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European Charcuterie Board

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INGREDIENTS

Mild Hungarian Salami
Spicy Hungarian Salami
German Salami
Serrano Ham
Chorizo
Summer Salami
Chef Georges Pork, Duck and Grand Marnier Terrine
Chef Georges Foie Gras and Truffle Mousse

Preparation

Cheeses : brie, emmental, blue, gouda

Other ideas : Roasted pecans and walnuts, grainy mustard, mini dill pickles, dried apricots, beer-braised onions, dried dates, fresh figs and fresh berries

Bread suggestion : Baguette, pretzel crackers, baguette crackers

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