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.
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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
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This dude knows his stuff!
@5:30 I like to eat Iberian ham the same way, it almost melts in your mouth. One great trick, if you've been eating other meats and things, is to clean your pallet with a small cut of some really mild Swiss and just wait a min then enjoy your really expensive ham.
I wish i haven't seen this video i am mad rn
why does the white mould on the chorizo disappear between takes
So is the first one just always cut somehow? The video is about how to cut every meat yet you didnt even cut the first one at all
barnacle loaaf
me with any of these: 🍞
8:44 Mom if you please 🟫
SEA SALT I NEED YOU 1:08
It was so weird seeing him eat pate raw. Where I live we cook it till it's crispy and eat it by itself or on some plain white bread. Tho its a different type so maybe that's why we cook it.