Chef Andrew Cowan
Hundred Bar & Kitchen, Edmonton
> A quick and elegant board to serve with drinks or as an appetizer.
Various cured pork meats:
Truffle pork belly
Pork shoulder prosciutto
Cured pork jowl
Crostini or crackers
On a wooden board, arrange slices of truffle-cured pork belly, garlic chorizo, shoulder prosciutto, and dried cured pork jowl. Add olives, pickles and grainy mustard. Serve with crostini or crackers.