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

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

   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. Do You Really Know What Should or Shouldn't Go on a ... - AOL

   www.aol.com/really-know-shouldnt-charcuterie...

   The 3-3-3-3 Rule refers to the ratio and number of charcuterie ingredients on a charcuterie board. Based on this rule, there should be: 3 meats in different varieties like dry-cured salami, cured ...

4. 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 ...

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

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

   Individual packs of chocolate covered almonds: $1.29. Fruit leather for creating letters and shapes with knives or cookie cutters: 49 cents. To personalize a charcuterie board, you can spell out ...

6. Live edge - Wikipedia

   en.wikipedia.org/wiki/Live_edge

   Live edge or natural edge is a style of furniture where the furniture designer or craftsperson incorporates the natural edge of the wood into the design of the piece. Live edge furniture often incorporates gnarly wood, such as Alligator Juniper , mesquite , Vachellia nilotica and salvaged wood that could not be used in conventional woodworking.

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 ...