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Enjoying the fruits of the dry curing season

post #1 of 6
Thread Starter 
Nothing new, but with the warm weather here more comes out from the freezer than goes in.
Here is an example of our weekend charcuterie board:


From the top: coppa, salted/dried/smoked backfat (lardo style), duck prosciutto, poached paprika backfat,smoked pancetta.
post #2 of 6

Very nice!

 

Al

post #3 of 6

Oh my !!!    What a choice to choose from....  (wipe the keyboard)...

post #4 of 6

And where is my invite?

 

Disco

post #5 of 6
Thread Starter 
I don't dare inviting you to the Big smoke. You would be on the first westjet / greyhound back the moment you arrive. Let's discuss FedEx.
post #6 of 6
Thread Starter 
Apres-Canada Day charcuterie board


Left to right:
Smoked salmon log, cold smoked sockeye,smoked duck prosciutto, smoked dry cured hot sausage (pork+beef), deer hunter's salami, deer smoked sausage, sopressatta, nduja.
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