Mixed Platter Of Cured Tuscan Meats Recipes

Ingredients :

150 g

125 g

125 g

6

500 g

Tuscan prosciutto, freshly sliced off the ham

Tuscan salami

finocchiona, sliced fairly thickly

small wild boar sausages

sliced, firm textured white bread

best quality green or black olives

homemade pickles (optional)

Method :

1. Arrange the various meats on a serving platter or dish.

2. Place the bread in a bread basket and serve with the meats, olives and pickles.

3. Given the popularity of Tuscan cooking, all the cured meats listed here can usually be bought from Italian delicatessens or specialty sections of large supermarkets or city food stores.

4. However, if you can't find the exact ones, replace with other, similar types of Italian cured meat.

Serves 4

Preparation        : 05 minutes

Cooking             : none

Recipe grading    : very easy

Suggested wine  : a dry red (Chianti Classico)

Note : 

Finocchiona is a large soft salami flavored with fennel seeds. The very best, freshest variety is called Sbriciolona (from the Italian Sbriciolore, "t o crumble"), because it falls apart as you slice it.

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