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Charcuterie Question !!

post #1 of 5
Thread Starter 
Just a question for ya'll.... I have a lonzino, lomo & bresaola that are done & slicing some up today. I am sure they are awesome just to eat sliced thin with a cold one, but just curious as to how you all eat yours? Any other ways to eat them? Thanks in advance for your time, much appreciated!
post #2 of 5
Typically as part of a cheese plate with some preserved vegetables as well, or standing at the cutting board with a beer...
post #3 of 5
Thread Starter 
Quote:
Originally Posted by MyOwnIdaho View Post

Typically as part of a cheese plate with some preserved vegetables as well, or standing at the cutting board with a beer...

Thank you!
post #4 of 5

We slice thin, arrange on a plate, top with salad greens and sprinkle with lemon juice and olive oil and serve with a small dob of horseradish on the side. Makes a nice summer appetizer.

post #5 of 5
Thread Starter 
Quote:
Originally Posted by Petewoody View Post

We slice thin, arrange on a plate, top with salad greens and sprinkle with lemon juice and olive oil and serve with a small dob of horseradish on the side. Makes a nice summer appetizer.

Thank you!
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