CHARCUTERIE CLUB


A five-meat board built around one standout: Big Red Wagyu Salame, a genuine step up from what's usually on this board. Round it out with classic soppressata, a duet pairing, and a proper aged Parmigiano to finish.

This month

Big Red Wagyu Salame

Wagyu beef with porcini mushroom worked into the cure. This is the one to serve first and talk about — it's not your standard salami.

Mild Dry Salami Chub

Classic, everyday-easy. The reliable one on the board.

Mild Soppressata

Coarse-ground, garlicky, gently spiced.

Spicy Soppressata Coin Pack

The same soppressata style with real heat — save it for after the mild version.

Soppressata & Mozzarella Duets

Pre-paired bites — good for guests who want a no-fuss, grab-and-go option.

"White Gold" Parmigiano Reggiano — 7-Ounce Wedge

Not just a cheese course — break a piece in with the meats for contrast.

Ginger Peach Chutney — 9-Ounce Jar

Sweet with a ginger kick, built to cut through the richness of the Wagyu salame.

Almond Pizzelles / Almond Biscotti

Two sweet finishes if you want to end the board on something lighter.

Sea Salt Crostini / Olive Oil Crostini

The base for everything above.

How it eats

This is the month to slow down on one item — the Big Red Wagyu Salame is worth tasting on its own before building a full bite.

Two Ways to Build the Board

Wagyu First: Start with the Big Red Wagyu Salame alone on a crostini, no cheese, no chutney — just to taste it. Then build out from there.

Full Spread: All five meats, Parmigiano in the center, chutney alongside, crostini fanned around the edge. Finish with the pizzelles.

Notes

  • Pull the meats out 15 minutes before serving
  • Big Red Wagyu Salame is a limited case — if you loved it, let us know, since restock isn't guaranteed
  • Ginger Peach Chutney keeps for weeks refrigerated once opened

last 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