Crackers first, pickles last.

The secret to a charcuterie lunch box is keeping the wet stuff away from the crunchy stuff, so your crackers don’t turn into sad sponges before you eat.

Start with a lunchbox that has compartments, or make your own with those little silicone muffin cups. Put the drier things at the bottom: crackers, bread, hard cheese. Fold the salami so it’s easy to grab, and place it on top. Soft cheese, grapes, pickles, or olives go in their own small containers — never directly on the crackers.

If you’re using a single container, wrap the crackers in a paper towel or beeswax wrap. That gives them a buffer from moisture and keeps them crisp. Then pack the wet stuff on one side and the cured meats on the other. You’re not making a work of art; you’re making a lunch that doesn’t turn to mush by the time you sit on the blanket.

Nobody likes a damp cracker.