When it becomes warm, I no longer want to stand over a hot grill or oven. The cottage pies and sausages of winter are banished, unless someone is cheap enough to serve sausages on a BBQ. What's your favourite Charcuterie? I usually go for the Parma, San Daniele and Speck Prosciuttos. Black Forest is too strong. Serrano is okay. I enjoy Saucisson, Salami, and Mortadella. I am undecided on Bresaola, I only have it in the antipasto packs. What am I missing out on? What cheeses compliment these? I have yet to try Tuscan Prosciutto Crudo, my memories of Bayonne Ham and Jamón Ibérico are vague.