Filed under: Salumi, Explained by Whitney Filloon@whitneyfilloon May 23, 2014, 8:04am CDT Share this story Share this on Facebook Share this on Twitter Share All sharing options Share All sharing options for: Salumi, Explained Pocket Flipboard Email Here's a breakdown of FT33's stunning charcuterie board. From the goat mortadella and whipped chorizo to the housemade mustard and pickled veg, every single element is made in-house (naturally). [Zagat] More From Eater Dallas Sign up for the newsletter Eater Dallas Sign up for our newsletter. Thanks for signing up! Check your inbox for a welcome email. Email (required) Oops. Something went wrong. Please enter a valid email and try again. By submitting your email, you agree to our Terms and Privacy Notice. You can opt out at any time. This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply. Subscribe The Latest Hotel Swexan to Open a Midcentury Steakhouse in the Harwood District By Courtney E. Smith Hamburger Mary’s to Open in Dallas Amid the State’s Heavy Slate of Anti-Trans Bills By Courtney E. Smith Lisa and Tom Perini’s Guide to Eating and Drinking in Dallas By Courtney E. Smith Get Dumplings From an Automat in Deep Ellum By Courtney E. Smith The Best Dishes Eater Dallas Ate in April By Courtney E. Smith Slutty Vegan Will Open Its First Texas Location in Dallas This Summer By Courtney E. Smith