Do the bank-breaking charcuterie math when considering charcuterie experts’ suggested 3-3-3-3 rule for a balanced charcuterie board: Three types of cured meats, three types of cheese, three accompaniments, and three starches. I’ve watched, stunned, as these charcuterie queens filled their carts with assortments of cheeses, meats, pickles, olives, dried fruits, gourmet chocolates, and fancy breads and expensive crackers, without a glance at a price tag. My other complaint about charcuterie boards – as the cook, not the consumer – is that they contain so many different items that by the time dinner rolls around, everyone’s stuffed themselves on a king’s ransom worth of assorted meats, cheeses, pickles, olives, nuts, dates, dried apricots and fancy chocolates.