Enjoying the fruits of the dry curing season

[atomicsmoke]

Nothing new, but with the warm weather here more comes out from the freezer than goes in.
Here is an example of our weekend charcuterie board:

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• atomicsmoke
• Jun 14, 2016

From the top: coppa, salted/dried/smoked backfat (lardo style), duck prosciutto, poached paprika backfat,smoked pancetta.

 

[SmokinAl]

Very nice!

Al

 

[daveomak]

Oh my !!!    What a choice to choose from....  (wipe the keyboard)...

 

[disco]

And where is my invite?

Disco

 

[atomicsmoke]

I don't dare inviting you to the Big smoke. You would be on the first westjet / greyhound back the moment you arrive. Let's discuss FedEx.

 

[atomicsmoke]

Apres-Canada Day charcuterie board

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• atomicsmoke
• Jul 2, 2016

Left to right:
Smoked salmon log, cold smoked sockeye,smoked duck prosciutto, smoked dry cured hot sausage (pork+beef), deer hunter's salami, deer smoked sausage, sopressatta, nduja.