Meat with Olive & Pimento

The tangy olive hits right after the salty meat, and the pimento adds just enough sweetness to keep every bite interesting. I threw it on a simple cracker platter for guests and it disappeared before the cheese did.

The olive and pimento pieces are distributed perfectly throughout, so every bite of this cold cut has that tangy kick. It made my lunchtime sandwich feel like a proper charcuterie board, and the meat is just the right level of savory.

I’ve been slicing this cold cut thin for lunch wraps all week—the olive chunks add a nice briny kick without being overpowering. It held up well on a charcuterie board too, paired perfectly with sharp cheddar.