Snacking never tasted so great. Curate your own selection of four well-aged cheeses and handmade salamis and sliced hams to put assemble your own ultimate cured meat and cheese spread. Use the menu below to make your selections. We'll pack them in our fun, cartooned gift box with a box of Rustic Bakery's olive oil and sea salt flatbread crackers.
Wish you could pair your meats and cheeses with something else? Or, wanna create something entirely different? We have plenty of other customizable gifts to choose from. Or if you'd like to create a custom gift box with other ingredients we're happy to help. Give us a ring at 888.636.8162.
Zingerman's Nor'easter Cabot Cheddar
Pasteurized cow's milk cheddar from Cabot in Vermont. Great for snacking. Half pound.
Valserena Parmigiano Reggiano
The classic. Raw cow's milk cheese from Italy, aged at least two years for huge flavor. Half pound.
Cabot Clothbound Cheddar
Traditional pasteurized cow's milk cheddar from Vermont. Complex, tangy, and fruity. Half pound.
Marieke Gouda
Raw cow's milk gouda from Wisconsin. Rich, dense, sweet and savory. Half pound.
Brabander Goat Gouda
Pasteurized goat's milk gouda from the Netherlands. Incredibly sweet and creamy. Half pound.
Artisanal Manchego
Pasteurized sheep's milk cheese from Spain. Smooth, nutty, fragrant. Half pound.
Essex Street Manchego
Raw sheep's milk cheese from Spain. Sweet and savory, nutty, bright, complex. Half pound.
Piave Vecchio
Pasteurized cow's milk cheese from northern Italy. Sweet, fruity, toasty flavor. Half pound.
Antique Gruyère
Raw cow's milk cheese from Switzerland. Smooth, fruity, slightly swissy flavors. Half pound.
Brebis d'Ossau
Raw sheep's milk cheese from France. Creamy texture, mellow, fresh, fruity flavor. Half pound.
Camembert
Soft round of pasteurized cow's milk cheese from France. Vegetal, complex, funky flavor. Half pound.
Bayley Hazen Blue Cheese
Raw cow's milk blue cheese from Vermont. Fudgy texture, rich, smooth flavor. Half pound.
Holy Cow Beef Sticks
Beef snack sticks from Red Bear Provisions in Chicago. Rich and smoky. Four ounces, three sticks.
Spicy Calabrian Salami
Pork salami from Tempesta in Chicago. Sweet yet spicy with Calabrian chiles. Nine ounces, whole.
Red Square Salami
Pork and beef salami from Red Bear Provisions. Rich and a bit garlicky. Six ounces, whole.
Sacre Bleu Saucisson Sec Salami
Pork salami from Red Bear Provisions, seasoned with garlic, red wine, and pepper. Six ounces, whole.
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Cacciatore Salami
Pork salami from Red Bear Provisions. Rich, unctuous, salty, very porky. Six ounces, whole.
Summer Sausage
Beef and pork salami from Underground Meats in Wisconsin. Sweet, tangy, smoky. Ten ounces, whole.
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’Nduja
Calabrian-style spicy pork spread, from Tempesta in Chicago. Hot, silky, powerful. Six ounces.
Prosciutto Piccante
Italian-style dry cured ham from La Quercia in Iowa, with fennel seed and chile. Two ounces, sliced.
Prosciutto Americano
Italian-style dry cured ham from La Quercia in Iowa. Clean, tangy, porky flavor. Two ounces, sliced.
Speck Cured Pork
Italian mountain-style dry cured ham from La Quercia in Iowa. Lightly smoky. Two ounces, sliced.
Ibérico Cured Lomo
Dry cured, Ibérico-breed cured pork loin from Texas. Rich, deeply savory. Two ounces, sliced.
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