Txikiteo’s Charcuterie Board serves up a variety of regional dry-cured meats from Spain, liverwurst made in Idaho, Olli Salami Toscano from Virgina, Creminelli Coppa from Utah, and Chorizo Cantimpalo from California. The board is filled out with pickled veggies, fruit, whole grain Dijon mustard and bread.
Txikiteo’s Charcuterie Board serves up a variety of regional dry-cured meats from Spain, liverwurst made in Idaho, Olli Salami Toscano from Virgina, Creminelli Coppa from Utah, and Chorizo Cantimpalo from California. The board is filled out with pickled veggies, fruit, whole grain Dijon mustard and bread. Darin Oswald doswald@idahostatesman.com
Txikiteo’s Charcuterie Board serves up a variety of regional dry-cured meats from Spain, liverwurst made in Idaho, Olli Salami Toscano from Virgina, Creminelli Coppa from Utah, and Chorizo Cantimpalo from California. The board is filled out with pickled veggies, fruit, whole grain Dijon mustard and bread. Darin Oswald doswald@idahostatesman.com