Charcuterie, Northeast Ohio Style

By Paris Wolfe, Writer/Traveler The cheese platter is so yesterday. It’s been enhanced, even replaced, by charcuterie -- the dried, cured, fermented and otherwise processed meats of yesteryear. Dried and cured doesn’t mean a plastic-wrapped Hickory Farms summer sausage from Christmas last year or fabricated luncheon meats from the deli counter, but hand-crafted fennel salami, …

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