charcuterie

Vachon, who long taught a class on charcuterie — “we do pâtés, terrines,” he said — was particularly proud of the dry-aging refrigerators, where salami hung.

It’s stellar on a charcuterie board with dried fruit, fruit preserves, fresh figs and crackers.

“I was rich and successful but I had to look for something more jazzy,” he explained, stabbing at the other person’s plate of charcuterie.

Serve with deviled eggs, or include with your favorite charcuterie, or all alone as a side dish; your table full of tried-and-trues get a Spring refresh with little more than a snap of your fingers.

It’s a play on the traditional charcuterie board that swaps out cured meats for preserved seafood.