Tonight's Board....05/11/2023

[indaswamp]

Had dinner at my fishing friends house tonight. Did the Pecan Crusted Duck Patties with Cumberland Sauce again. We sipped wine and sampled the board for over an hour. I was in heaven! Brought a big Italian Borolo Reserva to drink with the board.

I really enjoyed the 16yr. aged Cheddar that Steve H sent to me! That cheese REALLY wakes up with a glass of wine!!! Holy Crap...I was blown away! Really good cheese! And the big wine was perfect for it! High acid, High tannins, High alcohol. It pairs well with big bold flavors.

Starting top left going clock-wise...
Finocchiona , Goose/pork pepperoni, Goose thigh tasso, pistachio and lemon, Calabrian Soppressata, 26 month Aged Fiocco di Culatello (middle), tenderloin stuffed Soppressa di Vento. Cheeses were 16 yr. aged Cheddar and Parmesan.

 

[Steve H]

Looks really good Keith! I'm glad you enjoyed the cheese!

 

[DRKsmoking]

Nice board of samplers

David

 

[mike243]

Wow very nice, never had a idea cheese could be aged that long, wine yes cheese no lol

 

[schlotz]

Whoa, Barolo! Now there is a wine.

 

[civilsmoker]

Man I think I could consume that whole board by myself, ie as you turn to pour the wine, you be like what happened to the board….it be gone!

Very nice!

 

[indaswamp]

Looks really good Keith! I'm glad you enjoyed the cheese!

Thanks Steve! It amazes me how a good wine can transform cheese and accentuate the good flavors. Very good cheese my friend! Lots of compliments.

 

[indaswamp]

Nice board of samplers

David

Wow very nice, never had a idea cheese could be aged that long, wine yes cheese no lol

Thanks guys!

 

[indaswamp]

Whoa, Barolo! Now there is a wine.

Indeed! And that is next on the wine list for us to make!

 

[indaswamp]

Man I think I could consume that whole board by myself, ie as you turn to pour the wine, you be like wait happened to the board….it be gone!

Very nice!

LOL! Thanks Civil! Though I don't recommend eating a charcuterie board that fast...the whole point is to eat it slowly and savor the explosion of flavors the dry curing process creates.

 

[02ebz06]

Very nice looking spread! Did you make the board ? It's very nice as well.
My charcuterie has been just pepperoni, summer sausage, and Genoa salami.
Need to try Soppressata.

 

[indaswamp]

Very nice looking spread! Did you make the board ? It's very nice as well.
My charcuterie has been just pepperoni, summer sausage, and Genoa salami.
Need to try Soppressata.

Yes, I made the board as well with the help of my Uncle that has a wood shop.

 

[JLeonard]

Man I think I could consume that whole board by myself, ie as you turn to pour the wine, you be like what happened to the board….it be gone!

Very nice!

Same here! I love an adult lunchable.
And I keep saying we need a "drooling" emoji to go into the like button. Cause this for sure had me drooling.

Jim

 

[civilsmoker]

Oh when I said be gone it be gone to the roof with me while it savor every bite myself watching the sky….lol. We love board dinners on a Sunday afternoon…..hours of just tasty experience!

 

[BGKYSmoker]

Man O Man

I sure do like that...Awesome as always.

 

[indaswamp]

Man O Man

I sure do like that...Awesome as always.

Thanks Rick! It's amazing how much better the salami is after a year rest in the fridge. Once it warms up to room temp. and the flavor profile wakes up. That fennel salami definitely became exceptional with age!

 

[stlbbq]

Oh man this sounds great. Makes me want to put something together this weekend. My wife has me smoking ribs for Mother's Day, but may need to start it off with something like this board!

 

[sawhorseray]

Incredible spread Keith, just doesn't get any better than that! RAY

 

[chopsaw]

Looks great !

 

[indaswamp]

Oh man this sounds great. Makes me want to put something together this weekend. My wife has me smoking ribs for Mother's Day, but may need to start it off with something like this board!

Incredible spread Keith, just doesn't get any better than that! RAY

Looks great !

Thanks Guys!