The 3333 rule applies to the number of foods to create the perfect board. To follow the 3,3,3,3 rule, stick to three cheeses, three meats, three starches, and three accoutrements.

The key to an expensive charcuterie board lies in the quality of its ingredients. Start by selecting a variety of premium cured meats. Consider including: Jamon Iberico: This melt-in-your-mouth Spanish ham comes from free-range, acorn-fed pigs and is aged for a minimum of 36 months.

Charcuterie is divided into three types: forcemeats, sausages and salumi, an Italian word for “salted meats,” which includes preserved whole cuts of meat. Forcemeats are spreadable mixtures of meat and offal (organ meats) like rillettes, pâtés and terrines.