A great charcuterie board is more than just a spread, it’s an experience. From rich, cured meats to crave-worthy snacks and bold flavors, building a standout board starts with quality ingredients, trusted equipment, and recipes that deliver every time.

Whether you’re entertaining guests, planning a holiday spread, or just leveling up your weekend grazing game, making your own charcuterie components at home gives you full control over flavor, freshness, and creativity. Below, we’re sharing some must-have recipes for a next-level board, along with the PS Seasoning products and equipment that make it all possible.

Charcuterie Board Recipes to Anchor Your Spread

Homemade Capicola

A classic dry-cured meat with rich, savory flavor

Capicola is a charcuterie staple, known for its deep pork flavor and tender texture. Making it at home is easier than you think with the right curing agents and aging environment.

This recipe features PS Seasoning Pink Cure to ensure safe, consistent curing, paired with the Reserve 50 Dry Ager, which provides precise temperature and humidity control for professional-quality results right in your own space. The result? A beautifully cured capicola that slices perfectly and delivers authentic deli-style flavor.

Jalapeño Cheddar Venison Summer Sausage

Smoky, spicy, and made for sharing

No charcuterie board is complete without a bold summer sausage, and this jalapeño cheddar venison version always steals the show. It balances heat, smoke, and creamy cheese in every bite.

Seasoned with PS Seasoning #391 Jalapeño Summer Sausage Seasoning, cured with Maple Cure, and loaded with High-Temp Cheddar Cheese, this sausage is designed to perform under heat without losing texture or flavor. Finished in Fibrous Casings and slowly smoked in either the Pro Classic Smoker or Pro Max Smoker, it delivers that signature snap and smoky finish charcuterie lovers crave.

El Jefe Cheddar Crackers

The perfect crunchy companion

Every great charcuterie board needs something crunchy, and these El Jefe Cheddar Crackers bring bold flavor to the table. Infused with El Jefe Honey Adobo Rub, they add a touch of sweet heat that pairs perfectly with cured meats and cheeses.

These crackers are simple to make, big on flavor, and ideal for rounding out your board with a homemade touch guests will notice immediately.

Pretzel Crack

Addictive, snackable, and perfect for grazing

Pretzel Crack is exactly what it sounds like—dangerously good. This snack mix is ideal for filling space on your board and keeping guests coming back for “just one more handful.”

The bold kick comes from Honky Tonk Nashville Hot Sauce, bringing heat, tang, and just the right amount of bite to balance richer charcuterie items.

French Onion Soup Dip

Creamy, savory, and packed with umami

A great dip ties a charcuterie board together, and this French Onion Soup Dip delivers big, comforting flavor.

Seasoned with Prime Time Buttery Beef Rub, this dip brings rich onion and savory beef notes that pair perfectly with crackers, pretzels, and vegetables.

Bacon-Wrapped Olives

Savory, smoky, and irresistible

These bacon-wrapped olives are small but mighty. Salty olives wrapped in crispy bacon make the perfect bite-sized addition to your board.

Finished with Whiskey Barrel BBQ Sauce, they add a subtle sweetness and smoky depth that pairs beautifully with cured meats and bold mustards.

Smoked Salmon Deviled Eggs

Elevated flavor with a fresh twist

Deviled eggs get a charcuterie-worthy upgrade with smoked salmon and bold mustard flavor.

This recipe features Big Dill Pale Ale Mustard, adding tang, dill-forward flavor, and just the right amount of bite. These deviled eggs pair especially well with cured meats and lead perfectly into the wide variety of mustards that elevate any charcuterie board.

Mustards That Belong on Every Charcuterie Board

No charcuterie board is complete without mustard—and PS Seasoning offers flavors that go far beyond the basics. Whether you’re pairing with cured meats, smoked sausage, or snack sticks, these mustards bring balance and boldness to every bite.

• Buzzed Hot Honey Ale Mustard – Sweet heat with a smooth finish

• Brew City Jalapeño Beer Mustard – A spicy kick with beer-forward flavor

• Bier Hall Bavarian Ale Mustard – Classic, tangy, and incredibly versatile

• Big Dill Pale Ale Mustard – Dill-forward, tangy, and perfect for smoked meats

Add a few small bowls to your board and let guests mix and match their favorites.

Snack Sticks: A Charcuterie Board Essential

Snack sticks are perfect for charcuterie boards—they’re portable, flavorful, and easy for guests to grab.

DIY Snack Stick Options

Al Pastor Snack Sticks
This recipe features Pink Cure, Al Pastor Snack Stick Seasoning, and Mahogany Collagen Casings, delivering bold, taco-inspired flavor with a professional snap and bite.

Pineapple Teriyaki Snack Sticks
Sweet meets savory with Pink Cure, Pineapple Teriyaki Snack Stick Seasoning, and Mahogany Collagen Casings, making these sticks a great contrast to spicier meats on your board.

Prefer an Easier At-Home Option?

The Hot Snack Stick Kit includes everything you need to make bold, spicy snack sticks at home—perfect for beginners or anyone looking to streamline the process without sacrificing flavor.

The Equipment Behind Better Charcuterie

Great charcuterie starts with quality ingredients—but the right equipment is what helps you achieve consistent, professional-level results at home. Whether you’re curing, smoking, or finishing meats for your board, these tools make the process easier and more reliable.

Pro Classic Smoker

A dependable choice for traditional smoking projects, the Pro Classic Smoker delivers steady heat and clean smoke—perfect for summer sausage, snack sticks, and other charcuterie staples. It’s ideal for smaller batches while still producing big flavor.

Pro Max Smoker

When you’re ready to scale up or want more control, the Pro Max Smoker offers increased capacity and precision. From venison summer sausage to snack sticks, it’s built for serious backyard processors who want consistent, repeatable results.

Reserve 50 Dry Ager

For dry-cured meats like capicola, precision is everything. The Reserve 50 Dry Ager creates the ideal environment by controlling temperature and humidity, allowing you to safely produce restaurant-quality charcuterie right at home.

Build Better Boards with PS Seasoning

From dry-cured meats and smoked sausage to dips, crackers, mustards, and snack sticks, building an unforgettable charcuterie board starts with quality ingredients and trusted recipes.

With PS Seasoning products and equipment, you can create boards that look impressive, taste incredible, and keep guests coming back for more.