Charcuterie board - loaded

Discussion in 'Curing' started by atomicsmoke, Feb 15, 2015.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I got here prosciutto (bought a whole leg, my only contribution is slicing), then stuff I made: summer sausage, dried pork cold smoked sausage, smoked duck breast, pork Pastrama (cold smoked pork shoulder), cartaboshi (offal sausage), lamb pastrama , soppressata.

    Need to get a bigger board.
    Last edited: Feb 15, 2015
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Nice collection of goodness right there!!!
    And I agree with the bigger board part.:biggrin:
  3. That looks fantastic. I hope to one day take up the art of sausage making. This forum has really gotten under my skin (in a good way)
  4. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Looks fantastic. [​IMG]
  5. Yes you for sure need a bigger board. It all looks very tasty!

    Happy smoken.

  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I don't know, one board per person..... a barrel of common crackers, a 6 pac of longnecks... a good game on TV.

    Well the weather outside is frightful

    but the board is so delightful

    Since there no place to go.........

    Let it snow, let it snow, let it snow........

    You'll need more for refills.

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