Dry-cured meats are amazing. If you are not into charcuterie boards, maybe re-think this idea. Small batch, quality meats make the best dry cured product. It allows for the spices and seasonings to properly penetrate the muscle all while the muscle is concentrating its sugars and flavors. The result is a top notch, European-rivaled dry-cured product.
Elk mixed with pork provides a robust flavor profile and is void of any "gamey" flavor profile. These come in a medium format measuring about 2" in diameter. Bring them to room temperature, slice up and either create your charcuterie board or eat them like a little snack.
Pairing Ideas Wine: Contrary to conventional wisdom, red wine is not the best accompaniment to charcuterie because when high alcohol/big structure meets salt, the alcohol gets blown up and overwhelms the cured meat flavors - resulting in "salty" or even "bland" flavoring. That said, there are some Reds that fit the mold. Reds: Beaujolais - particularly from Cote de Brouilly Whites: Unoaked Sauvignon Blanc (NZ), Chenin Blanc (France/S. Africa, some CA) Rose (Dry)
Beer: Any beer that is not too hoppy will work with eating dry-cured meats. Belgian Red, Trappist Ale, Domestic Wild Yeast Brew, Light Amber Ale, Rauchbier.
Cheese: Manchego, 36+ Aged Gouda, Sharp Cheddar, Blue or Cambozola