JUNE 2018

The Italians may have somewhat baffingly missed out on the World Cup this year, but there's no denying that they are charcuterie champions. Case in point: this month's pair of meats. Prosciutto Di San Daniele is as complex as it is understated, and Creminelli Barolo Salami is delightfully earthy. One bite and you might find yourself shouting GOOOOOOOOOAAAAAAAALLL!!

Prosciutto Di San Daniele

MILD & VELVETY

Made in Friulia-Venezia Giulia, in northeastern Italy, by a consortium of 30 producers, Prosciutto di San Daniele is crafted from the legs of hogs raised to 9 months or more. We find that the moister, cooler climate of this diverse food region delivers a cured ham that, even after 13 months of aging, is mild and delicate with a melting and velvety texture. Pair it with slices of cantaloupe or wrap up spears of roasted asparagus.

PAIR WITH: Pinot Grigio, Hefeweizen

Creminelli Barolo Salami

EARTHY & NUANCED Salumiere Cristiano Creminello pays homeage to his homeland, Piemonte, with this dry-cured sausage bathed in Barolo wine. It's robust and complex with savory, meaty flavor. The impact of the Barolo has been muted to a pleasant earthy lull. As with all Creminelli salumi, this one is moist and soft in texture. Complete the Piemontese trifecta with a La Tur from the cheese counter, and your very own bottle of Barolo.

PAIR WITH: Barolo, Cider

THE QUALITY IS IN THE JOURNEY We at Murray’s want you to get the highest quality cheese and charcuterie in the freshest condition possible. Our cheese is taken from our caves, cut to order and wrapped in wax paper the very morning it is sent out to you. We always send our shipments overnight with ice packs when needed.