36 Charcuterie Recipes for Salami, Prosciutto, Chorizo, and More

Charcuterie plates are great, but cured meats can be used in pasta, sandwiches, and more.

September 23, 2016

A serving platter of peas with ribbons of prosciutto and Parmesan shavings.

Cured meat is an instant burst of serious flavor waiting to drop on any and all dishes you dream up. Smoked sausages, air-dried pork, spicy soppressata—charcuterie is satisfying and versatile, the deli counter staple we always want on hand. Here are 36 ideas for cooking (or just snacking) on some of our favorites.

Gentl & Hyers
1/36
The BA Muffuletta
There is no better beach or picnic sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread.
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Fabian Von Hauske
2/36
Persimmon and Prosciutto Salad with Mozzarella
Persimmons stand in for ripe tomato in this caprese-ish salad, and if you haven’t had them before, they’re worth trying.
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Laura Murray
3/36
Pea and Prosciutto Salad
If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.
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Michael Graydon & Nikole Herriott
4/36
Pasta with Mushrooms and Prosciutto
Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe.
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William Abranowicz
5/36
Prosciutto-Wrapped Pork Loin with Roasted Apples
Draping Prosciutto over the pork loin keeps it moist and tender while roasting.
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Alex Lau
6/36
Salami and Pickle Grilled Cheese
This sandwich can be lunch, a snack, or a late-night thing. Eat it with potato chips and lemonade; it's also great with a simple green salad for dinner.
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Randy Harris
7/36
Pasta with Pesto, Shrimp, and Cured Ham
A version of this recipe helped chef Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.
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8/36
Pappardelle with Arugula and Prosciutto
The bitterness of the green plays a nice counterpoint to the rich, fatty meat.
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Zach DeSart
9/36
Cuban Sandwich with Zucchini Pickles
Park 121 makes its own zucchini pickles for these messy (in a good way) sandwiches; substitute with thinly sliced dill or bread-and-butter pickles if you like.
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Alex Lau
10/36
Pinto Bean and Ham Torta
These fillings would also work wrapped up in a tortilla or lavash.
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Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Dayna Seman
11/36
Italian Grinder Salad
The best salad is really a deconstructed Italian sandwich, complete with an oregano and red wine vinegar dressing that tastes just like how your deli does it.
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Alex Lau
12/36
Frittata with Chard and Chorizo
Like bacon and eggs? You'll love this chorizo frittata.
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Christopher Testani
13/36
Escarole with Crispy Ham and Eggs
Like all good leafy greens, the giant pile of escarole leaves will wilt down dramatically as they cook.
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14/36
Peach, Prosciutto & Ricotta Crostini
This snack has it all: Crunch, creaminess, salt, and sweet.
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Keirnan Monaghan & Theo Vamvounakis
15/36
Jamón-Wrapped Spanish Tortilla with Piquillo Relish
Use prosciutto if Serrano is unavailable, and make sure the relish is nice and acidic to stand up to the richness of the ham and eggs. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.
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Alex Lau
16/36
Watermelon and Prosciutto with Mint and Toasted Almonds
Watermelon and prosciutto may seem like an unlikely pair, but the salty-sweet mix will make this your new go-to fruit salad.
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Michael Graydon + Nikole Herriott
17/36
Radicchio, Fennel, and Olive Panzanella
Make sure to have fresh bread on hand to soak up any extra dressing in the bowl.
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18/36
Green Beans with Salumi Vinaigrette
Bring out the best in vegetables with…meat. Use any cured sausage like sweet soppressata, chorizo, saucisson sec, or salami (with the casing removed).
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Michael Graydon & Nikole Herriott
19/36
Green Salad with Prosciutto Vinaigrette
The crisped prosciutto adds salty and savory notes, not unlike what Parmesan brings to a Caesar dressing.
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Alex Lau
20/36
Grilled Clams with Chorizo
We're big fans of dipping the grilled bread in the garlic butter sauce, which is both sweet and smoky.
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Gentl & Hyers
21/36
Lumaconi with Prosciutto and Lemon Breadcrumbs
We’re now obsessed with this snail-shaped pasta, but we've always loved Prosciutto. The two make for a very happy marriage.
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Alex Lau
22/36
The Antipasti Plate
What’s better than cheese and crackers for lunch? Salami, too! Use whatever hard cheese and cured meats you prefer.
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23/36
Pressed Coppa Sandwiches with Broccoli Rabe Pesto
Feel free to substitute Prosciutto or other cured ham in place of the coppa.
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24/36
Roasted Sweet Potatoes with Speck and Chimichurri
Feel free to play with different herbs in the chimichurri recipe. It's a nice foil to the Spanish ham.
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Michael Graydon + Nikole Herriott
25/36
Hot and Sweet Soppressata and Fennel Grandma Pie
If you prefer a spicy pie, use twice as much hot soppressata and none of the sweet type.
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Romulo Yanes
26/36
Prosciutto-Stuffed Chicken with Mushroom Sauce
A weeknight chicken dish that's elegant enough for a dinner party.
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27/36
Roasted Chicken with Chorizo and Sweet Potatoes
Seasoning the chicken with a bit of apple cider vinegar beforehand helps tenderize the chicken before roasting. The chorizo lends unctuousness to the lean chicken breast.
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Cedric Angeles
28/36
Ham O’ Day with Rye Aioli
Love a ham sandwich with mustard on rye? Those familiar flavors are reimagined in this easily achievable dish.
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Peden + Munk
29/36
Bresaola and Cheddar Toast
This anytime-toast couldn't be faster to make.
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Alex Lau
30/36
Chicory-Apple Salad with Brown Butter Dressing
Even if you’re not a huge fan of bitter greens, don’t substitute regular lettuce here; the slightly sweet dressing will taste cloying without some sharp contrast.
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31/36
Creamy Queso with Chorizo
In defense of Velveeta: It might be lowbrow, but its texture is supreme. That, plus smoky-spicy chorizo, is a must in this recipe.
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Shay Harrington
32/36
Ham and Sausage Jambalaya
You can use kielbasa or any kind of dry-cured pork sausage, but spicy andouille gives this jambalaya a nice kick of heat.
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Peden + Munk
33/36
Croque-Monsieur
Grilled ham and cheese: nothing to scoff at. Baked ham and cheese with velvety béchamel oozing out all over the place: mind-altering.
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Alex Lau
34/36
Ham and Pea Hand Pies
These mini tarts are double sealed for extra insurance.
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Alex Lau
35/36
Pepperoni Panzanella
Panzanella salads are a great way to use up the last of that loaf of crusty bread. Change it up as summer progresses by tossing in other vegetables or herbs. Just don’t skip the tomato: It helps soften the bread.
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Christopher Testani
36/36
Prosciutto, Watercress, and Fontina Toasties
The slightly bitter watercress cuts through the silky prosciutto and melted cheese.
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Senior Associate Web Editor. When she’s not torturing herself by grinding coffee beans by hand and making her own butter, Rochelle writes about cooking techniques and seasonal eating for bonappetit.com. She comes to BA by way of a small farm in Central New York, where she worked as a farmhand ... Read More