On Board: Local Experts Break Down the Basics of Charcuterie and Its Growing Popularity

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On Board: Local Experts Break Down the Basics of Charcuterie and Its Growing Popularity
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Pictures of elaborate boards overflowing with meat and cheese and embellished with edible flowers have taken over social media feeds the past few years. But it wasn’t until I stumbled upon a pickle charcuterie board — yes, made with only pickles — that the extent to which Americans have butchered and, perhaps, redefined the term"charcuterie" became clear.Il Porcellino Salumi

Flint saw the same kind of growth."We did a ton of virtual events for corporate clients that wanted to have happy hours,” she says. “We would send thirty boxes out around town to different houses so they could all have their little Zoom meeting with great snacks.” Even a brief description can be a catalyst for future interactions. “Our intention is that you'll come back and love what we do because it’s just sharing our gifts," Farrell continues."We have this gift in communication and this gift in hospitality and food. It’s our objective that every cheese board we produce is a summation of the conversations that we have had. We want to make your life easy and we want to make it delicious, and we want you to come back and do it again.

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