How to Build Your Own Charcuterie Board

The ultimate charcuterie spread is a carefully curated masterpiece of morsels from a range of artisan producers and retailers. Here’s how to build your board with the finest products Calgary has to offer.

Charcuterie board from The Cookbook Co. Cooks, serving ware from Britannia Kitchen & Home. Photograph by Jared Sych, food styling by Sylvia Kong.

Charcuterie board ingredients, clockwise from top left:

Roasted beet hummus by Mother MayiBake,

Prosciutto by Valbella Gourmet Foods,

Château de Bourgogne Brie from Peasant Cheese,

Marcona almonds from Going Nuts,

Gingersnap apple spread by Worthy Jams,

Bourbon hot honey by Peace River Honey,

House-smoked Cerignola olives by Empire Provisions,

Pistachio, apricot, cherry paté and smoked duck breast by Pioneer Butchery,

Shopshire blue from Our Daily Brett,

Smoked bison pepperoni by Urban Butcher,

Cranberry honey mustard by Brassica,

Assorted salamis by Salt Craft Meat Co.,

Sourdough baguette by Sidewalk Citizen,

Shanklish by Chinook Cheese,

Salt Spring Island Cheese garlic chèvre from Springbank Cheese Co.,

Double-smoked lachsschinken from Edelweiss Imports,

Borettane onions in balsamic from Lina’s Italian Market,

Moltinero black truffle pecorino from The Italian Centre,

Nanuk maple-smoked sockeye nuggets from North Sea Fish Market (Willow Park),

Pickles by Grumans Catering & Delicatessen,

Klondyk medium Swiss by Sylvan Star,

Assorted pretzels by Twigz Pretzels,

Gluten-free crackers by Grassland Gluten Free Baking, @grasslandglutenfreebaking

Charcuterie board by Ferrous and Fibre,

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