Learn the art of slicing and presenting various meats for charcuterie boards in this comprehensive 31-minute video tutorial. Join Elias Cairo, a salumist from Olympia Provisions, as he demonstrates proper techniques for cutting and displaying a wide array of meats. Master the skills needed to slice prosciutto, coppa, Jamón Ibérico, salami cotto, mortadella, pork roll, summer sausage, and more. Discover the nuances of handling different types of sausages, including pepperettes, Etna, Arles, 'Nduja, and Chorizo Andalucia. Explore the intricacies of preparing specialty meats such as capicola, sweetheart ham, and Landrauchschinken. Gain insights into working with duck confit, duck rillette, and various pâtés. Conclude with expert tips on slicing foie gras torchon. Elevate your charcuterie game and impress guests with professionally presented meat selections.