How to Slice Every Meat (Charcuterie, Deli, Salami & More) | Method Mastery | Epicurious

Sharpen your knives and come to attention because class is in session! Join salumist Elias Cairo from Olympia Provisions as he shows you the proper way to cut and present every meat you’d find served on a charcuterie board. We sourced our Jamón Ibérico from Despaña Foods, a New York-based wholesale importer of Spanish foods that was founded in 1971. -- 0:00 Introduction 0:40 Prosciutto 1:44 Coppa 3:49 Jamón Ibérico 5:48 Salami Cotto 7:17 Mortadella 8:44 Pork Roll 10:10 Summer Sausage 11:26 Pepperettes 12:19 Etna 13:43 Arles 15:13 ‘Nduja 16:16 Chorizo Andalucia 17:25 Rosette 18:44 Capicola 20:05 Sweetheart Ham 21:20 Landrauchschinken 23:37 Duck Confit 25:06 Duck Rillette 26:29 Pork Pistachio Pâté 27:41 Pork Liver Mousse 29:24 Foie Gras Torchon 30:33 Conclusion Still haven’t subscribed to Epicurious on YouTube? ►► ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.