25 charcuterie recipes

Old-fashioned headcheese from pig knuckles simmered with onion, cloves and cinnamon, then chilled into a savory aspic terrine. A heritage charcuterie.

Sweet and fiery pineapple mustard horseradish sauce with apple jelly and dry mustard. A no-cook condiment for ham, roast beef, or charcuterie boards.

Sweet onion pickles brined in a golden turmeric-spiced vinegar syrup with mustard seed, celery seed, cloves, and allspice. Crisp, tangy-sweet onions for burgers, charcuterie, and cheese boards.

Homemade pastrami from beef brisket cured for 3 weeks with salt, pickling spices, and black pepper, then smoked low and slow. A true from-scratch charcuterie project.

Roasted red pepper mustard blends fire-charred bell peppers with mustard seeds, sherry, red wine, and honey. A complex artisan condiment for sandwiches, charcuterie boards, and grilled meats.

Ham mousse in sherry aspic is a classic French charcuterie showpiece. Ground ham folded into whipped cream, set in a crystal-clear aspic with truffle and egg white garnishes.

Savory cheese scones with sharp cheddar, salty Parmesan, and a whisper of cayenne heat. A no-sugar, fully savory scone that pairs with soup, salad, or a charcuterie board.

Pate in crust (pate en croute), layered ground pork, brandy-marinated chicken and sliced ham wrapped in a buttery pastry crust and baked. Classic French charcuterie for dinner parties, picnics and cheese boards.

Traditional British honey-cured ham using salt, saltpeter, pepper, and honey rubbed and turned daily for a month before hanging to dry. An old-fashioned whole-ham curing method for serious charcuterie.