5 Pairing Tips for a perfect charcuterie platter

(NC) Television personality Chef D, the corporate chef for Piller’s Fine Foods (a Waterloo, Ontario company) recommends the following elements for the perfect charcuterie platter this holiday season:

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Meats:

• Dry-cured salamis, like Piller’s Charcuterie Alpen or Cervelat salami

• Piller’s Charcuterie Westphalian Ham

Cheeses:

• Aged cheddars, three to seven years old, complement dry-cured salamis

• Triple cream brie and raw milk goat cheese also go well.

• Westphalian Ham (one of three new hand-crafted artisanal meats from Piller’s) wraps nicely around parmesan cheese.

Breads:

• Whole wheat, seven-grain, or sun dried tomato flat breads

• Savoury crisps

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Wines:

• Chardonnays pair amazingly well because they are aged in oak and this brings out the smoky, savoury flavours of the meats

• The light acid and peppery flavour of Pinot Noir pairs well with the savouriness of the meats

Beer:

Pale ale

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• Red and green grapes

• Walnuts

• Spreads with flavours like Tomato-Chili Jam and Roasted Red Pepper

• Honey, a newly popular garnish for every charcuterie platter

More information and recipe ideas are available online at pillers.com.

Recipe provided by – www.newsnorthamerica.com.

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