Charcuterie & Cheese Slate
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Deluxe Cured Meats, premium charcuterie on Farmhouse
Slate and Acacia Wood Serving Paddle.
Iberico pigs are descendants of the Mediterranean wild boar, and are
colloquially called pata negra. Acorn-fed jamon Iberico is intensely
sweet. It's floral, earthy, and nutty like good Parmesan, with fat so
soft it melts right in your mouth.
One of the most loved among Tuscan pork products. Its name comes from "finocchio",
or fennel, used to flavor the lean pork shoulder and cheek fat used in
the sausages. This dry-cured salame is often aged as long as five months
to a year to develop its delectable flavor and aroma.
Salchichón is a Spanish summer sausage that is made by smoking, drying,
cooking or some combination. Ibérico salchichón sausages are simply
seasoned with sea salt and black pepper and hung to cure in the cool
mountain air for several weeks.
Three imported artisan cheeses are also included:
Cantalet Dore is made out of the Salers breed of cow's milk of Auvergne
and is one of the oldest French cheeses. Similar to cheddar in
flavoring, but has a more creamy, milky quality.
P'tit Basque pure sheep's milk cheese’s flavor is creamy and sweet with
a nutty finish. It also features an appealingly smooth texture and an
aroma that is reminiscent of crème brûlée.
cow's milk from the northern Italian region of Veneto. Mixed with the
ash are spices such as coriander, nutmeg and cloves although these
spices hardly flavor the cheese. It is the addition of truffle oil and
tiny flecks of truffle that create the irresistible flavor and aroma.
Three gourmet cheeses, complement the heritage flavors of Jamon Iberico
de Bellota and Toscano Fennel Pollen Salami. The included picnic-ready isothermic
cooler with food safe gel ice packs makes for easy transportation to any
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