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  2. 5 Charcuterie Boards That Will Win Over All Your Guests - AOL

    www.aol.com/5-charcuterie-boards-win-over...

    What is a Charcuterie Board? Simple charcuterie boards are dry cured meat platters that contain a variety of thinly sliced meats served at room temperature or cold. The appetizer features artfully ...

  3. 27 Epic Thanksgiving Charcuterie Boards For Your Turkey Day - AOL

    www.aol.com/27-epic-thanksgiving-charcuterie...

    Here are 27 epic Thanksgiving charcuterie boards for you to enjoy with family and friends. Browse through them for ideas and inspiration, then get ready to impress your guests come Turkey Day!

  4. 33 Pinterest-Worthy Food Boards, From Butter Boards to DIY ...

    www.aol.com/33-pinterest-worthy-food-boards...

    Best Ingredients for a Charcuterie Board. To make the best cheese board, try to focus on three things: variety, taste, texture. Variety makes a great board; add items that are sweet, salty ...

  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.

  6. How to Make a Cheap Charcuterie Board for Under $30 - AOL

    www.aol.com/cheap-charcuterie-board-under-30...

    Item. Price. 1 16-ounce jar kosher baby dill pickles. $1.39. 1 jar Spanish Manzanilla green olives. 99 cents. 1 box garlic chiva pita crackers. $1.89. 1 French baguette

  7. 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 ...

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