Welcome back, so if you're having
a holiday party orderves or out
and charcuterie boards are in,
they are tasty and fabulous,
but they can be a little overwhelming to
put together and then make it look good.
If you really want to wow people so
Martinique Greg is the owner of Coro,
the only certified female owned
salami company in EU S and it's
based right here in Seattle.
And guess what? She gave me a few tips.
We
are known for our insanely delicious
salami and are awesome kind of bold flavors
you tried like artamus flavor classic,
and hopefully you still got a
nice little bit of ginger and
garlic in that when you tasted it.
It was very good.
Yeah, and we the other notable
thing about our salami is that
we also make it with ingredients
that you can feel good about,
so we use the best possible
pork out there by hand.
Mix all our spices are
parks humanely treated,
never ever treated with antibiotics
and then we also use an all natural
cure so there's no chemical nitrates.
And it really comes through in the flavor
of the things you got to taste today,
so I put together a little
a little board for all.
Yeah, yeah, I mean 'cause, you know it is
now. People are starting to
get together again, right?
And we're we're starting to come
towards the holidays and it's so nice
to be able to gather around food.
That's like a big piece of what we like to
do is just have people come together around.
Food is actually how my co-owner line met.
She and I met making these
boards at a women's group,
so we just we love doing
this kind of thing so.
I have a little bit of our core
for Salamis on here.
You got to taste the classic,
which is right here,
which has a little bit of ginger and garlic.
It's delicious,
and when I'm putting together
a board I actually we have we
have these beautiful sticks
that are great Hostess gifts,
but I like to cheat a little bit
and I use these sliced packs.
The ones that you have behind you.
Yes, yes. And the one that's
empty right here. Yeah, I love it.
You can't have this blood
and so we have three different
types of sliced. Packs are new pup.
Peroni and then the one that you've
tried then agree if Nokia and which
will talk about because you can.
Just like, you know, peel it off.
You can put it on.
It's already perfectly sliced
thinly and perfect for a cracker.
So when I am building a
board with our salami,
I really like to think about the
cheese is that I'm going to pair
with it and when I build the board
I like to have like a mix of flavors
and textures and so you can see
on this board I have two cheeses,
a 14 month aged manchego, and honestly,
Manchego goes well with all of our.
Salamis and then I also like
to have like a soft cheese,
so I've used Mount Tam here.
You can see I've cut a little wedge out,
so if anyone is sort of hesitant about
dipping into the cheese board, I could.
They could go right for it.
Is that the secret?
Because I mean if you don't cut
like a little speed like I feel
like no one touches the cheese.
It hasn't been cut. Yeah,
especially like the wheels because
they are very intimidating. Do you think
this is going to be the first one to
like like go out like I'm hungry?
I'm sorry I gotta do it.
Feel that I feel that and then I like to
mix some like salty and sweet so I I
love fig jam with our salamis and then
some Spanish olives and almonds too.
Nice like kind of like salty compliments.
And then I like fruit on my boards.
I don't necessarily always put
veggies on there so I like the
grapes they give the board a light.
A little bit of visual appeal plus the
sweetness is a nice compliment to the
salty fat in the salami and the same
with the apples which are which are
cosmic crisps which are in season now?
For us, so I got my hands on
some early cosmic craft,
so I had to include those, UM,
so you got to taste our classic,
which is kind of like our one of
our more mild flavors.
So you have it right there.
I have the moly actually right here,
which I have not tried yet and I'm
going to try it, but I wondered
what you paired this with. Yes,
that's a great question, so the Mullah is
excellent with like. It's good, right?
I'm gonna need a minute
with this salami right now.
Oh my goodness. OK, I it's better than the
classic in my opinion. Like I can't talk.
I totally agree that Molly is.
I mean, I know we're not
supposed to play favorites,
but the mall is my favorite.
I love it, and it's obviously
a play on the Mexican Molay,
so it's got on to Chili's, cinnamon,
cocoa and it all comes together with
this kind of like sweet and spicy.
Are you getting that kind of sweet? Yeah,
I am and I'm hoping to keep talking
so I can keep eating. So I actually
have that. Probably like once a
day and it's wonderful actually
with like a nice soft cheese.
I meant it also would go with a
manchego and a surprising thing
that I actually like to pair it
with is like a smoked cheddar.
So like a features smoked
cheddar is a really,
really delicious kind of like
you get that smoky along with
that sweet and spicy yes,
so that one is is definitely
one of my favorites,
and then I don't do you have the
agreement that finocchiona there as well?
Yeah,
it's right here.
Let me just open up Puppy right out.
Alright, so this we only
have about 30 seconds left,
but I'm going to try the roaming.
OK, that's orange and cardamom,
so that's a beautiful fall flavor.
Really nice and bright and also
goes really well with a soft cheese
like a Bri or a cabin bear. Yeah,
I could see that with every 100%
and then this is delicious young
young. Yeah, it's really hard
to say it's Pinocchio now,
which is the Italian word for funnel.
And ours has a touch of Curry
'cause we always love betterment.
Just some really good.
A little bit of Curry and a
little bit cracked black pepper.
It's really nice and that's
awesome with the manchego.
And and there's a great parents
together too. It's
kind of like share these.
But I didn't share those,
but we had more thank goodness
and I want to give a shout out to
Susie for making this beautiful
charcuterie board and a tip for y'all
if you're ever looking to up your game,
always pay attention to other
people charcuterie boards,
like for example what I learned today
is put some some Rosemary and just
dribble a little pomegranate seeds
all over and and it looks great.
I never saw it before.
Like Oh yeah, we're going to be
eating that through the show today.