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2. 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 (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).

3. 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 ...

4. Budd Dairy Food Hall - Wikipedia

   en.wikipedia.org/wiki/Budd_Dairy_Food_Hall

   February 14, 2017. Budd Dairy Food Hall is a food hall in the Italian Village neighborhood of Columbus, Ohio. The Cameron Mitchell Restaurants -run hall holds ten foodservice locations, three bars, and indoor, patio, and rooftop seating. It is situated in the historic Budd Dairy Company building, a former milk processing and distribution facility.

5. This is the 'trendy' Italian meat with 1,000 years of staying ...

   www.aol.com/news/trendy-italian-meat-1-000...

   January 26, 2023 at 11:00 AM. Chef-owner Evan Funke of Mother Wolf in Los Angeles holds up an Italian meat, mortadella, his favorite salumi. (Mel Melcon / Los Angeles Times) Rounds of sliced-thin ...

6. Don Angie owners make clam pasta and crab dip from ... - AOL

   www.aol.com/news/don-angie-owners-clam-pasta...

   Crab & Mortadella Dip by Angie Rito and Scott Tacinelli. Angie grew up working in her family's Italian bakery and deli, and ingredients like mortadella played a big role in her young life. We love ...

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 ...