Dorchester and Southie get their meat and cheese fix from American Provisions, which maintains a presence in both neighborhoods. In terms of charcuterie, you’re looking at locally and internationally sourced options that can be enjoyed a la carte or as part of the Carnivore’s Choice package of four different meats. You can also enjoy a few charcuterie options via the deli’s lauded Italian Sandwich, which comes loaded with salami, prosciutto, and mortadella. For those nights when you really don’t feel like cooking, get a seat at the South Boston shop’s wine bar, Gray’s Hall, and order up a Gray’s Board of charcuterie, cheese, and house-made accompaniments.

With three locations in Cambridge and Boston, Formaggio Kitchen maintains a mighty arsenal of charcuterie to complement its fine cheese selection. While the shop sources prosciutto or jamón from international and local makers, it also boasts a robust house-made charcuterie program that whips out rabbit pâté, chicken liver mousse, boudin blanc sausages, and other delicacies. Thanks to Formaggio’s always stellar assortment of crackers, cheese, and wine, all that’s needed to complete the picnic is something to carry it in.

While the sign above the window suggests it’s technically called The Cheese Shop (not to be confused with the Concord stalwart; see below), Wellesley residents have long referred to this 57-year-old family business in town as Wasik’s. The cheese program is serious enough to warrant its own aging cellar, but Wasik’s also excels in dry-aged sausages and charcuterie, including hand-sliced jamón Ibérico de bellota, a free-range varietal that’s considered to be the finest grade of Iberian ham. The most jamón-obsessive among us can even hire second-generation co-owner Brad Wasik to slice it at their next private event.

If we had to guess, we’d say that the “Co.” in Curds & Co. covers all things charcuterie. Because in addition to domestic and imported curds at the Brookline Village cheese shop, there’s serious charcuterie here. The selection is broken down into four categories: “Sliced” accounts for Hudson Valley duck prosciutto and other thinly cleaved delicacies. “Chubs” include salami sticks like Charlito’s Campo Seco, made with heritage breed pork and hand-raked sea salt. “Salami” is defined broadly enough to encompass the likes of bresaola and nduja; and “pâté” consists of a single house-favorite foie gras.

The on-site restaurants at Eataly provide plenty of charcuterie, but the Back Bay marketplace affords the chance to take home an enormous range of imported salumi. From guanciale to speck to Prosciutto di Parma, the options seem limitless, so take advantage of pre-arranged platters of salty pig parts. The Italian Classics hits the right notes, paired with a variety of cheeses; or try the transparently titled All the Flavors of Prosciutto Crudo DOP, which includes six varieties of the prized Parma ham ranging in age from 14 to 36 months.

The Cheese Shop of Concord caters to the community with charcuterie boards of four to six cured meats alongside cornichons, olives, and either bread or crackers, as well as an Antipasti Board that adds cheese to the mix. In addition to its platters and house selection, The Cheese Shop also operates a Cheese & Charcuterie Club that invites members to pick up a changing assortment of each on the second Wednesday of each month.