Recipes

Pairs Well With

• Chardonnay
• Zinfandel

Adjust servings to number of guests with 3oz of meats per guest.

Ingredients

■ Saucisson Sec (Dry Salami) such as D’artangia, Bende Hungarian Sausage

■ Proscuitto or Iberico , or southern ham such as Benton’s

■ Pate

■ Salami

■ Soppressetta

■ Parmesan Reggiano cheese, broken into small chunks

■ Cornichon pickles

■ Olives

■ Marcona almonds

■ Pistachios

■ Good bread, seeded crackers

■ Ricotta cheese topped herbs and olive oil

Note: cut meats when cold, serve room temperature for best flavor.

Preparation

The Original Sweet and Sharp Mustard for Sausages and Cured Meats

1/4 cup whole-grain Dijon mustard

1 tablespoon apricot jam

2 teaspoons smooth Dijon mustard

— Pinch of Coleman’s dry mustard

— Pinch of dried parsley or other dried green herb

Mix jam and mustards together until combined but still chunky. Add dried herbs and mix until combined. Serve immediately or store covered in the refrigerator for up to five days.

Variations:

■ Raspberry jam and mint

■ Fig jam and dehydrated shallots

■ Red currant jelly and red pepper flakes

■ Blackberry jam and tarragon