Summary: <p>For the last few years charcuterie has been one of the top food trends in America and no charcuterie board is complete without a selection of fine cured italian meats. What makes a great charcuterie platter? Should you slice your salami thick or thin? Should you eat the skin? What can you tell about a salami by banging it on a desk? These are all topic that Certified Master Chef Ron DeSantis discusses with Evan Inada, the marketing manager of Columbus Foods. Established in San Francisco and over a hundred years old, Columbus Foods has recently become part of the Hormel Foods family of products. How do two companies with such storied histories in the meat business join forces?</p>
