#charcuterie
Home Made Charcuterie Boxes
Box 1 - Sweets, Fruits and Crackers
Box 2 - Cheese, Meats and Deli Sides
Instagram // Snapchat ~ Nataliaamay ✿
a lovely october picnic with a vegan cheese board
Happy Valentine’s Day to meeee.
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Why yes I did hike 1800 ft up with a charcuterie platter and champagne. And I have the whole mountain and this view to myself!
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#photography #hiking #california #charcuterie #valentinesday2021 #landscapephotography #landscape
https://www.instagram.com/p/CLSpSEYFg38/?igshid=133rahjvkx65m
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Greek cheeses and cold cuts plate with Syros salami, Mykonos louza, Santorini chloro, Anafi lagaro, Andros volaki, Crete gruyere.
Oia, Santorini, GR
@mystique_hotel
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Breakfasts at the Charisma Restaurant were one of the best parts of the day! The food was great and the service always exceptional!
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#charcuterieboard #charcuterie #cheese #salumi #cheeseboard #breakfast #brunch #oia #santorini #marriottbonvoy #food #foodie #foodporn #foodstagram #foodphotography #vittlemonster #feedme #instafood #eater #nomnom #foodgasm #yummy #tasty (at Mystique, a Luxury Collection Hotel, Santorini)
https://www.instagram.com/p/CdD2XFqFW9t/?igshid=NGJjMDIxMWI=
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Michael Ruhlman shares some really simple tips for curing meat that just about anyone can do in their fridge at home in part 2 of our conversation series.
In part 1 of a series, Steve sits down with Michael Ruhlman, author of Charcuterie, to discuss the history of cured meat. Ever wonder where Steve gets his sausage recipes? Look no further…
Christmas Eve Charcuterie ~ #샤퀴테리 #저녁메뉴 #크리스마스이브 #먹스타그램 #맛스그램 #푸드스타그램 #홈파티 #안주 #yummy #dinner #appetizersfordinner #charcuterie #christmaseve #christmascharcuterie #cheeseboard #foodstagram #instafood #happychristmaseve (at Honolulu, Hawaii)
https://www.instagram.com/p/CX5cPg2r3r7/?utm_medium=tumblr
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Prost Wine Bar & Charcuterie https://anniewearsit.com/eat-prost-wine-bar-charcuterie-frankenmuth-mi/
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Olympia Provisions
Location: Portland, OR
Olympia Provisions, Oregon’s first USDA-approved salumeria is making sausage the old way.
Famous in the region for their Sweetheart ham and traditionally made charcuterie, Olympia Provisions is the darling of Portland’s local, artisanal food scene. Chopt Co-Founder Tony Shure and Creative Director Julia Sherman, took a tour of their factory and their adjacent restaurant, to really get a grasp on why all sausage Is not created equal.
Elias Cairo grew up making charcuterie by hand with his Greek-American father. Hooked on the traditional methods, he went to Europe to apprentice with the masters, and returned to Portland to bring his passion home. The first thing he would need was the equipment. As if the universe was answering his calling, an older German sausage maker offered up his set-up for no money down as long as they safeguarded the old-style techniques. After all, this is a dying craft, and if Elias could make it cool again, he would have a whole world of old-world salumi heads on his side.
Entering the Olympia Provisions facility, we put on our hairnets, masks, rubber boots and lab coats. Enter what can only be described as a meat sauna, and you will find hundreds of salami hanging in a room just warm enough to encourage the cultures to form. Sausage is fermented, and the name of the game is encouraging those delicious bacteria to grow instead of the bad bacteria, so this place was clean as a whistle. The smell was completely unique – warm and yeasty, something like freshly baked bread. The salami is never cooked, just cured, using a long slow fermentation to make sure the flavor is just right.
Ok, so here’s a revelation for you. You know that white powder that coats a sausage? In most domestically made examples that’s just milk powder, masquerading as mold! The mold is the good stuff, and an Olympia sausage will always have the real McCoy.
Pick up their truly stunning cookbook, styled by Elias himself, and get the sausage party started yourself.
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I heard y’all like sharkcoochie boards. Here’s a #31NightsOfHalloween one.
Watch your favorite Halloween movies all October long on Freeform.
Day 2 in Boston:
The snow had stopped, but the walk was still freezing and slushy as we made our way to The Salty Pig. I really wanted to try their cocktails, but between brunch & beer, I wasn’t ready for food AND drinks. Both things we ordered were delicious.
Charcuterie plate: finocchiona, a dry cured garlic & fennel sausage from Zoe’s in CA; bjiou, a young goat cheese that’s soft enough to spread but not lose shape like brie.
The Salty Pig Pizza aka “today’s salty pig parts”, mustard, pale ale vinaigrette, and (unlisted in the menu) arugula. Never thought mustard on pizza would be good but it SO WAS. Paired perfectly with the salty pig parts. We had leftovers of this (and leftover pasta) for brunch the next day & it was still so good.
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