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2. How to Make the Best Charcuterie Board (Because No ... - AOL

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   The Best Types of Meat to Use for a Charcuterie Board. LauriPatterson/Getty Images. ... Spanish Chorizo: This hard, cured meat is known for its vibrant color and spicy, fatty flavor. It’s a ...

3. 10 Types of Meat for a Charcuterie Board, from Tender ... - AOL

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   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 ...

4. Make a Stunning Trader Joe's Charcuterie Board With ... - AOL

   www.aol.com/13-ingredients-trader-joes-foolproof...

   5. Spicy Uncured Charcuterie Collection. $9 for 9 ounces. Instead of buying multiple packages of different meat, opt for an all-in-one approach. TJ's selection of spicy uncured charcuterie ...

5. Charcuterie - Wikipedia

   en.wikipedia.org/wiki/Charcuterie

   Charcuterie hanging in a French shop. Charcuterie (/ ʃ ɑːr ˈ k uː t ər i / ⓘ, shar-KOO-tər-ee, also US: / ʃ ɑːr ˌ k uː t ə ˈ r iː / ⓘ, -⁠ EE; French: [ʃaʁkyt(ə)ʁi] ⓘ; from chair, 'flesh', and cuit, 'cooked') is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily ...

6. Charcuterie board - Wikipedia

   en.wikipedia.org/wiki/Charcuterie_board

   Charcuterie is cured meat, derived from the French chair, 'flesh', and cuit, 'cooked' and was coined in 15th century France. [2] [3] The owners of shops specializing in charcuterie (charcutiers) became popular for their detailed preparation of cured meats and helped establish stylized arrangements of food as part of French culinary culture.

7. Saucisson - Wikipedia

   en.wikipedia.org/wiki/Saucisson

   pork. Media: Saucisson. Saucisson hanging to dry. Saucisson (French: [sosisɔ̃]), also saucisson sec or saucisse sèche, is a family of thick, dry-cured sausage -shaped charcuterie in French cuisine. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami. [1]

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

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

   Pronounced shar-KOO-tuh-ree, charcuterie is French for cured or preserved meats. The word may also refer to a deli or shop that sells meats that are cooked, processed, or cured. Charcuterie is the ...

9. Charcuterie: The Craft of Salting, Smoking and Curing

   en.wikipedia.org/wiki/Charcuterie:_The_Craft_of...

   House: A Memoir. Charcuterie: The Craft of Salting, Smoking and Curing is a 2005 book by Michael Ruhlman and Brian Polcyn about using the process of charcuterie to cure various meats, including bacon, pastrami, and sausage. The book received extremely positive reviews from numerous food critics and newspapers, causing national attention to be ...