Our cured meats, , mousses, rillettes, & confits are prepared here at Hearth & Dram. Our is pasture raised at Corner Post Meats in Colorado Springs.

Currated from around the world, our cheese selections change often. We always represent the artisans of Colorado. Avalanche & Moon Hill Dairy are a couple of our favorites.

meats & Cheeses * SERVED WITH * 3 for 18 | 6 for 36 | 10 for 60 Grilled Bread, Sesame Crackers, Mustards, Pickles & Preverves

qty qty pork liver mousse burrata (4 supp.) Roasted pork liver & foie gras blended with sweet onion, warm spices, grun- Buffalo milk mozzarella stuffed with cream and curd. Imported from . er veltliner & cream. Silky smoothe. The best burrata we’ve ever tasted. kaiserkrainer Extra rich made with ribeye & trimmings, a touch of pork oma fat & cubed swiss cheese. Smoked and grilled. Jasper Hill. Raw cow’s milk washed rind cheese. Pungent, nutty and creamy. capacolo Flavors of cultured , cured meats and roasted nuts. Quintessential taste of the italian sub but elevated. Spicy rub, smoked and sliced thin. Enjoy the rich marbled perfection of coppa. harrbison grilled pepperoni Jasper Hill. Pasteurized cow’s milk cheese wrapped in birch bark. Very Chicken & pork fresh pepperoni. It is spicy, served hot and grilled. Its not piquant bloomy rind with flavors of lemon, mustard and vegetables. pizza pepperoni but, in this case, that’s a good thing. mortadella ashbrook Mother of bologna. This finely ground chicken (non-traditional) & pork Spring Brook Farm. Raw cow’s milk Morbier style with a layer of ash in the sausage is studded with pistachio and peppercorns. middle. This cheese has a semi-soft, supple texture, and is lactic and bright grilled with a decidedly funky finish. Our classic savory bacon cured with a touch of garlic and brown sugar, sliecd thick and grilled to perfection. manchego el trigal riserva smoked Pateurized Sheeps milk cheese, Aged longer than most Manchego (at least 14 Pure snowy-white cured with juniper, clove, lemon & bay leaf. months), this Reserva variety is extra nutty and a bit salty. Lightly smoked with alder, sliced thin & flamed. rillette avalanche goat cheddar (3 supp.) & pork shoulder ground and confited in smoked . Whipped to Raw Goat Milk, The Goat Cheddar is pale ivory in color, dense, smooth and buttercream-like perfection. Topped with fennel pollen. a bit crumbly, with a little tyrosine crunch. Flavors are milky, tangy and ‘nduja fruity, with subtle goaty and briny notes and a hint of cheddary sharpness. Spicy spreadable pork. Traditionally fermented, this is a fully cooked product with smoked lard and calabrian chiles. roomano extra aged gouda cotechino Pasteurized cow’s milk, Roomano has an intense flavor of sweet-salty All pork Italian sausage enriched with braised skin. Seasoned with white butterscotch. The granite paste is peppered with white flecks - calcium wine, garlic and clove, served grillled. lactate crystals that form during extended aging, lending an assertive szechuan sausage crunch. Pork leg and fat mixed with citrus, szechuan peppercorn and arbol chiles. The spice has a lingering but pleasant numbing effect. river runs blue wagyu corned beef tongue Moon Hill Dairy. Pasteurized cows milk, double cream, exterior blue, with Traditional corned beef flavors in ultra marbled colorado wagyu. Forget a layer of bamboo ash. Dry paste, mild blue mold flavor. Woodsy aroma, what you think about tonque. Garnished with half sours. Crunchy salt texture. magret duck breast ham (3 supp.) Salt, sugar and persimmon wood smoke. Hung until firm and flavorful. This stracapra ham is a little extra on all fronts. Cade Ambros. Pasteurized goat’s milk. StraCapra, is a washed-rind semisoft speck (2 supp.) goat cheese, essentially a goat’s milk Taleggio. Juniper, allspice, garlic and alder wood smoke. Hung to dry. This ham show- cases the beauty of Corner Post husbandry. parmigiano reggiano coppa (2 supp.) Raw Cows Milk, Aged 18 months. True Parmigiano Reggiano cheese has a Dry-cured spicy ham made from the neck and primest part of the shoulder. sharp tang with a crunchiness due to the milk proteins breaking down. Truly Coppa has a perfect lean to fat ratio. the king of dried cheeses. pate de campagne la tur Country pate. Pork shoulder, chicken liver, cream, egg and spices. This Three pasteurized milks: Cow, Sheep, Goat. Bloomy rind. Eats like a scoop particular version is studded with pecans and wrapped in bacon. of ice cream. The paste is ultra cream, mildly funky with a touch of white coppa di testa mushroom aroma and lemony tang. Popular but rightfully so; it is an amzing cheese. A truly elegant preparation of head. It is not head cheese but a fine ham made from the best parts of the testa. Enjoy with rosé. salami cotto Pork leg & fat, a mix of ground & hand diced. White wine, fennel seed, black pepper & fermented chiles.