Trou Normands charcuterie boards are insane

  Posted by - March 19, 2015 - $$ (20-50), Daytime, Restaurants, San Francisco

Noommmmmm.

Holy cow.

I’ve never had a charcuterie board this good in my enntirrreee life (not that I’m super old or anything)

But damn.

The quality in each piece of meat was unreal. (If charcuterie is your thing, you will not be disappointed here).

Not to mention, I saw the butcher in the kitchen just slicing away and prepping fresh pieces of meat all afternoon. Everything is made in-house, and you can even catch a glimpse of them working if you come here during lunch hours.

Side: All of Trou Normand’s pork comes from an expensive European pig breed called the Mangalitsa, which is a rare find on American charcuterie boards. Its fat, which is whiter in color and creamier in texture, is what sets the exotic pig apart from its distant US relatives. These Mangalitsa pigs’ diets don’t contain corn or soy, so as the product dries, the fat doesn’t go rancid- SF Eater

Now that’s what I call quality control! (<– major brownie points)

You can order individually or you can get the combination boards (chef’s selection).

 small ($26/ 4 items), medium ($53/ 8 items), or large ($79/ 12 items)

If I wasn’t ballin on a budget, I’d totally come here once a week, drink a glass of wine, and of course… take a million food pics (AKA my idea of a great day lol)

Trou Normand

Trou Normand SF

So here’s what we had on our medium sized board ($53):

Trou Normand

My favorites are below:

This one melts like butter:

$10 DRY CURED BELLY // rosemary, thyme, allspice

Trou Normand SF

This one is more like spam (I lovvvve the flavors):

$11 PORK PATE // trumpet mushrooms, green garlic

Trou Normand SF

These are more filling:

 $9 MORTADELLA

$10 LONZA / sage, bourbon, brown sugar

Included in the chefs selection was a spicy mustard-horseradish dipping with fennel seeds that went with the bread:

Trou Normand opened in 2014 and they’ve been the talk of the town ever since. While their food is just alright (in my opinion), their charcuterie boards are worthy of a post by itself. The variety of meats is the largest in SF, ranging from 20-25 items on a given night. If it’s a nice sunny day you should totally sit outside on the super cute patio, order a few meats & cheeses, and enjoy a glass of wine… after #foodpics (of course).

Located in the historic Pacific Telephone building, an Art Deco structure at 140 New Montgomery St

Trou Normand on Urbanspoon

 

 

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6 Comments

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  • Brittany March 21, 2015 - 1:17 pm Reply

    That looks soooo good!!! Your blog makes me so hungry every time I look at it and you are so funny with your food pics!

  • Patty March 19, 2015 - 3:21 pm Reply

    Definitely the star of the night was our charcuterie board. The pork pate with trumpet mushrooms was a highlight, along with the salumi. I thought the other food there was OK.

    • CynEats March 21, 2015 - 5:33 am Reply

      Loveeeee the pork pate!

  • Kaleb March 19, 2015 - 11:04 am Reply

    Now that’s what I call a very impressive board of select Charcuterie meats. I don’t even live in SF, but I love following your blog! Great post!

    • CynEats March 21, 2015 - 5:33 am Reply

      Thanks for following along! It’s a must try next time you visit :)

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