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Charcuterie

There is a large wooden board with a variety of food items: Meats, cheeses, strawberries, blackberries, nuts, olives, crackers, chocolate truffles, and fresh green herbs. There are four bottles of wine and three clear wine glasses. Items are on a light grey surface with a white time black wall.

The Best Way To Pair Wine With A Charcuterie Board 

There’s a reason wine and charcuterie boards are so popular, they are the ultimate balance of flavors and textures.  So whether it’s a standard wine-and-cheese happy hour or a special occasion, creating an amazing charcuterie board paired with the perfect wine, will take your gathering to a new level of happy! Charcuterie Boards are one of …

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There is a large rectangular wood board with various food items on it. Meats: rolled slices of roast beef, sliced beef sausage, thin slices of folded in half beef salami and slices of beef bologna folded in triangles. Cheese: There are 2 wedges of brie cheese, a wheel of smoked gouda on the board. There is a wedge of blue cheese on a small round wood board in front of the large rectangular board. There is a small wood bowl with pistachio nuts, another wood bowl with brown crackers in it. There are 3 small clear glass bowls on the board. One with brown colored fruit spread, one with olives and chunks of feta cheese and the third bowl has pieces of beef jerky in it. There are blackberries, sliced apples, and orange colored dried apricots. There is a wood bowl with a honey comb and honey dipper sitting in front of the board. There are three slices of crusty bread lying in front of the board. The board and items are on a black marble surface.

Ideas On How To Make The Best Beef Charcuterie Board

Here’s the thing about charcuterie boards, they can be made any way you’d like! There really are no rules in assembling various meats, different types of cheese, and accompaniments. The perfect charcuterie board is one that represents your personal style and taste. So break the routine of the traditional meat and cheese tray with an …

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