Charcuterie in French, Salumi in Italian...
Whatever you call it, nothing is as sophisticated, easy, or enjoyable as beginning a meal with artfully prepared cured meats paired with different accompaniments like toast points, fruits, and cheeses.
RECIPE INCLUDED: Chef Sergio Vitale's serving suggestions for creating the perfect charcuterie board
Everything you need to create a memorable and impressive charcuterie board
Olympia Provisions Handcrafted with fastidious attention to detail, Olympia makes all-natural salami that is antibiotic-free, with a judicious amount of sea salt, fresh garlic and freshly ground spices. Because their cured meats are held in natural casings with the organic, edible white mold that protects them, all their salami can be stored at room temperature until unwrapped.
Cacciatore “Cacciatore” means “Hunter’s Style” in Italian and this rustic Italian style salami is made with caraway, coriander, dried red chili, and black pepper.
Finocchiona Traditional Italian style salami with garlic, black pepper, and fennel.
Olli Salumeria makes artisanal slow-cured fine meats based on old family recipes handed down over four generations. Because their cured meats are held in natural casings with the organic, edible white mold that protects them, all their salami can be stored at room temperature until unwrapped.
Wild Boar Applewood Smoked with Sangiovese Wine Free-range Texas wild boar gives this sought-after delicacy one of the most unique salami flavors around.
Truffle with Sangiovese A mushroom aficionado's dream come true, this Tartufo (truffle) salami is traditionally saved as a treat for special occasions in Italy. Made with black truffles, this salami offers a sweet, earthy flavor.
Casa Forcello Lambrusco Jelly This wine jelly embodies everything we love about Lambrusco and is bursting with notes of cherry, blackberry, and violet. Enjoy on toast, pair with cheese, or top foie gras with this rare and exotic treat!
Taralli Chef Sergio Vitale calls taralli “Italian pretzels” and he never takes a road trip in Italy without them! These addictive little ring-shaped snacks are crunchy olive-oil flavored crackers studded with fennel seeds and great for snacking. Italians enjoy them at aperitivo (happy hour), merenda (snack time), or any time of day. Natur Puglia adheres to the farm-to-table credo, collaborating with local farmers and millers to create delicious taralli.
Castelvetrano Olives Every martini needs an olive… Italy's most common snacking olive is bright green and often referred to as dolce (sweet). Grown in Castelvetrano, Sicily, they are sometimes stuffed with sausage, breaded, and deep fried as an appetizer or a snack. Castelvetrano olives have a Kermit-green hue, meaty, buttery flesh, and a mild flavor. Consider serving them with cheese and a crisp white wine, or as an addition to a dirty martini!
Fried, Salted, and Roasted Chick Peas Chef Sergio includes four different recipes for seasoning these bar snacks. When served warm, they can be addicting.
Miguel and Valentino Fig and Almond Cake This moist flourless fig and almond cake with anise and cinnamon is handcrafted in Spain, with respect to the traditional Catalan recipe. Served sliced with cheeses or enjoy on its own.