CRAFT by Under My Host® Issue No. 17 Made in America: Part II | Page 93

king charcuterie their
king Goose pairings or
create your own unions.
B
O
A. Capocollo di Dorman
(pork collar salame, paprika, white wine)
Cube for martini garnish.
B. Rabbit + Pork Cheek
Terrine
(nutmeg, white pepper, parsley wrapped in
pork belly)
Pair with bright red wines
like Gamay or Dolcetto.
C. Gin & Juice Salame
(juniper berries, citrus peel, lamb)
Pair with an IPA or gimlets.
D. White Dog
(veal & pork sausage, ginger, mace)
Pork is popular but complete your
plate with other proteins. Try rabbit,
lamb, and more.
C
O
than salt and
meats that
rmented, and
Pair with spicy saisons or
bocks.
E. Delaware Fireball
(pork crépinette, chili, espelette wrapped in
caul fat, and cold smoked)
Pair with cooling caipirinhas
or pale lagers.
F. Rust Belt Saucisson
(cold-smoked pork salame, garlic, nutmeg)
Pair with a thermos of cof-
fee spiked with your favorite
brown spirit or dry cider.
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