Charcuterie, generally served cold, is hot - and getting hotter. What was centuries ago a means to preserve the entire p...

Charcuterie, generally served cold, is hot - and getting hotter. What was centuries ago a means to preserve the entire pig, and thus waste none of it, has evolved into a de rigueur item on the menus of fine dining establishments. A bevy of restaurants and wine bars in Tampa Bay feature boards of exotic cured and processed meats.

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