Selection: Variety is key.Lay out a mix of cured meats, such as salami, coppa, prosciutto and bresaola. Arrange it on large wooden cutting boards or slate platters for an inviting presentation.

Portion Size: Plan on 2 to 3 oz (55 to 85 g) of total meat per person.

Perfect Pairing: Surround meats with small bowls of garnishes, such as mustard, pickles, olives, nuts and marinated artichokes, for interesting, flavourful combinations. Arrange prosciutto-wrapped chunks of melon or figs around the edge of the platter. Offer an array of breads and crackers, making sure none of them are strongly flavoured enough to overpower the meat. Crusty baguette slices, breadsticks and crackers that contain nuts and seeds are great choices.

Temperature: Don’t let charcuterie stand for more than two hours at room temperature. It’s better to make two smaller platters and switch to a fresh one after the initial couple of hours.

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This piece was originally a part of "Take It Outside!" in the June 2013 issue. Subscribe to Canadian Living today and never miss an issue!