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Charcuterie Board - Dinner

Charcuterie Board


Coppa-Dry cured capiocolla, is a boneless pork shoulder that is hand rubbed with spices and dry cured for months. Coppa is similiar in texture to prosciutto and should be sliced as thinly as possible to capture it's true tenderness. It has a rich earthy flavor.

Bresola- Air -dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top (inside) round, and it is lean and tender, with a sweet, musty smell. It originated in Valtellina, a variety of the Alps of Northern Italy's Lombardy region

Speck- Smoked or pickled pork belly. In Germany, Speck is pork fat with or without some meat in it.

Triple Creme Brie
Danish Blue

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