In the French tradition, charcuterie (pronounced "shahr-ku-tuh-ree") is the art of preparing and assembling cured meats and meat products. The idea of charcuterie has become very popular outside of France, and the term has evolved to include a variety of foods besides meat.
The most common mixed charcuterie box/board is an assortment of meats, cheeses, artisan breads, olives, fruit, picked foods, and nuts, all artfully arranged. In addition; Pate, Rilletes is a French-style charcuterie similar to pate but with a coarser texture, and Mousse a spreadable meat dish, but the main difference is that it has a much smoother consistency that is similar to pate. One of the most popular kinds of mousse is chicken liver, which is often prepared with spices, cream, and even a bit of wine to achieve a rich flavor and silky texture.
Charcuterie boxes/boards can reflect a regional approach and include items that all hail from the same country or town (i.e. you could make an entire board based on the flavors of Alsace, France or Bologna, Italy). Or a more freestyle approach and thinking about favorite flavors, textures, pairings, season (i.e. bbq and grilling), food trends and dietary desires (i.e. plant based) would translate onto a box/ board.