Start your cheese board or platter with savory capocollo laced with pockets of cured fat that balance out the meat. Its mild smokiness works well with an aged sharp cheddar for a salty, intriguing but complementary match.

Serve with a side of thyme-infused honey for herbaceous sweetness.

Pair with Txakoli, a dry Spanish wine that’s easy to drink with hints of salt and pinesap.