CHARCUTERIE 101 COLLECTION

Your Charcuterie Expert's guide to building beautiful, delicious charcuterie.

A generous serving of four of our charcuterie board favorites. Our Italian Dry is our iconic San Francisco salame slow aged with California red wine and a hint of garlic. Our Calabrese has a refined, subtle heat from crushed red peppers giving it a spicy finish. Our Genoa is slow aged, giving it an aromatic mildness and soft texture. The recipe for our Sopressata uses sweet fennel and fresh garlic to give it a highly complex aroma. (12 oz)

Our thin sliced Prosciutto is slow aged in Italy for artful flavor with a buttery finish. Thin plastic sheets separate each Prosciutto slice so it can be draped with rich creamy cheeses and rustic flavors alike. (3 oz)

Traditional artisan cracker with the perfect crunch to go with any charcuterie pairing of Chevre, aged Italian, or Cheddar. (6 oz)

Fiscalini Bandage Wrapped Cheddar is made in the traditional English Style and remains their most popular and highly awarded cheese. This semi-hard cheese is firm yet crumbly, and has a nutty, slightly smoky, earthy and more round finish than most aged cheddars. (5 oz)

Petite Breakfast follows the same cheesemaking process as other bries, but skips the aging room, making it a fresh Brie. Sold fresh and young, it has a tangy flavor and a slightly spongy texture, reminiscent of creamy cheese curds. (4 oz)

The perfect olive for the "oh, I don't really like olives" friend. These famous Italian olives are meaty in texture but mild in brine, with a smooth buttery flavor that goes great with salami. (8 oz)

Rectangular display board in cherry.  6” x 15” x ¾”. Wash by hand.

8 1/8" Serrated Stainless Steel Cheese Knife