Tag: charcuterie

Mortadella alla bue

Meat enthusiasts often have a go-big-or-go-home mentality — big steaks, big roasts, big bones. That’s why some of the delectable but relatively smaller slices, links and cuts from the sausage category may go unnoticed. Not so with one sausage that (like revenge) is best served cold. Mortadella may look like a really big and fatty bologna, which it sort of is, but that’s part of the pork tradition in this celebrated Italian cold cut native to Bologna.  Continue Reading

Simple Charcuterie for An Amazing Party

When executed properly, a charcuterie board can be every bit as interesting, delicious and memorable as any entrée your kitchen can churn out. For centuries, the practice of making preserved meats (typically pork) that have been salted, cooked, smoked and dried, has been equal parts artistry and taste. When complemented with breads, cheeses and an assortment of other accompaniments, the results could be otherworldly.  Continue Reading