A good cured meat board does not need to be complicated. Start with a few cuts that each bring something different to the table, add a little bread and cheese, then give everyone room to choose their favorite bite.

At Papa Did It, three of our most distinctive cuts make that choice easy: Basturma, Beef Prosciutto and Suho Meso. Each begins with beef and time, but each brings its own character once it reaches the board.

Here is a simple way to get to know them and serve them together.

Start with three distinct cuts

Basturma: for a bold, spiced slice

Basturma is a traditional spiced, air-dried beef cut with a deep savory character and gentle warmth from its seasoning. Ours is naturally hickory-smoked and slowly air-dried, which gives it a firm yet tender texture and a full aroma.

Slice it thin and place it where it can be the first thing someone reaches for. Basturma brings presence to the board, especially next to aged cheese, dark bread, olives or a little mustard.

Beef Prosciutto: for delicate folds

Beef Prosciutto is our dry-cured, air-aged whole-muscle beef with a tender, silky texture and a bolder hickory-smoked finish. It is inspired by old-world European curing techniques and is often compared to bresaola, but it has a Papa Did It character all its own.

This is the cut to fold into loose ribbons instead of laying flat. Those soft folds make a board feel generous without adding extra work. Serve it beside good bread, a mild cheese and a few simple accompaniments that let the slice stay in focus.

Suho Meso: for a clean, beef-forward bite

Suho Meso is a traditional Balkan-style dry-cured beef. It is built around a simple idea: salt, fresh air and time. The result is a firm yet tender cut with a clean, concentrated beef flavor.

Traditionally, Suho Meso is enjoyed thinly sliced and without a lot around it. On a board, it is the cut that keeps things grounded. Give it a little space, add bread and aged cheese nearby, and let the flavor do the talking.

Build the board in five simple steps

1. Put the meat on the board first

Begin with the three cuts before adding anything else. Keep them separate so guests can see the difference right away.

Place Basturma in thin overlapping slices. Fold Beef Prosciutto into relaxed ribbons. Arrange Suho Meso in a small fan of thin slices. You do not need a huge board. A small one with intention is more inviting than a crowded one.

2. Add bread with texture

Choose dark bread, a simple country loaf, crackers or thin slices of toasted bread. The bread should support the cured meat, not cover its flavor.

3. Keep the cheese simple

One aged cheese and one mild cheese are enough. Aged cheese works especially well with Basturma and Suho Meso, while a milder cheese gives Beef Prosciutto room to show its delicate texture.

4. Add one briny and one sweet element

Olives, pickles or a few capers add brightness. Grapes, figs or a spoonful of fruit preserve bring a gentle contrast. Use small amounts. The goal is not to turn the board into a buffet—it is to make each slice feel even more considered.

5. Let people build their own bite

There is no single correct order. Someone may start with Basturma and dark bread. Someone else may fold Beef Prosciutto onto a cracker. Another person may try Suho Meso on its own first. That is the point of putting three cuts together: every guest can find the flavor and texture that fits the moment

 

Choose your cut by the occasion

Choose Basturma when you want a spiced slice with a strong personality on the board.

Choose Beef Prosciutto when you want delicate folds for an easy, elegant plate.

Choose Suho Meso when you want a Balkan-style dry-cured cut with a clean, beef-forward character.

Or serve all three. A family table is better when there is something for everyone to discover.

Make it simple. Make it yours.

The best boards are not built from a long shopping list. They come together from a few good pieces, served with care. Slice slowly, keep the accompaniments simple and let the meat take its place at the center of the table.

Shop Basturma · Shop Beef Prosciutto · Shop Suho Meso

Availability can change. Please check each product page before ordering.