A good charcuterie board is basically a hiking trail for your taste buds. You wander through it, find unexpected things, double back to the good stuff. And like any good trail in the Okanagan, it's better with a cold cider in hand.

Start with the Board Itself

Size matters. If you're feeding more than two people, go big — a large wooden board, a slate slab, or even a clean cutting board works. The Okanagan has no shortage of local makers doing beautiful boards. Farmers markets in Kelowna, Penticton, and Vernon are a good place to start.

The Meats

Keep it local where you can. The Okanagan has excellent charcuterie producers — look for cured salami, prosciutto, and smoked meats from local butchers and delis in Vernon and Kelowna. Lay them in loose folds rather than flat stacks. Three meats is the sweet spot.

The Cheese

BC has a serious cheese scene and the Okanagan is no exception. Go for a mix of textures — something aged and hard (sharp cheddar or aged gouda), something soft and creamy (brie or camembert), and something with a bit of funk (blue or washed rind). Cut some, leave some whole.

The Fruit

This is where the Okanagan does the heavy lifting. In summer, you have access to some of the best stone fruit in the country — fresh cherries, peaches, apricots, plums. Scatter them across the board. They add colour, sweetness, and that unmistakable sense of place. Dried apricots and cranberries work year-round.

The Extras

Honeycomb if you can find it — local Okanagan honey producers often sell it at markets. Grainy mustard, fig jam, and a handful of marcona almonds round things out. Crackers and sliced sourdough on the side, not on the board — they go soggy fast.

The Cider Pairings

The board pairs with the whole Hardcore Cider lineup, but here's how to think about it:

• Unhazy Hopped — the all-board pairing. The tropical hop character plays with everything from prosciutto to peaches without clashing. Open this one first.
• Barrel Proof — pair with aged cheddar, smoked meats, and dark chocolate. The oak and vanilla bridge the richness beautifully.
• Black Hole — dark fruit and oak tannins alongside blue cheese or a strong washed rind. Bold pairing for bold flavours.
• Strawberry Ciderita — fresh stone fruit, soft cheese, and anything with a citrus element. Bright and refreshing against the richness of the board.

Keep the ciders cold. Serve them in proper glassware — it makes a difference to the aroma and the experience.

The Vibe

A charcuterie board is not a meal. It's an event. It's the thing that keeps people at the table, talking, grazing, refilling their glass. In the Okanagan in summer, with the right board and a cold Hardcore Cider, that's exactly where you want to be. Set it up outside. Let the afternoon stretch. Don't rush it.

— Hardcore Cider Co.
100% Okanagan apples. Real BC fruit. No shortcuts.