Perfect Match for Christmas

The secret to a show-stopping charcuterie board is synergy matching complementary flavors and textures. We’ve done the hard work for you and compiled eight absolutely essential cheese and meat duos that bring out the best in each other. From sweet and silky to sharp and savory, these pairings guarantee a balanced and elegant spread for your holiday gathering. Build your ultimate charcuterie experience at Charcuterie Suzanne in PAVI and PAMA.

Visit us at Charcuterie Suzanne in PAVI and PAMA to explore these perfect pairings and customize your holiday charcuterie board!

Manchego + Serrano Ham

A classic Spanish pairing. The sweet, fruity notes and nutty firmness of the Manchego cheese beautifully absorb the salty, savory flavor and subtle fat of the thinly sliced Serrano ham. This duo provides a satisfying contrast in texture.

Brie de Meaux + Prosciutto Crudo

A delicate, creamy pairing. The earthy, mushroomy notes of the soft Brie de Meaux and its rich creaminess are perfectly cut by the light saltiness and delicate, silky texture of the Italian Prosciutto Crudo.

Parmigiano Reggiano + Bresaola

A sophisticated, lean match. The intensely savory, crystalline saltiness of the aged Parmigiano Reggiano complements the subtle, lean, and tender sweetness of the air-dried beef Bresaola. Serve with a drizzle of balsamic glaze for extra holiday complexity.

Gorgonzola Dolce + Speck

Sweetness meets smoke. The sweet, buttery smoothness of the young Gorgonzola Dolce offers a counterpoint to the powerful, smoky, and cured flavor of the Speck (a juniper-rubbed, lightly smoked prosciutto from Italy).

Gouda (Aged) + Coppa

Nutty and spicy. The deeply caramelized, almost butterscotch flavor and crunchy texture of an Aged Gouda stand up brilliantly to the savory, slightly peppery, and rich fattiness of the cured pork neck, Coppa.

Comté + Rosette de Lyon

French rustic elegance. The deeply complex, hazelnut-and-brown-butter flavor of Comté is the ideal companion for the coarse, slightly garlicky, and dense texture of the traditional Rosette de Lyon salami.

Taleggio + Mortadella with Pistachios

Soft and aromatic. The rich, pungent, and buttery flavor of the soft-rind Taleggio needs a meat with presence. Mortadella, with its aromatic spice and crunchy pistachio inclusions, provides a wonderful contrast in flavor and texture.

Goat Cheese (Chèvre) + Chorizo

Tangy and smoky heat. The sharp, bright, and tangy flavor of Chèvre cuts through the intense paprika spice, oiliness, and smokiness of the cured Spanish Chorizo. This pairing offers a lively and festive kick.