Charcuterie & salumi board – Trou Normand

Charcuterie & salumi board - Trou Normand
French country salami (garlic, black pepper, red wine), dry guanciale (garlic, clove, red wine), with baguette and pickled fennel and herbs. Small board $26
Trou Normand, San Francisco CA

Mmm, all of these were SO delicious! They were expertly made and I loved all the different textures and flavors. I also loved the pickled fennel and herbs and the little bowl of aspic was a great touch. I will definitely be back for another chef selection.

Charcuterie & salumi board - Trou Normand
Pork pate (trumpet mushrooms, green garlic), ciccioli (black pepper, oregano), with aspic, mustard, and pickled fennel and herbs.

Charcuterie & salumi board - Trou Normand
7×7 Magazine’s Big Eat SF: 100 Things to Try Before You Die

4 thoughts on “Charcuterie & salumi board – Trou Normand

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