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Charcuterie Lover's Board

Back

Country

Italy
Spain
United States

Milk Type

Cow, Sheep
Sheep

Price

$55.00$8.00

Pasteurization

Pasteurized
Raw

Pairings

Cabernet Sauvignon
Chenin Blanc
Chianti
Malbec
Strong Beers

Rennet Type

Animal

Meat Type

Pork

Charcuterie Lover's Board

The Charcuterie Lover's Board

Piled high with our favorite meats, this board is one savory spread.

Perfect for summer barbecues, Father’s Day celebrations, or any occasion that calls for a hearty helping of meat, this cheese and charcuterie board is stacked with some of our most delectable sliced selections and sweet sausages. Featuring two all-time classic cheeses, Moliterno al Tartufo and Mahon, this platter is piled high with charcuterie from La Quercia, Olympia Provisions, The Meat Hook, and more.

Prep Time : 20 min.
Assembly Time : 15 min.
Total Time : 35 min.
Serves: 4-6

Printer Friendly Board Instructions (PDF)

Components

CHEESE
1/2 lb Moliterno Al Tartufo
1/2 lb Mahon Semicurado Meloussa
ACCOMPANIMENTS
1 ea. Foodmatch Italian Olive Mix Pitted 10.6 oz
1 ea. Sir Kensington’s Dijon Mustard 11 oz
1 ea. La Panzanella Mini Multigrain Croccantini 6 oz
GARNISH
Lettuce

CHARCUTERIE
1 ea. San Carlo Piacentini Coppa Tray 3 oz
1 ea. Redondo Iglesias Jamon Serrano Gran Reserva 4 oz.
1 ea. La Quercia Nduja 4 oz
1 ea. Meat Hook Sausage Co Classic Italian 12 oz
1 ea. Olympia Provisions Smoked Chorizo 12 oz

Shop components for this board below

Prep

Remove cheeses from fridge one hour before serving.
Evenly slice the Moliterno al Tartufo and Mahon into rectangles.
Cook the Italian Sausage and Chorizo and slice them into coins.

If the wedge is thick, consider cutting it in half to 2 smaller triangular wedges.

Cut the triangular rind pieces off one side of the wedge.

Cut coin-shaped pieces by cutting perpendicular to the long side of the cheese log.

Depending on the desired serving size, you can cut the round coins further in half for a moon shape or in quarters for a triangular wedge shape.

Assembly

On the board, place two empty jars, one towards the top left corner and one towards the bottom right corner. From the top right corner of the board to the bottom edge of the board, shingle the Moliterno al Tartufo and the Mahon in a wide line.
Place a ring of lettuce around the top left jar.
Fill the bottom right jar with Nduja, and ring the jar with Piacentini Coppa. Then create a line of folded Jamon Serrano on the other side of the line of cheese.
On the lettuce, pile the coins of sausage.
In the empty spaces along the top edge and bottom left corner of the board, shingle the La Panzanella Mini Multigrain Croccantini.
Fill the empty jar with Sir Kensington’s Mustard, and fill the empty space in the center of the board with olives.