CHARCUTERIE CLUB

A meat-forward board built for hot-weather grazing — nothing that needs to be cooked, nothing that wants to sit out too long. Two salami styles, a peppery pepperoni, silky mortadella, and a smoky pancetta, rounded out with a jam that cuts through the richness.

This month

Milano Salami Chub — 8-Ounce Piece
Classic, garlicky, coarse-ground. Slice it thin and let it curl — that's what releases the fat and the flavor.

Sicilian Pepperoni — 12-Ounce Package
Spicier and coarser than a standard pepperoni. Holds its own next to the sharper cheeses if you're building a full board.

Sliced Mortadella — 4-Ounce Tray
Silky and mild, studded with pistachio. The palate reset between the bolder cuts.


Sliced Pancetta — 4-Ounce Tray
Delicate, slightly sweet cured pork belly. Best folded, not stacked flat — it tears easily.


Sliced Chorizo — 4-Ounce Tray
Smoky, paprika-forward. The one with the most kick on this board.


Fig & Acacia Honey Jam — 3.9-Ounce Jar
Sweet enough to balance the chorizo and pancetta without competing with the mortadella.


Mini Chunky Breadsticks with E.V.O.O.
Crisp and clean with good olive oil flavor. The neutral vehicle for everything else on this board.


Black Lava Cashews — 5-Ounce Bag
Crunch with a little salt-and-char flavor — works as a standalone snack too.

Olive Oil Grissini Breadsticks / Mini Chunky Breadsticks with Onion
Two textures: the grissini are thin and crisp, the onion breadsticks have more chew and a savory kick.


How it eats
No cooking, minimal prep — this is a "lay it out and go" board, built for a warm evening on the porch.


Two Ways to Build This Board
Quick Grazing Plate: Fold the mortadella and pancetta, coin-slice the salami and pepperoni, jam in a small bowl at the center, breadsticks fanned around the edge.

Full Spread: Add the chorizo and cashews, serve with a crusty bread and a light red or rosé, and let people build their own bites.


Notes

  • Pull the meats out 15 minutes before serving — cold mutes the fat and flavor
  • The jam keeps for weeks refrigerated once opened
  • If it's a hot day, keep the board out no longer than 2 hours

last month

Tempesta Nduja
Spicy, spreadable pork salumi from Calabria. The most assertive thing on this board — use it as a condiment, not a centerpiece. Spread thin on a breadstick and let the heat build.

Sliced Prosciutto
Delicate, sweet, and paper-thin. The counterpoint to the Nduja. Drape over a breadstick or eat on its own — it needs nothing else.

Genoa Salami — Sliced Coin Pack
Classic and approachable. Mild, garlicky, and the anchor of any charcuterie spread. The one everyone reaches for first.


Mild Soppressata — Sliced Coin Pack
Coarser and more rustic than the Genoa. Slightly sweet with a firm bite. Stack it, fold it, or eat it flat.

Pepper Patè (Sweet)
Bright and sweet — the vegetable note this board needs. Spread on a breadstick between bites of salumi to reset the palate.


Mixed Chargrilled Vegetables
Smoky, oily, and deeply savory. The antipasto element. Serve alongside the meats as a board component, not an afterthought.


Mini Chunky Breadsticks with E.V.O.O.
Crisp and clean with good olive oil flavor. The neutral vehicle for everything else on this board.


Mini Chunky Breadsticks with Chili Pepper
A little heat, a lot of crunch. Pair with the milder salumi to add contrast.

How it eats
Bold, meaty, and built for sharing. This is an aperitivo board — best with a cold glass of something sparkling and no agenda.

Two Ways to Build This Board
The Italian Spread Fan the salumi across a board in overlapping rows — prosciutto, Genoa, Soppressata. Add the chargrilled vegetables in a small bowl. Set out both breadstick varieties and the Pepper Patè. Nduja goes in a small ramekin with a spreader.

The Progression Bite Build a single bite in order: E.V.O.O. breadstick → fold of prosciutto → thin smear of Nduja → finish with a chargrilled vegetable. Four components, one perfect bite.

Notes

  • Serve Nduja at room temperature — it spreads much easier
  • Prosciutto is best eaten within 1–2 days of opening
  • Chili breadsticks pair best with the milder Genoa and Soppressata
  • Chargrilled vegetables can be served straight from the jar