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

   www.aol.com/lifestyle/best-charcuterie-board...

   To make it even simpler, lean on the 3-3-3-3 rule we learned from Broma Bakery: Use three cheeses, three meats, three starches or carbs and three accompaniments (fruits, nuts, spreads and even ...

3. 35 Drop-Dead Gorgeous Charcuterie Board Recipe Ideas - AOL

   www.aol.com/32-drop-dead-gorgeous-charcuterie...

   Jarcuterie, aka single-serve charcuterie served in glasses or mason jars, took over social media in 2020. This sweet take on the trend stars yogurt-covered pretzels, fun-size candy bars, lollipops ...

4. How to Make Your Cheeseboard 10x Better - AOL

   www.aol.com/lifestyle/cheeseboard-10x-better...

   Just make sure you use blocks of cheese instead of slices because you'll be melting it over an open flame, just like you do with marshmallows for s'mores. "Slice a big enough piece so that it ...

5. Charcuterie board - Wikipedia

   en.wikipedia.org/wiki/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. In Europe 'charcuterie' refers to cold ...

6. Forcemeat - Wikipedia

   en.wikipedia.org/wiki/Forcemeat

   Forcemeat (derived from the French farcir, "to stuff" [1]) is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients. The result may either be smooth or coarse. Forcemeats are used in the production of numerous items found in charcuterie, including quenelles, sausages, pâtés, terrines, roulades, and galantines.

7. 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 ...