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

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

    Below, you’ll find ten of my favorite meats for a charcuterie board for every taste, from spicy pepperoni to rich prosciutto. Even better, you’ll find pairing suggestions and tips for ...

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

    www.aol.com/really-know-shouldnt-charcuterie...

    Charcuterie boards come in all shapes and sizes, from simple set-ups with salume to meat-and-cheese platters to elaborate spreads with fine and fancy meats, cheeses, and accompaniments.

  4. Every Home Cook and Baker Deserves an Amazing Food Gift ... - AOL

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    Cheese & Charcuterie Board. ... The Good Hurt Fuego Hot Sauce Gift Set. amazon.com. $29.99. Amazon. ... It's no secret how we feel about high-quality meat around here, and with a ButcherBox ...

  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. Soppressata - Wikipedia

    en.wikipedia.org/wiki/Soppressata

    Soppressata is an Italian salume (cured meat product). 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 ...

  7. Mortadella - Wikipedia

    en.wikipedia.org/wiki/Mortadella

    Mortadella Bologna PGI from Italy. Mortadella with pistachios from Italy. Mortadella (Italian: [mortaˈdɛlla]) [1] is a large salume made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). It is traditionally flavoured with peppercorns, but modern ...

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