Charcuterie Sample List

Prosciutto di Parma – Parma, Italy

Cured specially-bred pork, thinly sliced, nutty, salty, and creamy flavors. Different cuts will be displayed at a time based on how long the prosciutto has been aged, particularly 12 months and 24 months are prime examples.

 

Prosciutto di San Daniele – Friuli, Italy

Compared to Prosciutto di Parma, this cut is creamier and sweeter. Also, sliced thin to order.

 

Sweet & Hot Sopressata – Calabria, Italy

Southern Italian cured sausage made of coarse-ground pork, full-bodied, rich pork flavor, sweet peppery finish. Hot sopressata is made with additional spices that give it a more complex aroma and palate along with a pleasantly spicy finish.

 

Mortadella – Bologna, Italy

Large Italian sausage made of finely ground heat-cured pork, which is flavored with spices of whole black pepper, myrtle berries, and pistachios. Sliced thin to order, slightly spicy, sweet, and buttery.

 

Felino Salami – Felino, Italy

Most ancient salami recipe on record. Sister to Prosciutto di Parma because anciently and often still today, it is made from prized trimmings of prosciutto before it is salted. Driest of salamis, nutmeg, and pepper flavors.
*There will be a focus on local farm charcuterie as well.

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Cheese Sample List

Cowgirl Creamery ‘Red Hawk’ from Point Reyes, CA

*The wild bacteria that define this bold, sumptuous triple cream are native to Point Reyes; in fact, they could not make this cheese anywhere else. Aged four weeks and washed with a brine solution that encourages the sunset red-orange rind, Red Hawk captures the true essence of West Marin. Flavor notes: pungent aromas complement rich, smooth flavor.

 

Jasper Hill Farm ‘Moses Sleeper’ from Greensboro, VT

*Moses Sleeper is a Jasper Hill Creamery original, inspired by classic, French Brie. It is made from pasteurized cow’s milk and aged 6-12 weeks. Beneath its thin, bloomy rind lies a gooey, milky core showing a complex array of flavors at peak ripeness: cauliflower, crème fraîche, and toasted nuts. A bright, clean finish with a hint of white mushroom aroma follows the rich flavors of the paste.

 

swash-1a

 

 

Charcuterie Sample List

Prosciutto di Parma – Parma, Italy

Cured specially-bred pork, thinly sliced, nutty, salty, and creamy flavors. Different cuts will be displayed at a time based on how long the prosciutto has been aged, particularly 12 months and 24 months are prime examples.

 

Prosciutto di San Daniele – Friuli, Italy

Compared to Prosciutto di Parma, this cut is creamier and sweeter. Also, sliced thin to order.

 

Sweet & Hot Sopressata – Calabria, Italy

Southern Italian cured sausage made of coarse-ground pork, full-bodied, rich pork flavor, sweet peppery finish. Hot sopressata is made with additional spices that give it a more complex aroma and palate along with a pleasantly spicy finish.

 

Mortadella – Bologna, Italy

Large Italian sausage made of finely ground heat-cured pork, which is flavored with spices of whole black pepper, myrtle berries, and pistachios. Sliced thin to order, slightly spicy, sweet, and buttery.

 

Felino Salami – Felino, Italy

Most ancient salami recipe on record. Sister to Prosciutto di Parma because anciently and often still today, it is made from prized trimmings of prosciutto before it is salted. Driest of salamis, nutmeg, and pepper flavors.
*There will be a focus on local farm charcuterie as well.

swash-1a

Cheese Sample List

Cowgirl Creamery ‘Red Hawk’ from Point Reyes, CA

*The wild bacteria that define this bold, sumptuous triple cream are native to Point Reyes; in fact, they could not make this cheese anywhere else. Aged four weeks and washed with a brine solution that encourages the sunset red-orange rind, Red Hawk captures the true essence of West Marin. Flavor notes: pungent aromas complement rich, smooth flavor.

 

Jasper Hill Farm ‘Moses Sleeper’ from Greensboro, VT

*Moses Sleeper is a Jasper Hill Creamery original, inspired by classic, French Brie. It is made from pasteurized cow’s milk and aged 6-12 weeks. Beneath its thin, bloomy rind lies a gooey, milky core showing a complex array of flavors at peak ripeness: cauliflower, crème fraîche, and toasted nuts. A bright, clean finish with a hint of white mushroom aroma follows the rich flavors of the paste.

 

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