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A plate of various charcuterie is a very common starter on restaurant menus in France.
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This is not strictly a recipe, so much as an assemblage of thin slices various types of cured meats and sausage according to what is available from the charcutier.
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Several thin slices each of the dry-cured French salami saucisson sec, andouillette, garlicsausage, and possibly a cured rawham jambon cru are arranged artistically on the plate, invariably accompanied by a gherkin and a lettuce leaf.
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However a plateful of meat like this can sometimes turn out to be more than a person really wants for a starter, and the dish also makes a good platter for a buffet
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