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Charcuterie – the art and craft of preparing meats and creamy pâtés – has been around a very long time. Centuries, in fact. While the name today evokes images of artisanal food experiences at upscale-casual bistros, the process was originally a very practical one: that of preserving meat in a time before there were refrigerators.
In restaurants, a charcuterie board is a composed combination of meat and cheese, bread or crackers, sauces and condiments (pepper jelly and grainy mustard are popular), and a pickle or two (red onions or cornichons fit the bill there).
Waterloo Region has many great charcuterie boards – on which kitchens combine local products to make delicious sharing.
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