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Charcuterie is designed for bringing people together to enjoy simple but elegant food. It’s a trendy way to present food and the word charcuterie is a French term for a line of cooking devoted to prepared meat products, primarily from pork. French pronunciation “Shar-Coo-Tree.”
Food is about the taste and experience. You want to make sure you’re presenting and pairing a contrast of flavors to excite your guests taste buds. Consider a charcuterie board as edible art.
RULES:
Quality ingredients matters!
Creating a bountiful board takes a bit of effort. You want to choose your charcuterie; pork products. Then start to add the proper cheeses, sauces, dips, seasonal produce, texture, and garnish. You will also need your canvas; a board.
CHARCUTERIE AND SPREAD OPTIONS:
Sauces
Dips
Honey
Jam
Jelly
Mustard
Hummus
CHARCUTERIE OPTIONS:
Soppressata
Calabrese
Mortadella
Prosciutto
Genoa Salami
CHEESE OPTIONS:
Aged + Hard
Firm
Soft
Crumbly + Blue
Creamy
Nutty
Tangy
Metallic
Roasted Aromas
CHEESE MILK TYPES:
Cow
Goat
Sheep
Alternative
SEASONAL PRODUCE:
Winter
Spring
Summer
Fall
FOOD TEXTURE:
Crackers
Toast
Soft Artisan Bread
GARNISH:
Edible Flowers
Fresh Greenery
Rosemary Sprigs
Olive Branches
With February’s Charcuterie Pairing Menu your guests are sure to be enjoying every bite. Check out the charcuterie blog!
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