/ck/ - Food & Cooking

>>9759862
>>9759832
>>9759901
My biggest gripe about that board is the MASSIVE trench around the perimeter that could otherwise be flat and be used as more board real estate. The only reason why there's grooves in cutting boards anyways is when your carving something wet like a roast or a watermelon, not sure why there's such a huge juice groove on a meat/cheese board.

Anyways, be sure you get some cured salami, OP. That shit is like my cocaine, and even a mediocre variety from Whole Foods is gonna go great with anything pickled and cheeses. One of my absolute favorite combinations for this kind of thing however, is aged Gran Manchego, quince paste, and a medium-bodied red wine.

I adore salamis more than anything. I know people go nuts for things like Jamon Iberico and Prosciutto, but god damn I adore even ok-tier salami more than even the best sliced hams. Every once in a while I just go to Whole Paycheck and get their cheapest 'artisan' salami, a hunk of cheese and have that for dinner on my balcony with some fruit and mediocre wine.

USA
chacuterie/really good salami