SOMETHING TO SNACK ON

The traditional charcuterie-and-cheese plate gets an upgrade

BELCAMPO MEAT Santa Monica, Calif.

Celebrity chef Mario Batali developed a pepperoni recipe to suit the free-range, heritage hogs raised by this California ranchbutcher-restaurant. You can buy it by the link ($13/8 oz.) or try it alongside salami, mortadella, cultured butter, pickled beets, and rosemary caraway mustard on the Belcampo by Batali board ($18).

SOCIETY FAIR Alexandria, Va.

Todd Thrasher’s Tonic cheese is named after Society Fair’s lead mixologist (is there any higher honor?); the artisanal gin-and-tonic-washed goat cheese ($12/4 oz.) is the result of his collaboration with Coach Farm. Those enjoying it at home might take inspiration from the restaurant’s Big Bad board ($35), which also includes such items as house-made pate de campagne, white bean dip, and carrot dal.

BLACKBELLY MARKET Boulder, Colo.

Blackbelly’s Grand Selection ($50) is an ever-changing charcuterie and cheese spread including at least 10 types of house-made meats, plus pickles, mustard, and fruit preserves. One standout: pork terrine studded with poached sweetbreads and foie gras, wrapped in bacon ($35/lb.).