Charcuterie Boards

First, the build. I cut each charcuterie board in this category from a single species — Manitoba maple, walnut, exotic hardwoods — then hand-finish with food-safe oil. Because serving boards prioritize figure over wear, the species selection leans toward bold grain and warm tones. As a result, the board does double duty as a serving piece and a centerpiece on the table.

What makes a Northern Prairie charcuterie board different

Most charcuterie boards online are mass-produced acacia or bamboo, finished thin. Meanwhile, every board here is solid hardwood with proper oil-and-wax finishing. Most importantly, the figure of each slab is unique — the spalt lines in Manitoba maple, the grain shift across walnut, the natural epoxy fills where the wood asks for them. No two slabs read the same.

How to use one

Start with cheese in the centre. So crackers stack on one side, cured meat fans on the other, and pickles or honey land in the corners. Either way, the board lives on the table at the start of dinner and on the counter for the leftover-prep afterwards. Afterwards, when the platter clears, the board stays on display rather than going back in a cupboard.

Care, custom work, and shipping

First, wipe with a soft dry cloth after use. Second, never soak or run through the dishwasher. Finally, re-oil with food-safe finish every few months to keep the wood from drying. Custom shapes and engravings cut on request — initials, wedding dates, family names, anniversary scripture. Ships from Virden, Manitoba via Canada Post with tracking, typically arriving in 1–2 weeks across Canada and 2–3 weeks to the US.