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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Why is this so satisfying?
you just know this guy would be intolerable to be around
You said that the sausage was made in the winter time and consumed in the summertime. I think it’s an opposite.
The number of Advertisements is unreasonable
I hate myself for knowing the 4th photo
"Iberican peninsula" idiot.
how do I slice da gabagool
I Always watch these when I wanna get hungry 😂
its always a bit of a surprise how apparently mortadella is considered classy or expensive there- in Italy it's the cheapest sandwich meat lol
Great stuff all around.
Except for that pork roll sandwich, that looked pretty terrible.
Wheres the human flesh