• If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).

Make the Pork Belly Chips.

• Follow this recipe here.
• Note: the original recipe calls for 2-3 lbs of pork belly. Feel free to make that much if you would like to keep filling/restocking your charcuterie board or if you would like leftover chips. If you would like enough for just one charcuterie board round, 1 lb of pork belly will do.
• While the Pork Belly Chips are baking in the oven, make the batter for the Carnivore Baguettes.
• Once the pork belly chips are done, set them aside on a plate on top of a napkin to cool.

Make the Carnivore Baguettes.

• Follow this recipe here.
• As soon as the pork belly chips are done, adjust the oven temp and place the Carnivore Baguettes in the oven.
• Note: same goes here in regards to quantity. If you would like enough for just one charcuterie board round, make a 1/2 batch (one baguette). If you would like to keep restocking your board or if you would like leftovers, make a full batch (two baguettes).

While the Carnivore Baguettes are baking in the oven, make the Onion-Free Guacamole and Honey Mustard, and prepare the honey and grass-fed butter.

• For the Onion-Free Guacamole, use this recipe here. I recommend a 1/2 batch. That should be plenty for leftovers and refills.
• For the Honey Mustard, use this recipe here. I recommend a 1/2 batch. That should be plenty for leftovers and refills.
• Cut the grass-fed butter into cubes and place them into a mini ramekin.
• Fill another mini ramekin with honey.
• Fill the remaining two mini ramekins with the finished Onion-Free Guacamole and Honey Mustard. Place all dips & spreads in the fridge until you're ready to use them.

Cut the fruit/cheese and prepare the cured meats.

• When cutting the fruit and cheese, get creative! We only used two types of raw cheese (both cheddar), but cut it into a bunch of different shapes. For the cured meats, we used toothpicks to portion out the prosciutto and made a rose out of the salami. For the pear, we cut it horizontally and stacked it. My mom thought the pear was the coolest thing ever. :)
• Note: if you're looking for raw cheese, you can use my discount code ASHLEY20 for 20% off at Raw Farm. They ship to all 50 states!

When the Carnivore Baguettes are done, start to prepare the board as they are cooling.

• The baguettes need about 10-15 min of cooling before they can be sliced, so while they are cooling, start to prepare your board.
• Note: There is no wrong way to prepare a charcuterie board, but a good rule of thumb is to ensure no similarly colored foods are placed next to one other. For example, don't place blueberries and blackberries next to each other since they both have blueish tones. Or the baguettes and bananas since they both have golden hues.
• Once the baguettes are done cooling, slice them and add them to your board.
• Finish the board off with sprigs of fresh rosemary for garnish.
• Serve and enjoy! You can store your board in the fridge for up to 2-3 days. To prevent the cheese/meat from drying out and the sauces from going bad, store them in airtight containers.