Cheese & Charcuterie

Emily G's Roasted Red Pepper Jam

Hearty roasted red peppers and garlic make this jam the perfect marinade for chicken, pork, or lamb. Try it on a grilled cheese or add it to a vegetable panini. Cheese Pairings: Goat Cheese, Cream Cheese, Sharp Cheddar, Manchego, Pimento Cheese

Emily G's Jalapeno Raspberry Jam

INGREDIENTS: Cane sugar, green bell peppers, apple cider vinegar, jalapeno peppers, raspberries, citric acid, pectin and cayenne pepper. Click here to see Nutritional Information.

Emily G's Cabernet Savignon Jam

INGREDIENTS: Pure cane sugar, Cabernet Sauvignon wine, lemon juice concentrate, pectin, citric acid and pure vanilla extract.

Spruce Point Smoked Salmon

Spruce Point is an outdoor adventurist's paradise on the coast of Maine and like its namesake, our Spruce Point Salmon, is a culinary exploration of bold flavors. Atlantic salmon fillets are dry brined, lightly trimmed and cold smoked in small batches...

Wild Boar Lonza

Wild boar lonza is hand-crafted and dry-cured with simple ingredients for exceptional quality and flavor. Nothing but wild boar, salt and spices are used to make this in this unique and tasty addition to our line of charcuterie. No nitrates or nitrates...

Prosciutto Duck Breast

Our duck prosciutto is made with magret – the breast of Moulard ducks that are raised without antibiotics or added hormones. After being rubbed with salt, a little sugar, and some spices, the duck breasts are hung and air-cured – an age-old, natural...

Cypress Grove Midnight Moon Aged Goat Cheese

Cypress Grove, California, pasteurized goat's milk, 6 month aged, gouda style, wax-rinded. More crystallized and dense, with notes of butterscotch fudge and salted mandarin orange, great tang.

Olli Pepper & Garlic Salami

Olli Sopressata: Pepper & Garlic Salami. From Olli Salumeria, made without antibiotics. Net wt 6oz.

Guanciale

Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'. Average size 3oz.

Pancetta

Pancetta (pronounced pan-CHET-tah) is a cut of pork belly meat that is salt-cured but not smoked. An Italian specialty, pancetta can be eaten both uncooked and cooked, and is sold both sliced and cubed. Sliced pancetta is best for sandwiches or antipasto...

Sujuk

Lamb and Beef Armenian Salami – Made with our blend of Humanely Sourced and Pastured Beef and Lamb, we toast cumin and blend it with Organic Garlic and Georgia Sumac. A true way to differentiate your charcuterie offerings. This salami offers a uniquely...

Lomo

A Delicious and Delicate Whole Muscle. This is a prime must have for any charcuterie board! We Use a Wet Brine with white wine, Fresh Herbs, Garlic, Aromatics and Spices and let this loin cure for 10 Days. We then Cover the Loin with Spanish Pimenton and...

Jambon De Bayonne

Taste the terroir in this gastronomic jewel of Southwest France. To earn the label “Jambon de Bayonne, PGI,” an ancient process must be followed, and every aspect of the production artfully and carefully controlled. Only local pork from PGI-certified...

Fontina Fontal Fiorella

: Ciresa, Lombardy IT, past. cow's milk, less aged than Vald'Aosta. Supple and sexy, melts like a sweet dream, creamy and a touch fruity (like smelling an apple skin).

Sottocenere with Truffle

Mitica, Venuto, Italy, pasteurized cow's milk, ash-brushed with black truffles. Notes of warm baking spices, a whiff of sambuca, and lovely savory earthiness.

Manchego

Miguel y Valentino, Spain, pasteurized sheep's milk, basket-rinded, 6 months aged. Mild but with a savory tang, oily and firm, notes of arbequina EVOO and anchovies.

Cypress Grove Humboldt Fog

Cypress Grove, CA, past. goat's milk, veggie ash line, soft-ripened. Young and intense herbal tang, fresh fennel fond, buttermilk and lemon rind; chalky but gooey with an earthy sniff of daffodils.

Goat Lady Sunny in Paris Chevre

Goat Lady Dairy, North Carolina, past. goat's milk, chevre style with Herb de Provence. Perfect for fish, lamb, or dips; tangy and glowing with spring-forward French herbs like tarragon, dill, and marjoram. Put on a baguette w/ jamon and microgreens...

Point Reyes Original Blue Cheese

Point Reyes, California, raw cow's milk, rindless. Cheddar-like creaminess, with notes of sweet milk, oyster mushroom and apple toast, and pink peppercorn.

Beehive Pour me a Slice

Beehive Creamery, Utah, pasteurized cow's milk, cheddar washed in Basil Hayden Bourbon. Nutty and white chocolatey with some tropical spices on top of a slightly creamy and firm sharpness.

Thomasville Tomme

Sweet Grass Dairy, Georgia, raw cow's milk, alpine style. A bit of franc-like wet rock funks up this paste with notes of browned butter and caramelized hazelnuts.

Miguel & Valentino Castelvetrano Pitted Olives

Sweet Grass Dairy Green Hill Camembert Style

Sweet Grass Dairy, Georgia, pasteurized cow's milk, camembert-styled bloomy rind. Notes of buttered mushrooms and cultured cream with a nice, dried grass springiness.

Three Little Pigs Cornichons

Baby Sour Gherkins pickled in vinegar and spices in the traditional French way.