The Whole Pig<\/a> cured meats, cheeses, hard-boiled eggs, fruit and toast.<\/p>\nI’ve always called that kind of thing an antipasto platter, but the question left me wondering about the real definition of charcuterie.<\/p>\n
It turns out charcuterie – literally cold, cooked meats (mainly pork) – is only a tiny portion of that particular entree, but all the recommendations I found for charcuterie platters <\/strong>include cheeses, breads, pickled vegetables and honey or jams as well. <\/p>\nAnd while we’re on the subject, there’s another good term to know that’s close to my heart – salumi – Italian-style cured meats like prosciutto, mortadella, salami and soppressata, which my folks still make annually. <\/p>\n
So now that we’ve learned some new terms, what’s next? I don’t know, but it’s all delicious.<\/p>\n","protected":false},"excerpt":{"rendered":"
At breakfast with friends on Saturday at the marvelous Clock Tower Bistro in Strathroy, Ont. an interesting question came up. What, exactly, is charcuterie? One of the breakfast options, (which I had on a previous visit) is a yummy charcuterie … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[2,6],"tags":[],"yoast_head":"\nAntipasto, charcuterie or something else? - Tasty Tangents<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tastytangents.com\/?p=989\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Antipasto, charcuterie or something else? - Tasty Tangents\" \/>\n<meta property=\"og:description\" content=\"At breakfast with friends on Saturday at the marvelous Clock Tower Bistro in Strathroy, Ont. an interesting question came up. 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