Best Charcuterie Plate

Chef-owner Olav Peterson has a thing for hyperlocal ingredients, and his menu at Bittersweet is built from what he can grow in his garden and what he can source from nearby purveyors. His charcuterie board shows the same dichotomy: it's probably not surprising that he does a lot of curing in-house, making his own mortadella, lomo, duck prosciutto, gravlax and guanciale, for example. He plates bits of whatever he has ready plus varied sausages and piggy parts from Il Mondo Vecchio.

Source: Westword

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