Charcuterie Boards
Charcuterie boards are a new thing. Kind of. They have actually been around for several hundred years. Recently it was determined that cured meats and cheeses could be displayed in a manner to enliven social gatherings and sell more expensive cured meats and cheeses. Why use something as common as a bread board to display expensive meats and cheeses? No, there must be a better way. The word “charcuterie” is derived from the old French term “cooked flesh”. Not a term that elicits longing or is good to market a new product. Just being cheeky here.
The fact is that we love to gather with friends over our favorite foods. A beautiful charcuterie board makes for fun times.
Most of the charcuterie boards are black walnut. A couple are white oak. The two fish are ash.
Finish is a mixture of beeswax, linseed oil, and mineral oil - both easy to apply and easy to maintain.
Spreading knives for butter, jam, or any other spreadables.
Scoops to - well, what do you think they are for?
They serve the charcuterie boards.
