Learn How to Slice 21 Types of Meat

Next up in Epicurious magazine's Method Mastery series: a class on how to cut and present every meat you'd find served on a classic charcuterie board, from dry cured meat to pâté.

Salumist Elias Cairo from Olympia Provisions is our guide for this edition, tackling 21 different types of meat, and highlighting the precision slicing, plating and ingredient pairing required to bring out the best in each of them.

Cairo moves deftly from Italian favourites like prosciutto paired with melon and coppa with robiola cheese, to the expertly sliced apex of cured meat, Spanish Jamón Ibérico, and deli favourites like pork liver mousse served with springy focaccia and chicory salad.