Victoria Holmes has turned her knack for creating a delicious eye-catching spread and a love for entertaining into a thriving business. 

Victoria, aka The Charcuterie Mama, crafts artisanal boards and grazing tables that are as beautiful as they are delicious — all while juggling deliveries, her part-time job and her main passion: motherhood.

She first connected with the business through her previous job, where she met the original Charcuterie Mama, who was based in Ocala. The two became partners, with Victoria covering Lake and Sumter counties.

“About six months into that, she came to me and said, ‘I think I want to step away. I want to sell my business,’” Victoria says. “I took a chance and decided to take over as the full-time owner, adding Marion County to what I was already doing.”

The business has been around for nearly four years, but Victoria has been sole owner for the last two. Although she mainly serves Lake, Sumter and Marion counties, she’s traveled as far as Jacksonville and nearly to Tampa to deliver her custom creations. 

“Pretty much if someone wants me to come and we can work it out, then I’ll be there,” she says.

For Victoria, charcuterie is more than a trend; it’s a way to combine creativity, flavor and family life into something uniquely her own. 

Running The Charcuterie Mama gives Victoria the flexibility to balance work and family. 

“I can be working on stuff at home while being able to spend time with my daughters,” she says. “Nine times out of 10, if I’m just dropping off a board, they go with me, which I love.”

That flexibility is key, especially after she was laid off from her former job with Boar’s Head in September. She now supplements her income with a part-time job while continuing to grow her business. 

She credits her husband for helping make it all possible, saying that he is great at handling chaos in the busy season.

Still, building the business didn’t happen overnight.

She’s the first to admit she didn’t start as a pro. But she quickly became one.

“I always liked bringing charcuterie, just kind of personal boards to a party, but I was decent at them,” she says.

Today, her boards and grazing tables are a mix of familiar and adventurous options, customized for each client. 

“I start with some basics like salami and prosciutto, and then I’ll typically do a spicy, like a pepperoni or a spicy capicola,” she says. “I try to make sure there’s something for everybody.”

She enjoys including less common cheeses like Manchego and blueberry goat cheese, but Victoria also includes what she calls “safe options” for guests who prefer more familiar fare. Cheddar, pepper jack or gouda are what most people can pick out pretty well,” she says.

Fruit, nuts and honey round out most boards, with honey especially well-paired with soft cheeses like Brie.

“Honey I would drizzle on any of my cheeses, specifically Brie,” she says. “And crackers always go on the side, so they don’t get soggy.”

Victoria also offers large-scale grazing tables, which are especially popular at weddings and big events.

“It’s exactly what it’s called. You graze,” she says. “You go up, take a little bit, eat it, come back, get more…and before you know it, you’re actually full.”

Victoria offers a wide range of themed charcuterie options tailored to almost any occasion. She enjoys getting creative with seasonal ingredients and colors for festive holiday boards during the Christmas season, Easter, fall and the Fourth of July, as well as spooky setups for Halloween. For more personalized celebrations, she makes number-shaped boards for birthdays, elegant spreads for baby showers and single-serve charcuterie cups that are perfect for parties, weddings and corporate events.

What keeps people coming back is the personalization and the care she puts into every detail. Whether it’s a simple two-person box or a sprawling display, Victoria wants each creation to feel intentional and joyful.

Charcuterie Made Simple

Quick Tips for a Beautiful Charcuterie Board

Charcuterie boards are the ultimate way to snack in style—whether you’re hosting guests or treating yourself. Here’s how to build one that’s as delicious as it is eye-catching:

1. Mix up the cheese
   Pick 3–4 types with different textures and flavors:
   •  Soft (Brie, goat)
        •  Hard (Aged cheddar, manchego)
   •  Funky (Blue, washed rind if you’re feeling bold)
   Let cheese sit at room temp for 15 minutes before serving.
2. Add meats with movement
   Fold or roll prosciutto, salami, and pepperoni to create texture. Try a mix of mild and spicy for balance.
3. Sweet & salty balance
   Add fresh fruit (grapes, berries, apple slices) and dried (apricots, dates). Tuck them in to break up salty bites.
4. Don’t forget the crunch
   Offer crackers, baguette slices or breadsticks. Choose both plain and flavored options to please everyone.
5. Fill the gaps
   Small touches make the board shine:
   •  Nuts
   •  Olives or pickles
   •  Honey, jams or mustard
   •  Garnish with herbs (rosemary = instant elegance)
6. Style it like art
   Place cheeses first, then meats. Cluster items in odd numbers and let colors flow. Use small bowls for messier items.
7. Final tip:
   There’s no “perfect” board—just delicious combos and a little creative flair. Have fun with it!

Quick Caprese Salad

Makes 4 servings

Photos: Cindy Peterson & Provided