Best-Selling Meats

Prosciutto, Salami, and Dry-Cured Meats

Prosciutto is sliced thin enough to drape, soft and almost translucent, the fat and lean settling together so it doesn’t need anything added to it, while salami cuts into even rounds, the structure staying intact with each slice.

Other dry-cured meats, often used as charcuterie meats, follow the same direction, moisture reduced, flavor concentrated, the texture stable enough to sit on a board without shifting once placed.

How These Meats Are Served

Prosciutto folds easily and lays flat without tearing, while salami and firmer cured meats cut into defined pieces that hold together cleanly, making them easy to portion and arrange.

They are served sliced and ready to eat, whether on a board, alongside bread, or as part of a simple meal.

What to Serve with Them

These meats are usually the starting point, with the rest built around contrast in texture and weight.

Add Crackers & Crisps for structure, bring in balance with Soft Cheese, or build out a full spread with Cheese Assortments, and explore more options within Charcuterie or Dried & Cured Meats.

Where These Meats Fit

These meats anchor a board, adding both texture and flavor without needing to be balanced out.

They also carry easily into simple meals, served alongside bread, folded into sandwiches, or used to finish dishes where a small amount adds depth without changing the structure of the plate.

Using Them Beyond the Board

They move easily from a board into everyday use, whether added to a sandwich, served alongside simple dishes, or used in small amounts to add depth.

Why These Meats Keep Showing Up

They slice cleanly, carry flavor without needing to be balanced, and hold their texture once served, which makes them easy to return to when putting together a board or a quick meal.

Storing Cured Meats

Once opened, cured meats should be kept refrigerated and wrapped so they don’t dry out, keeping slices covered and protected from air exposure so the surface doesn’t harden too quickly.