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erstengs on
From Left to Right: Steve, Paul, Tina, Juan, Pierre, Fernando, Charles, Antonio, Caleb, Victor, Jacques, Mari, Christof, Alonso, Albert, Dimitri, and Gustav
minesskiier on
No, but I bet I could eat them all!
rocsNaviars on
How much does that plate cost?
No_Recognition_1570 on
Nom nom nom nom nom nom 😏
Blantons4Breakfast on
Yes
Theburritolyfe on
I’ll need to taste them too name them. Bring them over and find out.
Majestic-Screen-6687 on
That’s a lot! Congrats. Is that culatello on the right ok? I see a lighter circle (like uncured) and a dark spot inside.
leftturnmike on
Pate en croute? More like pate so cute!
ian_pink on
What’s the orange one on the top right?
TraditionalDingo1831 on
(Left to right starting from the top) saucisson sec, pate de campagne, nduja, bresaola, capicola (gaba gool) pate grand mere, Genoa salami, jambon persille, boudin blanc, foie gras, pate en croute, prosciutto, Paris ham, duck rillettes, guanciale, tasso ham, cacciatore
How’d I do?
whty on
Gabagool 🤌
Critical-Afternoon37 on
can you name them all? seriously, looks amazing and I’m probably only familiar with like 3 or 4. do you eat it with crackers? I have so many questions. awesome spread/board.
SHam0wn on
Not with that filter
SHam0wn on
Lardo, n’duja( probs summer sausage) Coppa, culatello, pate en croute, salsciccia, foie torchon, liver pate, different cuts with pistachio ( please don’t say one is mortadella) bibbity boppity country pork and salami
19 Comments
Hi /u/Chefrigatony if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
From Left to Right: Steve, Paul, Tina, Juan, Pierre, Fernando, Charles, Antonio, Caleb, Victor, Jacques, Mari, Christof, Alonso, Albert, Dimitri, and Gustav
No, but I bet I could eat them all!
How much does that plate cost?
Nom nom nom nom nom nom 😏
Yes
I’ll need to taste them too name them. Bring them over and find out.
That’s a lot! Congrats. Is that culatello on the right ok? I see a lighter circle (like uncured) and a dark spot inside.
Pate en croute? More like pate so cute!
What’s the orange one on the top right?
(Left to right starting from the top) saucisson sec, pate de campagne, nduja, bresaola, capicola (gaba gool) pate grand mere, Genoa salami, jambon persille, boudin blanc, foie gras, pate en croute, prosciutto, Paris ham, duck rillettes, guanciale, tasso ham, cacciatore
How’d I do?
Gabagool 🤌
can you name them all? seriously, looks amazing and I’m probably only familiar with like 3 or 4. do you eat it with crackers? I have so many questions. awesome spread/board.
Not with that filter
Lardo, n’duja( probs summer sausage) Coppa, culatello, pate en croute, salsciccia, foie torchon, liver pate, different cuts with pistachio ( please don’t say one is mortadella) bibbity boppity country pork and salami
Me,ee,ee,33,éé,ea,aa,aa,aa,aa,aa,at,tt,tt,tt,tt?
Delicious?
Meat
Charcuterie