French Charcuterie Board | Taste France Magazine

Name: French Charcuterie Board | Taste France Magazine
Ingredients: 4.00 slices Superior Cooked Ham Label Rouge; 200.00 gr Cream cheese; 50.00 gr Cranberries; 2.00 tablespoons Chopped fresh herbs (parsley, chives, basil, etc.); Salt & pepper; 12.00 slices Bayonne Ham PGI; 30.00 thin slices French saucisson sec; 150.00 gr French pâté de campagne; 150.00 gr Rillettes du Mans; 150.00 gr French pâté en croûte; 30.00 thin slices cured Rosette de Lyon Dry Sausage; x 20.00 Nyons Black Olives PDO; x 5.00 Dry figs; x 12.00 French pickled gherkins; 50.00 gr Toasted almonds/walnuts/cashews; 150.00 gr Fruit chutney; Lightly toasted rustic bread, slices of cereal and nut bread and small toasted baguette slices; Dijon mustard; 125.00 gr Lamb’s lettuce salad

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Who can resist a charcuterie platter? It's the perfect way to accompany a warm summer evening! The combination of saucisson, ham, and pâté creates a festival of French flavours and textures. Add in...

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Ingredients

4.00 slices Superior Cooked Ham Label Rouge
200.00 gr Cream cheese
50.00 gr Cranberries
2.00 tablespoons Chopped fresh herbs (parsley, chives, basil, etc.)
Salt & pepper
12.00 slices Bayonne Ham PGI
30.00 thin slices French saucisson sec
150.00 gr French pâté de campagne
150.00 gr Rillettes du Mans
150.00 gr French pâté en croûte
30.00 thin slices cured Rosette de Lyon Dry Sausage
x 20.00 Nyons Black Olives PDO
x 5.00 Dry figs
x 12.00 French pickled gherkins
50.00 gr Toasted almonds/walnuts/cashews
150.00 gr Fruit chutney
Lightly toasted rustic bread, slices of cereal and nut bread and small toasted baguette slices
Dijon mustard
125.00 gr Lamb’s lettuce salad