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2. 35 Drop-Dead Gorgeous Charcuterie Board Recipe Ideas - AOL

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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 ...

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. 31 Drop-Dead-Gorgeous Charcuterie Board Recipe Ideas - AOL

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   A charcuterie board is a go-to for hosts—and a fan favorite of guests—for good reason. While "charcuterie" technically means a range of different cured meats, these platters go beyond salami ...

5. Charcuterie board - Wikipedia

   en.wikipedia.org/wiki/Charcuterie_board

   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. Capocollo - Wikipedia

   en.wikipedia.org/wiki/Capocollo

   Capocollo[1] (Italian: [kapoˈkɔllo]) [2] or coppa (Italian: [ˈkɔppa]) [3] is a traditional Italian and French (Corsica) pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thinly.

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

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   Lara Hata/Getty Images. Absolutely! Assemble the entire board in advance and keep it in the fridge right before it’s time to serve. If there are warm or room temperature components, keep them ...

8. Soppressata - Wikipedia

   en.wikipedia.org/wiki/Soppressata

   Soppressata is an Italian dry meat product (salume). Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia [1] and Calabria, and a very different uncured salami, made in Tuscany and Liguria. It is still part of southern Italian cultural heritage that local people (especially in the ...

9. 31 Drop-Dead-Gorgeous Charcuterie Board Recipe Ideas - AOL

   www.aol.com/lifestyle/16-drop-dead-gorgeous...

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