gm food lovers!
Today is the grand opening of my friend, chef Peter Meng's Charcuterie palace of flavor extravaganza!
Sal Charcutería already been in business for half a dozen years, but it's focus has been business-to-business, running the kitchen and designing the menu for a number of restaurants and also providing charcuterie for others. Today, however, is the grand opening of Sal's first ever Deli and restaurant open to the public. One can simply walk in and order from a wide selection of cured hams, sausages, cheese and wine.
Of course you can also sit down and order from the menu, which is what I'm doing now!
Pam and I love strong flavors, so we started off with a plate of anchovies with greek yogurt, cobanero flakes and crushed pistachios. 
Accompanied, of course, by a delicious malbec to open the appetite.
We then proceded to order this delicious charcuterie sampler which had lonza, coppa, three pepper salami, paio de beja, some soft cheeses like brie and a few varieties of sharp, vintage cheese too. It even came with a cone made of cheese bread stuffed with more charcuterie goodness.
Absolutely delectable.
We then proceded to sampler #2:
This is a special one because it's part of the August charcuterie club's delivery. Check this out: for a fee you can subscribe to the Sal box, which will be delivered to your doorstep every month. You get recommended recipes for the different types of charcuterie and you also get this cool coin to let others know you're part of a secret club.
They also update the coin every year, so it's a bit of a collector's item too:
image source: sal.gt
Let's see what's inside this month's charcuterie box!
First on the list we have jambon persillé, which is made from pork ham, jelly, fresh parsley. This is a Burgundian charcuterie dish. It's served cold and very delicious! it had fried leeks on the side as well as a home made butter spread.
Next to that was a deviled egg with bacon and blue cheesehttps://img.inleo.io/DQmfKgG98Kq8ttgLnaisAEM9zwcCLVMEuMbh4NuR2QjEuW3/20240905_194712.jpeg
Followed by a honey cured Canadian ham on a skewer with pineapple brandy and candied pumpkin seedshttps://img.inleo.io/DQmcSkyzHKttUhyiXpuAKaDbRbMfU97hf3CWQ6r3EYJeHpg/20240905_194700.jpeg
fuet with labneh (greek yogurt)
Finally, we have pork rillettes which is a common in Le Mans, France and is kind of like a salty and soft Pâté. It came with a grilled tomato and some flowers added for decoration.
I'm so incredibly lucky to have chef friends like Pete.
How else could I learn about delicious food like this?
Bon Appétit!
Posted Using InLeo Alpha
