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) 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 Sushi Mocki Brings the SMU Roll to Mockingbird Station By Courtney E. Smith Where Can I Find the Best Martini in Dallas? By Courtney E. Smith Get a Sneak Peek at Sky Blu Rooftop Bar in the Design District By Courtney E. Smith Newly Opened Burger, Pizza, Brunch, and Mexican Spots to Eat at Right Now By Courtney E. Smith The Saint Is Coming to Find Out Just How Much Italian Food Dallas Can Handle By Courtney E. Smith Welcome to the Ask Eater Dallas Dining Advice Column By Eater Staff