Vegan Charcuterie Sounds Odd, Tastes Delicious

Julia Bainbridge

Unless you’re curing all of your own sausages in-house, it’s hard to impress with a charcuterie board these days. They’re everywhere. Plus, they’re more exemplary of a chef’s ability to source and curate well than to cook.

But what if you took the meat away? Can a charcuterie board be sold—and be worth eating until no sausage crumb is left behind—without pork?

These chefs find out.


Garden-Variety Sausage...