Charcuterie Meats - What Is the Difference?

A well-crafted charcuterie board is a masterpiece of flavor, texture, and tradition. At the heart of any exceptional board are the cured meats that bring depth and richness to every bite. But what exactly sets these meats apart? In this guide, we break down the key differences among five traditional charcuterie staples: salami, prosciutto, chorizo, soppressata, and capicola.

Salami

Salami is a broad category of cured sausage that typically consists of ground pork mixed with fat, salt, and seasonings. It is then fermented and air-dried, creating a firm, tangy, and sometimes slightly spicy texture. Salami comes in various regional varieties, such as Genoa salami (milder and slightly garlic-forward) and Felino salami (known for its delicate sweetness). I

Pairs beautifully with aged cheeses, olives, and whole-grain mustard.

Prosciutto

Unlike the other meats on this list, prosciutto is not a sausage but rather a whole-muscle cut—specifically the hind leg of a pig. This Italian dry-cured ham is aged for months or even years, resulting in a silky, melt-in-your-mouth texture with a deep, savory-sweet flavor. Prosciutto is often served in paper-thin slices.

Pairs exceptionally well with fresh fruit, soft cheeses, and crusty bread.

Chorizo

Chorizo is a bold and flavorful cured sausage that originates from Spain and Portugal. Unlike many other charcuterie meats, it gets its signature deep red color from smoked paprika. Spanish chorizo is typically dry-cured and firm, while its Mexican counterpart is fresh and must be cooked before eating. The smoky, garlicky, and slightly spicy taste of chorizo makes it a standout addition to any board.

Pairs well manchego cheese, roasted garlic hummus, and sun-dried tomatoes

Soppressata

Soppressata is an Italian dry-cured salami known for its coarse grind and slightly uneven shape. It is often seasoned with black pepper, red pepper flakes, or wine, giving it a robust, rustic flavor. This salami has a more complex and bolder taste than some other varieties, making it a favorite for those who enjoy a bit of spice.

Pairs wonderfully with aged cheeses, honey, and pickled vegetables.

Capicola

Capicola, also known as coppa, is a dry-cured pork shoulder that balances the richness of prosciutto with the boldness of salami. It is marbled with fat, resulting in a buttery texture and a slightly spicy, smoky, and savory profile. Capicola is often seasoned with black pepper, fennel, and red pepper flakes, making it a flavorful addition to a charcuterie spread. I

Pairs excellently with sharp cheeses, fig jam, and toasted bread.

Final Thoughts

Each of these meats brings something unique to the table, whether it’s the delicate saltiness of prosciutto, the smoky heat of chorizo, or the bold spice of soppressata. A well-balanced charcuterie board includes a variety of textures and flavors, ensuring that every bite is a delightful experience. Pair them with complementary cheeses, fresh fruits, and artisanal crackers to create a board that will impress any guest.

So next time you’re assembling a charcuterie board, consider mixing and matching these meats to craft the perfect spread!

Wait. What about cheeses???