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Domestic Cheese Board: A mix of textures and milks including goat, sheep, cow and a blue, all from some of America's best small producers // thanksgiving.whoanellycatering.com

Domestic Cheese Board: A mix of textures and milks including goat, sheep, cow and a blue, all from some of America's best small producers // thanksgiving.whoanellycatering.com

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Laura Chenel Chevre and Fig Jam Tart // thanksgiving.whoanellycatering.com

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Sourdough Stuffing with Caramelized Apples and Sage // thanksgiving.whoanellycatering.com

Sourdough Stuffing with Caramelized Apples and Sage // thanksgiving.whoanellycatering.com

How to assemble a meat board: Combine salumi of varying textures and flavors. A balanced board should have a variety of hues and thickness of cuts. Pale and smooth mortadella will balance a pungent and dark salame tartufo or bresaola. A toothsome and spicy coppa makes a good counterpoint to salame rosa; and the delicate Prosciutto San Daniele is a fine companion for soppressata. Keep your selections to no more than, say, six different meats so as to not overwhelm.

How to assemble a meat board: Combine salumi of varying textures and flavors. A balanced board should have a variety of hues and thickness of cuts. Pale and smooth mortadella will balance a pungent and dark salame tartufo or bresaola. A toothsome and spicy coppa makes a good counterpoint to salame rosa; and the delicate Prosciutto San Daniele is a fine companion for soppressata. Keep your selections to no more than, say, six different meats so as to not overwhelm.

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