Jun 04 2026
Restaurants›Roar›Roar + Picnic Charcuterie Recipe

Roar + Picnic Charcuterie Recipe

Inspired by Roar
Time4h
Serves4

pork belly rilette, sea salami, porcini salami, date and port salami, pickled vegetables, house mustard, grilled house focaccia

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Ingredients

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Meats

Pickled Vegetables

Mustard

Focaccia

Method

Pork Belly Rillette

  1. 1

    Prepare the Pork Belly

    Slow-cook the pork belly in a pot of simmering water for about 3 hours until tender. Remove from the pot and let cool.

  2. 2

    Shred the Pork Belly

    Once cooled, shred the pork belly using two forks and mix with salt and a bit of pepper to taste. Set aside.

Pickled Vegetables

  1. 3

    Prepare the Pickling Liquid

    In a saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a boil until sugar and salt dissolve.

  2. 4

    Pickle the Vegetables

    Slice carrots, cucumbers, and red onions. Place in a jar and pour the hot pickling liquid over the vegetables. Let cool and refrigerate for at least 2 hours.

Focaccia

  1. 5

    Make the Dough

    In a bowl, combine flour, yeast, and salt. Gradually add water and olive oil until a dough forms. Knead for 10 minutes.

  2. 6

    Let the Dough Rise

    Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

  3. 7

    Shape and Bake

    Preheat the oven to 220°C (428°F). Spread the dough onto a baking sheet, dimple the surface, and drizzle with olive oil. Bake for 20-25 minutes until golden.

Assembly

  1. 8

    Serve the Charcuterie

    Arrange the pork belly rillette, assorted salamis, pickled vegetables, and mustard on a serving board with slices of grilled focaccia.

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