Wine, Cheese and Charcuterie Guide

Charcuterie 101

Charcuterie Types

Charcuterie, like wine, is produced in a variety of styles. From whole-muscle cuts to pâtés, there's a charcuterie for every wine and everyone. The most exciting part of purchasing charcuterie is exploring what your local deli or charcuterier has to offer.

Enjoy these common types to get started!

Charcuterie - Salami


One of the more common encased meats, with a variety of styles differing in heat and spice. Pepperoni, or salami piccante, is among the most well known types of salami. While pork salami is the most popular, beef salamis are available.

Country of Origin: Italy

Jamón Serrano & Jamón Ibérico de Bellota

Jamón Ibérico de Bellota is one of the most expensive cured meats, as it is made from special black-hooved pigs. The hams are aged up to five years to develop their trademark sweet, nutty flavor. Jamón Serrano is a more affordable version made from white pigs and aged for less time.

Country of Origin: Spain

Charcuterie - Jamon Serrano
Charcuterie - Bresaola


An air-dried, salted beef that has been aged two or three months. A lean meat with a less gamy flavor.

Country of Origin: Spain

Charcuterie - Speck


A smoked cured meat that is similar in flavor and texture to bacon, with a milder flavor and firmer texture than prosciutto.

Country of Origin: Italy


A common type of charcuterie made from pork, prosciutto is silky and versatile, with a prominent umami, or savory, flavor.

Country of Origin: Italy

Charcuterie - Prosciutto
Charcuterie - Mortadella


A cooked sausage made from pork, similar to bologna, with nuts and spices added.

Country of Origin: Italy

Charcuterie - Sopressata


This sausage, with an uneven, rustic appearance, ranges in flavor from spicy to sweet, depending on the spices used.

Country of Origin: Italy


Also known as Coppa or Capocollo, this tender smoke sausage is produced from pork and features spices and herbs.

Country of Origin: Italy



Charcuterie - Capicola
Charcuterie - Chorizo


A sausage notable for the addition of Pimentón de la Vera, a smoked paprika that gives chorizo it's distinctive red color. The type of parprika will make it either spicy (picante) or sweet (dulce).

Country of Origin: Spain

Charcuterie - Saucisson Sec

Saucisson Sec

A French-style salami that is thick and rich, similar to pepperoni.

Country of Origin: France


Generally comprised of either ground pork, duck, or chicken liver mixed with spices, Pâtés may range from silky smooth to coarser country-style.

Country of Origin: France

Charcuterie - Pate
Charcuterie - Rillettes


Slow cooked meat, typically pork, rabbit, goose, duck or salmon, that is shredded to make a coarser spread. Best served cold.

Country of Origin: France

To Eat or Not To Eat?

"Both the mold (white/powdery coating) and the casing are safe to eat, but we always recommend removing the casing from the salami before serving."
- Boccalone SF

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