><><  MEATS & CHEESES ><><

><><  MEATS ><><

Mortadella
Mortadella is an emulsified sausage with origins in Bologna, Italy. It is composed of cured pork, with at least 15% pork fat cubes, and whole or chopped pistachios, and is spiced with black pepper and myrtle berries. The extra fat content gives mortadella its signature white “polka dot” look. We recommend pairing this meat with Pinot Grigio, Chablis, Chardonnay, and weighted whites.

Fuet
Fuet is made with finely minced fat and lean pork meat, and seasoned with salt, pepper and other spices. It is stuffed into a thin pork casing, often the intestinal lining, and is never thicker than 40mm in diameter. We recommend pairing this Spanish meat with Riesling, Sauvignon Blanc, Pinot Noir, Granche, Syrah, Malbec, and Merlot.

Salchichón de Vic
This cured sausage has origins in Vic, Spain, and contains lean pork meat from the hind legs, lard, spices, and whole white and black peppercorns. The fat content of this meat never exceeds 48%. We recommend pairing Salchichón de Vic with Riesling, Sauvignon Blanc, Grenache, Syrah, Malbec, Merlot, Red Blends, and Cabernet Sauvignon.

Soppressata (Hot or Sweet)
With origins in Italy, Soppressata is typically prepared with rough cut pork meat, fat, and occasionally Offal (head cheese, which adds texture to the meat), and is often spiced with salt, whole peppercorns, and red wine. For the hot variety, dried chile de arbol and paprika are added to the mister and casing. We recommend pairing this meat with Riesling, Sauvignon Blanc, Pinot Noir, Grenache, Syrah, Malbec, and Merlot.

Hot Coppa
Made with whole pork shoulder, this Italian meat is air dried for a minimum of 45 days. Hot Coppa gets its spice from chili pepper and paprika. It is similar to prosciutto, but less delicate, and falls somewhere between capicola and sausage. We recommend pairing this meat with Riesling, Sauvignon Blanc, Rosé, Pinot Noir, and Garnacha.

Capicola (Hot or Sweet)
Also known as “Gabagool” among Sopranos fans, this Italian meat comes from pork neck and shoulder. Chosen for its nearly perfect, 70:30 meat-to-fat ratio, its texture is a cross between prosciutto and sausage. It is often spieced with paprika and hung in natural casings for six months. We recommend pairing this meat with Riesling, Sauvignon Blanc, Rosé, and most red wines.

Prosciutto di Parma
Also known as the “King of Hams,” this meat comes from the Parma region of Italy – the best-known of just 11 Italian regions that raise the specific breed of pig from which Prosciutto can be made. We recommend pairing this meat with Riesling, Sauvignon Blanc, Pinot Grigio, Chablis, Chardonnay, and weighted whites.

Finocchiona
With origins in Tuscany, Italy, in the late middle ages, Finocchiona consists of pork cheek, shoulder, and belly, and is spiced with fennel, red wine, salt, and pepper. It is dried for a minimum of five months. We recommend pairing this meat with Grenache, Syrah, Malbec, Merlot, Pinot Noir, and Rosé.

Recla Speck
Unique to the Alto Adige region of Northern Italy, Recla Speck is pork belly that is cold smoked with beechwood, then hung for a minimum of 22 weeks. This Italian version of Speck contains more meat and less fat than its German cousin, which makes for a delicate slice that is distinct from prosciutto and other cured hams. We recommend pairing this meat with Chardonnay, Riesling, Sauvignon Blanc, and Pinot Noir.

Chorizo (Mild or Hot)
This Spanish sausage is hardy and versatile, and is just as delicious on its own as it is incorporated into dishes. It is made of coarsely chopped pork and pork fat, spiced with garlic, paprika, and pimento (smoked, dried red peppers), and takes anywhere from 6-10 weeks to cure. We recommend pairing this meat with Rosé, Pinot Noir, and sweeter red blends.

Caña de Lomo
With origins in Huelva, Spain, this cured pork loin sausage is made from Iberian pigs, which are rich in fat and fed an acorn diet to enhance the nutty flavor of this meat. The tenderloin is seasoned with salt, garlic, oregano, lemon, paprika, and olive oil. Caña de Lomo is deep red with streaks of white fat. We recommend pairing this meat with weighted whites, Chablis, Southern French blends, Rosé, Grenache, Syrah, Malbec, Merlot, red blends, Cabernet Sauvignon.

