Our platter of house-cured meats.  We found it hard to pick a 
favorite.  They were all good and interesting.  Nevertheless, though 
I respect the chefs' craft, I don't see myself craving their food.
The meats came with a basket of bread (shown).  Also, I like how the 
"platter" was actually a cutting board.
<br/>
The meaty details, first the top row left-to-right then the 
bottom row:
<ul>
<li>lavender pork lard (meant as a spread on bread) - too much for us.  
"Yeah, that's fat."</li>
<li>summer sausage</li>
<li>capocollo (I may have heard this wrong)</li>
<li>pig heart soppressata (or maybe simply pig heart; I can't 
figure out from my notes whether soppressata goes with this or the 
item below it)</li>
<li>suckling pig salami</li>
<li>suckling pig with walnut (the right end of the tray, between 
the top and bottom rows) - I can't believe they managed to slice 
walnuts that thinly</li>
<li>grainy mustard - on bread, helps cut the fat of the meat a bit</li>
<li>tongue mortadella</li>
<li>beef with dill</li>
<li>either soppressata or I missed the name</li>
<li>duck prosciutto</li>
</ul>
The meats on the right half of the board tended to be stronger and 
fattier-tasting.