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. © Hundred-to-One LLC 2018. All rights reserved.