Bresaola
This Italian meat, originally from Lombardy, consists of a super lean whole muscle cure from the eye of a round of cow, seasoned with salt, juniper berries, cinnamon, and nutmeg. Curing takes anywhere from 1-3 months, and leads to the Bresaola losing up to 40% of its original weight. We recommend pairing this meat with heavy whites and red wines.

><><  CHEESES ><><

Gorgonzola Dolce
This Italian Bleu cheese is creamy, mild, buttery, and mildly sweet. One of the world’s oldest Bleu cheeses, it is made with pasteurized milk and produced in Northern Italy. It takes 3-4 months for this cheese to age to its full ripeness. We recommend pairing this cheese with nuts and honey.

Cheddar – aged 12 months
This cheese is sharp, hard, and salty. Produced in England, this aged cheddar is an example of how this cheese gets saltier the longer it ages! We recommend pairing this cheese with mustard, jams, honey, and nuts.

Taleggio
This Italian cheese is known for its “stinkiness” and creamy, tangy, buttery flavor. It is made with cow’s milk, typically aged for 40 days, and has a washed rind. We recommend pairing this cheese with olives, jams, crackers, and salami.

Pecorino Romano
This hard Italian cheese is made with sheep’s milk (“pecorino” means “sheep” in Italian) and has a salty, sharp flavor. We recommend pairing it with nuts, honey, and jams.

Gruyere
This Swiss cheese is nutty, salty, hard, and made with cow’s milk. Gruyere is the only type of cheese to win “Best Cheese in the World” four times between 1992 and 2015. We recommend pairing this cheese with nuts, bread, and mustard.

Manchego Semicurado
This Spanish cheese is made with sheep’s milk and is sharp, salty, hard, and mildly buttery. Aged anywhere from 60 days to two years, it is the best-known and most widely available Spanish cheese. We recommend pairing this cheese with olives, honey, and nuts.

Mimolette
This cheese is produced in France and tastes somewhat like an aged cheddar, but much sharper. It is salty, hard, orange in color (from annatto seed), and often referred to as the “cannon ball” cheese. We recommend pairing this cheese with jams, mustard, and Merlot.

Fontina Aosta
This buttery, rich, semi-firm cheese is made with cow’s milk. It traditionally comes unpasteurized and aged for 90 days. Unlike traditional Fontina, which is mild, creamy, and semi-soft, this Fontina is strong and has a washed rind.

Bleu D’Auvergne
This French Bleu cheese is strong, sharp, salty, and made with cow’s milk. It was first produced in South-Central France in 1850, and is usually aged for two months. We recommend pairing this cheese with honey, crackers, and olives.

Comté
This French Alpine-style cheese is mild, buttery, and semi-firm, and aged for anywhere from eight to 24 months.

Humboldt Fog Chèvre
This soft-ripened goat cheese helped set the standard for Chèvre produced in America. Enjoy flavors of buttermilk and fresh cream, enhanced with floral notes, herbaceous overtones, and a citrus finish. We recommend pairing this cheese with honey, prosciutto, jams, and almonds.

Saint Angel Triple Crème
This creamy, buttery cheese with a silky texture was originally produced in 1983 by Jean Claude Guilloteau in Massif du Pilat, France. To produce its signature “bloomy” rind, Brie cheese is sprayed with a molding agent that contains penicillin, then aged for 3-4 days. We recommend enjoying this cheese on a baguette with honey or jam.

Cana De Cabra
This cheese is creamy, tangy, smooth in texture, and produced in Spain. Made in the tradition of a French Bouche Chevre, it is aged for 21 days. Our Cana de Cabra is produced by Mitica, which was established in 1998 and is one of the fastest growing creameries. We recommend pairing this cheese with almonds, honey, jams, and crackers.

Camembert
This French cheese is salty, buttery, and creamy with a silky texture. Made with cow’s milk, it originated in 18th-century Normandy, and is aged for over three weeks, which is longer than a typical Brie. We recommend pairing this cheese with jams, honey, nuts, and crackers.

Il Fortto Boschetto Al Tartufo
This cheese is made with both cow’s and sheep’s milk, and is enhanced by the rare white truffle, which adds a delicate, sweet taste to its earthy, salty, and creamy flavor profile. We recommend pairing this cheese with hot capicola, chorizo, and honey.

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