables and condiments
Vegetables in oil or vinegar bring acidity and freshness, essential for balancing the fat in cured meats. The classics: borettane onions, mixed pickles, artichoke hearts, giardiniera. They should be served in small separate containers, not directly on the board - this way everyone can take as much as they want without the flavors contaminating each other.
A good honey - preferably chestnut or strawberry tree honey, typical of Tuscany - is a surprising accompaniment for the more aged cured meats and for pecorino.
The wine
The most natural wine pairing is a medium-bodied Tuscan red: Chianti Classico, Morellino di Scansano, Rosso di Montalcino. Wines with enough structure to stand up to aged cured meats but not so tannic as to cover them. If there are many cooked cured meats on the board, a softer red - such as a young Sangiovese - works even better.
For those who prefer white, an aged Vernaccia di San Gimignano or a Vermentino from the Tuscan coast can be surprising: the acidity of the white cuts through the fat and enhances the aromas of the cured meats.
How many different cured meats should I include?
At least three, at most five or six. Fewer than three is too sparse, more than six becomes confusing and guests cannot distinguish the flavors. The ideal number is four.
Should the board be prepared in advance?
The slices should be cut at the last minute, or at most an hour before serving. Sliced cured meats left exposed to the air lose aroma and become less soft. You can prepare the board in advance with bread, cheese, and vegetables, and add the cured meats just before serving.
What wooden board should I use?
A light-wood board (beech, maple, olive) is the most traditional and aesthetically pleasing choice. Untreated wood is preferable: varnished or overly glossy wood gives an industrial look. Before use, the board should be cleaned with a damp cloth and dried well - never put in the dishwasher.
How long before eating should they be taken out of the fridge?
The cured meats should be left at room temperature for 15-20 minutes before serving. Cold dulls flavors and textures: a cured meat just out of the fridge is less good than one that has had time to soften slightly. Do not overdo it, though: half an hour is already too much, especially in summer.
At our facility in Poggio a Caiano, in Tuscany, we produce the full range of cured meats typical of Tuscan tradition. Each cured meat is made with 100% Italian pork and by hand. Whether you want to create a classic board or try less obvious pairings, below the carousel you will find the products that can go into your ideal board.
