Using a circular shaped charcuterie board, start assembling the “roses” of Brandt German and Hungarian Salami by folding the first slice in half and rolling tightly, then continue to layer slices wrapped around one another until desired size.
Add in the sliced Brandt Kolbassa, sliced Brandt Lachsschinken and Swiss Style Beef, Brie and a jar of honey to fill the holes on the board. Next add assorted berries, apricot slices, cornichon pickles, Manchego cheese and crackers to the board. To garnish add dried oranges and rosemary sprigs to create the wreath.
