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Charcuterie Board (Video)

Chef Andrew Cowan
Hundred Bar & Kitchen, Edmonton
> A quick and elegant board to serve with drinks or as an appetizer.

Ingredients

Various cured pork meats:
Truffle pork belly
Garlic chorizo
Pork shoulder prosciutto
Cured pork jowl

Olives
Pickles
Grainy mustard
Crostini or crackers

Preparation

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.