Resin River Acacia Charcuterie Board

A river board is made by splitting a piece of timber and pouring tinted resin into the gap, so the finished surface reads as a stream running through the grain. Because acacia never splits the same way twice, the channel is different on every board, and the piece looks handmade because it is. It is a serving surface first and a cutting board second.

Acacia is dense, oily and slow to dry out, which is why it holds a finish so well. The resin is sanded flush with the timber, giving one continuous plane with nothing to catch a cloth or trap crumbs, and the edges are eased so it sits comfortably in the hand when carried loaded. The weight keeps it planted on a counter rather than sliding while you work.

Use it for cheese, charcuterie, bread, fruit and canapes, or as a heat-safe landing pad for a dish coming to the table. Wash by hand in warm water, dry it straight away rather than leaving it to sit wet, and rub in a food-safe board oil now and then. It is not dishwasher safe, and long soaking will lift the grain. Treated that way it will outlast most of the kitchen around it, and the resin channel stays glass-clear rather than clouding, so the board still looks like the piece you bought years after the first cheese course crossed it. Part of the Veyra Home cutting board range.

• Solid acacia hardwood with a poured tinted resin river
• Resin sanded flush for one continuous serving surface
• Every board unique in grain pattern and pour
• Eased edges and substantial weight for stability
• Hand wash and dry; oil periodically with food-safe board oil