Ordering charcuterie can sometimes feel like an Italian-language lesson, but at Krasi, it’s all Greek. The Hellenic wine bar serves a half-dozen traditional Greek-style meats, including louza (cured pork with smoked paprika and chili flakes), noumboulo (wild boar marinated with coriander and red wine), and acrokolion (thinly sliced lamb with garlic and black pepper). To double-down on the cultural immersion, consider pairing them to Krasi’s selection of imported Greek cheeses.

This Kendall Square restaurant holds house-made charcuterie in high esteem. Although the selection rotates regularly, Vincent’s Board guarantees one cheese and one charcuterie alongside pickles, mustard, and bread. Recent examples have included duck liver and bacon pâté or chicken liver mousse, served beside house pickles, pickled vegetables, apple butter, and scratch-made mustard. To pair with it, consider whatever’s scrawled on the wine board that day.

While it also serves stone-grilled pizzas and freshly made pasta, The Salty Pig made its name on charcuterie. The menu offers more than a half-dozen choices including 16-month prosciutto di Parma and 60-day cured Iberico chorizo in addition to house-made options like duck pâté, pork rillettes, and chicken liver terrine. All are available as part of a board that comes with pickles, crostini, and mustard. Boost it further with cheeses or “Round Outs,” including Vermont Wildflower Honey or Smoked Shallot Marmalade.

Considering that Gray’s Hall is a sister establishment of Southie’s specialty food store American Provisions, it’s little surprise that the natural wine bar has a top-notch charcuterie program. The Gray’s Board always comes with a selection of cheeses and meats; the ever-changing options may include a French double-cream or a spicy, fatty finocchiona made with garlic and fennel. But don’t overlook the accompaniments: Beyond thinly sliced bread-and-butter pickles, you’ll savor olive mista, a seasonal vegetable giardiniera, and crispy house-made saltines.