It's not my intention to bring others down to my level of ignorance, but if you are also unfamiliar with "charcuterie plates," you may find the following definition of some interest:
Charcuterie plates (pronounced shahr-KOO-tuh-ree) are platters or boards featuring a selection of cold, prepared meat products—primarily pork—that have been cured, smoked, or aged. While the term originally referred strictly to the art of meat preservation in 15th-century France, modern usage has expanded to include a wide variety of complementary finger foods.
Common Components
A well-rounded charcuterie board typically balances salty, sweet, savory, and tangy flavors through several categories of food:
Meats: The core of the board, including options like prosciutto, salami, chorizo, and pâté.
Cheeses: A mix of textures and milks, such as Brie (soft), Manchego (hard), Gouda (semi-hard), and Goat Cheese (creamy).
Starches: Crackers, toasted baguettes, or breadsticks that serve as a base for the meats and cheeses.
Accoutrements: Small additions like olives, pickles (cornichons), nuts, and dried fruits (apricots, figs).
Spreads: Honey, jams, mustards, or chutneys that add sweetness or acidity to cut through the richness of the fats.
Whomever gave birth to charcuterie plates knows me too well. 🤩😛