It is expensive to go blind in on buying artisanal charcuterie without knowing how to optimize for what you want. Kinda like California cheese. Good, but... $30/lb for cheddar?
I have eaten at restaurants that have "charcuterie boards" but if they're reasonable in price... you get what you pay for. An easy out is to put "prosciutto" on the board as the prize. Quotes because there's orders of magnitudes difference in price and flavor quality across "prosciutto" analogues.
My recommendation is, if you are at all adventurous in the kitchen, is to buy a copy of Michael Ruhlman & Brian Polcyn's "Charcuterie", and just start making stuff that you think looks interesting. I have had quite few dinners where I contributed stuff out of that book and people raved. Nothing special about me, I just followed the recipes. It's an extraordinary cookbook. The vegetarian rilletes are great but I've had people swoon over the duck rilletes that started with me and a dusty farm and a couple of ducks (still quacking). (The book assumes you have duck parts, not live ducks.)
In the olden tymes I would say drop me a line if you needed help/more advice but in this weird world that doesn't seems to work anymore.
I have eaten at restaurants that have "charcuterie boards" but if they're reasonable in price... you get what you pay for. An easy out is to put "prosciutto" on the board as the prize. Quotes because there's orders of magnitudes difference in price and flavor quality across "prosciutto" analogues.
My recommendation is, if you are at all adventurous in the kitchen, is to buy a copy of Michael Ruhlman & Brian Polcyn's "Charcuterie", and just start making stuff that you think looks interesting. I have had quite few dinners where I contributed stuff out of that book and people raved. Nothing special about me, I just followed the recipes. It's an extraordinary cookbook. The vegetarian rilletes are great but I've had people swoon over the duck rilletes that started with me and a dusty farm and a couple of ducks (still quacking). (The book assumes you have duck parts, not live ducks.)
In the olden tymes I would say drop me a line if you needed help/more advice but in this weird world that doesn't seems to work anymore.