How to assemble a meat board: Combine salumi of varying textures and flavors. A balanced board should have a variety of hues and thickness of cuts. Pale and smooth mortadella will balance a pungent and dark salame tartufo or bresaola. A toothsome and spicy coppa makes a good counterpoint to salame rosa; and the delicate Prosciutto San Daniele is a fine companion for soppressata. Keep your selections to no more than, say, six different meats so as to not overwhelm.