i found this website last night staying up late with my never ending search for ideas on better items to place on our charcuterie board at work....im going crazy making bierwurst mortadella salami and sausage in general terrines and pates are getting up there as well. I need some inspiration and was wondering if anyone out there has been trying anything a little out of the norm....I currently got the boss man ordering in some quails for me so i can brine and smoke it but need some more ideas on the subject i have just purchased another charcuterie book Charcuterie: The Craft of Salting, Smoking, and Curing.
but i am not an expert on the subject but also not a beginner some where in the intermediate range looking to broaden my knowledge on the subject well looking to impress my pretty knowledgeable customer base.
any ideas or thoughts on the subject would be greatly appreciated.
i also do a seacuterie board (fish plank) where Ive taken some of the sausage ideas and made things like salmon pastrami, and tuna salami so im open to elaborate ideas and concepts
thanks in advance