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Pair a few of each with your choice of nuts, pickles, crackers and produce, plus spreads all your guests can get behind (like hummus, jam or vegan cream cheese ). Finish the platter with sprigs of ...
Prosciutto, ham, salami, soppressata, mortadella, capicola, chorizo, pepperoni, saucisson and bresaola are ten of my favorite types of meat for a charcuterie board. But you can truthfully use just ...
Whether it’s on a fancy cutting board, in a jar or exclusively made of breakfast foods, a charcuterie board never disappoints. And with good reason: They’re customizable, great for feeding a ...
Make the sauce: Reserve 3 cups of the squished tomatoes, and puree the rest in a food processor. Pour the oil into an 8- to 9-quart dutch oven or other pot large enough to hold the mussels in no more than two layers and turn the heat to medium-high.
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. In Europe 'charcuterie' refers to cold ...
While "charcuterie" technically means a range of different cured meats, these platters go beyond salami and prosciutto, typically featuring various cheeses, crackers, spreads and produce. But what ...
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 ...
Mortadella Bologna PGI from Italy. Mortadella with pistachios from Italy. Mortadella (Italian: [mortaˈdɛlla]) [1] is a large salume (Italian: [saˈluːme]) 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).
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