Charcuterie 101: from bresaola to fuet
By Fancy Finds Editorial, Editorial Team - 29 June 2026
Our chilled cabinet is home to nearly 60 charcuterie lines. Here is a quick tour for anyone building a board.
Know your styles
- Bresaola: air-dried beef from Italy, deep red, lean and delicate. Serve paper-thin with olive oil and lemon.
- Prosciutto cotto: Italian cooked ham, silky and mild. The backbone of any board.
- Serrano: Spain's mountain-cured ham, firmer and saltier than Parma-style hams.
- Fuet: a thin Catalan cured sausage, mild and slightly sweet, eaten simply sliced.
- Salami Napoli and Ungherese: the peppery south of Italy versus the smoky, paprika-touched Hungarian style.
- Mortadella and chorizo: the crowd-pleasers, one buttery, one smoky.
Building the board
A good board balances three textures: something silky (cotto or mortadella), something firm (salami or fuet) and something air-dried (bresaola or serrano). Add something acidic, something sweet and fresh bread. That is it.
For food service
Our San Michele Pro Chiffonnade line delivers pre-shaved charcuterie in 80 g portions, designed for hotel breakfast buffets and restaurant kitchens where speed and consistency matter. Browse the full range in Chilled and Fresh.
Interested in stocking our brands? Talk to our team