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  2. 10 Types of Meat for a Charcuterie Board, from Tender ... - AOL

    www.aol.com/lifestyle/10-types-meat-charcuterie...

    threeart/Getty Images. Pairs With: Parmesan, pecorino Romano, fresh mozzarella, provolone, Asiago, focaccia, cantaloupe, fig jam This crowd favorite is a dry-cured ham that comes from a pig’s ...

  3. Do You Really Know What Should or Shouldn't Go on a ... - AOL

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    Here’s what not to put on a charcuterie board: Fruits that brown quickly like avocados and apples. Foods that are mushy like bananas, kiwis, mangos, and papaya. Foods that spoil quickly like ...

  4. How to Make the Best Charcuterie Board (Because No Party Is ...

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    FreshSplash/Getty Images. On a charcuterie board, their purpose is to be a vehicle for cheese and meat. Variety is the name of the game, both in terms of texture and appearance.

  5. Charcuterie board - Wikipedia

    en.wikipedia.org/wiki/Charcuterie_board

    Charcuterie board. A charcuterie board is of French origin and typically served as an appetizer on a wooden board or stone slab, either eaten straight from the board itself or portioned onto tableware. It features a selection of preserved foods, especially cured meats or pâtés, as well as cheeses and crackers or bread.

  6. Capocollo - Wikipedia

    en.wikipedia.org/wiki/Capocollo

    Capocollo[1] (Italian: [kapoˈkɔllo]) [2] or coppa (Italian: [ˈkɔppa]) [3] is a traditional Italian and French (Corsica) pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thinly.

  7. Soppressata - Wikipedia

    en.wikipedia.org/wiki/Soppressata

    Soppressata is an Italian dry meat product (salume). Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia [1] and Calabria, and a very different uncured salami, made in Tuscany and Liguria. It is still part of southern Italian cultural heritage that local people (especially in the ...

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