People are opening up to the culinary art of charcuterie. Maybe this is a result of great marketing on the chefs part, because recent interest has built a demand and usage for the tricky, tough, trim bits. Local food chefs are now able to source larger cuts and whole animals from local producers, taking premium cuts for the plated feature and looking to traditional recipes and family secrets in putting the less promoted cuts and scraps to good use. Move over liverwurst, hello Charcuterie.

On thing that these aged, smoked, dried and cured preparations all have one thing in common, salt. These meats are preserved in part with salt in order to make full use of the harvest and be put up for less productive times of the year. Because of the salt, tangy, spicy and sweet condiments shine as bright compliments to the contemporary preserved meat board.

Here is an easy recipe that uses wild blueberries and mustard from a jar.  I worked this one out to wow tastebuds at the charcuterie plate or platter. You may also be lucky enough have some left over for your next burger or late night sandwich, however the sweet heat and tang of this mostarda really gets the appetite going.