Mark LaFay - Charcuterie For Dummies

PHOTO BY DAVID PLUIMER

Smoked belly bacon (see for this recipe).

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Jowl bacon (see for this recipe).

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Rasher back (see for this recipe).

MARK LAFAY

Mold from the Penicillium family is often found growing on aged cheeses and dry-cured meats, such as these salamis. See for details.

CORRIE E. COOK FOR GOOSE THE MARKET AND SMOKING GOOSE

Pancetta Tesa (Flat Pancetta). You can find this recipe in .

MARK LAFAY

Guanciale (see for this recipe).

MARK LAFAY

Coppa (see for this recipe).

BROOKLYN CURED

Bresaola (see for this recipe).

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Breakfast sausage (see for this recipe).

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Pork bratwurst (see for this recipe).

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Venison hunters sausage (see for this recipe).

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Island chicken sausage (see for this recipe).

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Turkey cranberry sausage (see for this recipe).

MARK LAFAY

Andouille (see for this recipe).

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Smoked pork sausage (see for this recipe).

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The Stoneking charcuterie board. See for more on how to put together a fantastic charcuterie board for entertaining.

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Savory tomato jam (recipe in ) makes a tasty and attractive addition to your board.

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Pickles add nice crunch and acidity. If you want to make your own quick pickle chips, check out the recipe in .

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No charcuterie board is complete without cheese. Select a variety of soft and hard cheeses to compliment your meats.

Charcuterie For Dummies

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