Spring Charcuterie Kit

$75.00 Regular Price

SPRING HAS SPRUNG! 

To ring in the sunshine and flowers, we've collaborated with Erika Kubick of Cheese Sex Death to curate the ultimate springtime cheese and charcuterie board. Cheese Preacher and author of Cheese Sex Death: A Bible for the Cheese Obsessed, Erika inspires people everyday to indulge in their cheese fantasies. 

This specific collection brings together all of spring's best flavors. We’ve paired our sweet, fennel-y Finocchiona and Salami Etna’s bright flavors of lemon and pistachio with tangy goat cheese, tart rhubarb lavender jam, and buttery oatcakes. Literally perfection. This kit contains

Add some radishes, strawberries or pickled asparagus & pair with sparkling lemonade, rose or a wheat beer and viola! Perfect picnic. 

7% of all net sales will be donated to the Anne Saxelby Legacy Foundation! This fund provides training opportunities to young adults in sustainable systems and agriculture, domestically and abroad. These opportunities can enable participants to return home and have the same impact on their communities that Anne had in hers.

 *This kit ships within a 2 week window to allow for the freshest chevre possible

  • No Nitrates/Nitrites No_Nitrate/snitrites
  • No Antibiotics No Antibiotics
  • New Item
  • Contains Nuts Contains Nuts
  • Contains Cheese Contains Cheese
  • Collaboration Collaboration
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Shipping info

Standard Shipping typically ships and arrives within 7 business days (all perishable products will ship within appropriate cold chain transit times and cannot ship over weekends or extended holidays)

2 day and overnight options available at checkout (please allow one business day for processing)

  • Storage & Preparation

    Salami keeps best when refrigerated. Store paper wrapped salami in a plastic bag or sealed plastic container in your refrigerator’s crisper drawer. Serve at room temperature, sliced as thick as you desire.

  • Flavor Profile

    • Pistachios Pistachios
    • Lemon Zest Lemon Zest
    • Fennel Fennel
    • Cheese Cheese

How to enjoy it

This has everything you need to create the perfect spring charcuterie board with your friends or your sweetheart. Simply add wine and an epic playlist, maybe a picnic blanket and a nice park setting, or simply your patio. Wherever you end up, we have you covered.

Natural Molds!

We handcraft each stick of salami using fresh, natural ingredients. We also use the traditional methods of charcuterie-making by using live, active molds! To begin, we hand cut premium pork leg, shoulder and fatback, then grind and mix it with fresh garlic and spices. After stuffing it into natural hog casings, and hanging on racks, we move it into our incubator, where it is inoculated with live molds. The salami ferments for 48 hours before moving into our drybox.

This mold does many things! One, it helps protect the salami during the curing process from other bad bacterias. Two, it helps slow down and regulate the curing process, creating more consistency in the salami. Lastly, it helps add a level of flavor to our salami that is nearly impossible to recreate. Slowly developing flavor over time, the mold mellows the acidity from the fermentation process and creates a deep, funkier, sacred flavor. You cannot fake the flavor.