SOPRESSATA SALAMI CALABRESE SALAMI

PÂTÉ

SPECK

GENOA SALAMI

PROSCIUTTO DI PARMA Charcuterie CURED ARTISAN MEATS SLICED PROSCIUTTO DI PARMA: Meticulously selected pork legs, trimmed then hand-rubbed with sea salt & aged for at least 20 months in fresh Parma air for tons of richness. We’re bringing our world-renowned expertise and enthusiasm Pair with: Pecorino Toscano, Parmigiano Reggiano, Burrata for cheese to the world of Charcuterie, which is a French word Enjoy with: Pinot Noir, Lambrusco describing all varieties of delicious, traditionally cured meats. From salami and pâté to regional varieties of dried beef and whole hams, our Branded by Murray’s cured artisanal meats SPECK: Northern Italian pork, dry cured and smoked have been made according to old-school methods requiring with juniper, thyme, sage, and fennel seeds. Sweet and PÂTÉ the utmost in care, experience and skill. smoky and aged in crisp Alpine air. PÂTÉ WITH BLACK PEPPER: Hearty country-style Pair with: Fontina, Weinkase Lagrein, Raclette pork pâté. Seasoned with freshly-ground pepper. To craft these authentic and delicious products, our favorite Enjoy with: Dry Sherry, Crisp Lager Fully cooked, delicately capped with aspic, artisans seek out the fnest meat and other ingredients; once perfect toast topper. combined, they leave them to rest in special environments that encourage favor, texture, and aroma to develop nicely GENOA SALAMI: Heritage pork raised on open pastures, seasoned Pair with: Camembert, Comté over time. They’ll hang out there (often literally!) from with white pepper and fresh garlic, then slow-aged and sliced. Enjoy with: Cabernet Sauvignon, Pinot Noir anywhere between a day to a couple years until they’re Pair with: Provolone, Cheddar, Mozzarella deemed perfect and ready to eat. We like to serve them up Enjoy with: Zinfandel, Wheat Beer DUCK MOUSSE WITH PORT: Silken mousse of rich as appetizers next to our favorite cheeses, put them into our duck livers and chicken fat marinated in port wine. kids’ lunchtime sandwiches, and stir them into our favorite SOPRESSATA SALAMI: Heritage breed pork, garlic and black Fully cooked and cloaked in aspic. heirloom recipes. Now we’ve brought them here so that you peppercorns, lovingly slow-aged for giant, righteous favor. Pair with: Cambozola, Aged Gouda can do the same – and more! Enjoy! Pair with: Pecorino Toscano, Taleggio, Gruyère Enjoy with: Gewurztraminer, Riesling, Cognac cooked-cured Enjoy with: Riesling, Barbera TRUFFLE MOUSSE: Creamy chicken livers,

chicken fat, porcini mushrooms and heady truffes Styles of charcuterie CALABRESE SALAMI: Pasture-raised heritage pork infused Together, dry-cured and cooked-cured meats join forces to (1%) marinated in sherry wine. Fully cooked and dry-cured with Sangiovese wine and a spicy cayenne & paprika kick, crowned with truffe fecked-aspic. make up the delicious world of Charcuterie! slow-aged and sliced. Pair with: Tomme de Savoie, Brie Pair with: La Tur, Pecorino Romano, Piave DRY- CURED meats are those that have been preserved by Enjoy with: Merlot, Tawny Port controlling the moisture and/or acidity present in the meat, Enjoy with: Grner Veltliner, Farmhouse Ale often with the help of salt, cultures, and temperature. Think salami, Italian prosciutto, French saucisson, and Spanish Jamon Serrano. WHOLE cut like a pro Storage tips Avoid plastic wrap at all costs! GENOA SALAMI: Made from heritage breed pork, seasoned COOKED -CURED meats are those that have been cured It traps moisture on the casing, and then heated for a period of time. Think smoked ham, with white pepper and fresh garlic, then slow-aged. which affects texture and favor. mortadella, and hot dogs; or the family of smooth and rustic Pair with: Provolone, English Cheddar, Mozzarella pâté and rillettes. Enjoy with: Zinfandel, Wheat Beer COOKED-CURED MEATS: These have a short shelf life.Once sliced or opened, keep them airtight. Consume MURRAY’S TIP: CLICK ON ANY OF SOPRESSATA SALAMI: Made from heritage pork, garlic and black LOP SCORE pâté and rillettes within 3 days; THE PRODUCT NAMES TO SHOP NOW! peppercorns, lovingly slow-aged. Aromatic and heady. everything else within 5-7 days. Pair with: Pecorino Toscano, Taleggio, Gruyère DRY-CURED MEATS: Enjoy with: Riesling, Barbera Sliced salami dries out quickly; keep as airtight as possible. Slices will not spoil, but expect favor and texture to CALABRESE SALAMI: Made from heritage pork infused with change after approximately 2 days. Sangiovese wine and a spicy cayenne & paprika kick, slow-aged. Whole salami should be wrapped in Heat+meat+wine=brilliance. PEEL YUM! butcher or wax paper; store in the Pair with: La Tur, Pecorino, Romano, Piave refrigerator meat drawer if possible. Enjoy with: Grner Veltliner, Farmhouse Ale