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2022 Charcuterie Board

Editors’ Choice

T’ahpas 529, Melrose

Way before small plates became a thing, the Spanish understood the joys of snacking on a bunch of tiny bites. So, if you’ve never tried Jamon Iberico Fermin, this is the perfect place to do it. The dry-cured ham is made from heirloom black-footed pigs who feast on acorns in the forest in Spain. Skip the bread and just lay a piece of this intensely flavorful and slightly nutty ham on your tongue to savor it, perhaps best accompanied by a glass from the restaurant’s impressive array of sherry. Beyond the Iberico, the selection of Spanish cured meats and sausage, assorted cheeses, and house accompaniments is unmatched. Plus, there’s live acoustic music several nights a week. 529 Franklin St., Melrose, 781-590-4916,


Readers’ Choice 

The Modern Butcher, Newburyport

Order early—especially if you want one of this whole-animal butchery shop’s gorgeous boards for a holiday. They make most of their charcuterie in house—a rarity just about everywhere—and all of their pork charcuterie comes from purebred Berkshire pigs raised just five miles down the road in Salisbury. 226 Merrimac St., Newburyport, 978-465-6500,

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