Abacus’ serving board itself is made of hickory, crafted by an Abacus manager. It comes topped with all house-cured meats including beef salami, spicy coppa, duck prosciutto, and a smoked beef short rib rillette. Accompaniments include house-made focaccia bread, plus pickles, peppers, and jam from Gopher Knoll Farms.

At Americano inside The Joule hotel, choose from two charcuterie boards. One features house-cured meats, giardiniera, mustard, and grissini, while the other adds cheese to a simple platter of cured meats.

Farm to fire is a serious practice at Asador, which sits unassumingly inside the Renaissance Hotel. Chef Brad Phillips runs a strong charcuterie program, and the creativity and workmanship that goes into all the house-made accoutrements is stunning.

Uptown’s pretty little house of cocktails serves up its board stacked with charcuterie imported from France, seasonal cheeses, black mission figs, Spanish chorizo, Texas honey, cornichon, and dijon along with toasted crostini.

At CBD Provisions inside The Joule hotel downtown, “the board” includes cheese, charcuterie, house cultured butter and pickles.

Fort Worth’s Clay Pidgeon offers a rotating, chef-selected meat-and-cheese board worthy of attention.

At Eno’s in Bishop Arts, charcuterie seekers will discover a variety of cheeses and artisanal cured meats from Lockhart Smokehouse, plus grapes, lemon pepper crackers, Calabrese peppers, and house-made jam.

The Sausage Board at Idle Rye is served with house-cured pork belly topped with sweet tomato jam, Mexican chorizo, kielbasa, pickled red onions, pickled fennel, bread and butter pickles, coriander black pepper mustard, dijonnaise, and a grilled baguette. Is that all?

The beauty of Sassetta can only be improved by an order of salumi, mozzarella, giardiniera and sourdough.

The cheese shop in Oaklawn offers a make-your-own cheese and charcuterie plate that you can craft with the help of the shop’s experts in everything cheese.

The newest charc on the block, Tupelo Honey features a DIY-style where guests can choose their own meats and cheeses. Or they can order the Southern Charcuterie Board, with ham prosciutto and lardo, lamb rillette, cajun alligator and pork sausage, cheese, pickled vegetables and hand-cut potato chips.