House-cured Meats, Pickles, Imported Cheeses, And Preserves Recipe
Indulge in a delightful charcuterie board featuring our house-cured meats, each slice bursting with flavor. Complemented by a selection of artisanal imported cheeses, tangy pickles, and sweet preserves, this exquisite platter is perfect for sharing or savoring on your own. A symphony of textures and tastes awaits, making it the ideal starter for any occasion.
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Ingredients
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House-Cured Meats
Method
Directions
Cure the Meat
In a large bowl, mix salt, brown sugar, black peppercorns, minced garlic, thyme, and smoked paprika. Rub this mixture all over the pork belly. Wrap tightly in plastic wrap and refrigerate for at least 7 days, turning every couple of days.
Prepare the Pickles
In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil and stir until sugar dissolves. Remove from heat and let cool. Pack cucumbers, garlic, and dill into jars and pour the cooled brine over them. Seal jars and refrigerate for at least 24 hours before serving.
Make the Preserves
In a large pot, combine mixed berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the mixture thickens (about 20-30 minutes). Pour into sterilized jars and let cool before sealing.
Assembly
Slice the cured meats and arrange them on a platter with the pickles, imported cheeses, and preserves. Serve with crusty bread or crackers.