Charcuterie Delivery

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Charcuterie Delivery

Durham Region, Ajax, Whitby, Oshawa, Clarington and Peterborough.

Other Areas

Bailieboro, Bethany, Bewdley, Blackstock, Bowmanville, Bridgenorth
Caesarea, Cavan, Courtice
Douro Dummer
Ennismore
Fraserville
Janetville
Kawartha Lakes, Keane
Little Britain
Millbrook
Nestleton Station
Omemee, Orono, Otonabee
PontyPool, Port Hope
Selwyn

Additional areas may also be available based on the Postal Code entered at checkout.

Our Charcuterie ingredients are prepared fresh, on the day of delivery or pickup.

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Charcuterie Delivery Durham Region

Must-Try Meat and Cheese Pairings

A meat and cheese platter is the easiest way to entertain and look like you’ve put in a ton of effort when – spoiler alert – it’s just some basic tricks and knowledge that we’ll teach you right here.
Just like you’d pair wine and cheese, certain meats and cheese complement each other better than others. As a result we put together a comprehensive how-to guide on pairing meat and cheese and setting up the best charcuterie board – ever.

Start planning your next party now.
Firstly we are not in the business of cheese discrimination; all cheeses and cured meats are delicious. Nonetheless, it can be overwhelming. Here are a few of our favorite must-try combinations.

Salami and Gouda

Salami is a charcuterie crowd-favorite and honestly, you really can’t go wrong with this cheese pairing. As a result try pairing it with gouda, a semi-hard cheese with roots in the Netherlands. Gouda comes in multiple varieties – aged, smoky, or flavor-infused – to suit whichever mood you’re in. Therefore one of our favorites is Marieke® gouda, which comes in a variety of spicy, sweet and savory flavors—including pepper, paprika, coriander, honey clover, fenugreek, allspice, and onion.

Prosciutto and Parmesan

Salty, crumbly parmesan and buttery prosciutto meet in a sensual dance of flavors on your tongue. On the other hand Prosciutto is an Italian dry-cured ham, often sliced ultra-thin. Likewise both prosciutto and parmesan are typically aged, making them super flavorful and salty-sweet in the best way.  You’ll have to excuse us for a moment while we daydream about meat and cheese.

Soppressata and Havarti

Soppressata, a dry salami, can be made with both pork or beef. Whichever kind you choose, you can’t go wrong pairing it with havarti, a creamy, semi-soft cheese. Havarti’s supple, buttery taste allows the herbs and spices in the soppressata to shine through while drawing out the nutty, earthy notes of the cheese.

Nduja and Alpine-Style

‘Nduja (“en-doo-yah”) is the missing element in your charcuterie board that you didn’t know you needed. This soft, spicy pork spread is a trendy Calabrian specialty that’s guaranteed to add a kick to your cheese feast. Alpine-style cheese is the perfect pair; its creaminess will take the edge off the ‘nduja’s hot red peppers. We’d be remiss if we didn’t mention that ‘ndjua is also the perfect choice to spice up a grilled cheese—here’s our recipe for a delicious ‘nduja grilled cheese.

Meat and Cheese

Pairing meat and cheese is an art form; when properly done, it enhances the flavor, mouthfeel, and experience of each component. However, adding in other accompaniments brings your cheese board to the next level, adding visual interest and drawing out complementary flavors. Try adding sweet, crunchy, and savory elements to your next charcuterie board.

Sweet

Many cheeses have a slight sweetness to them, so pairing them with fruit is a great way to draw out those subtle sweet undertones. Figs are great with parmesan or blue cheese; they’re freshest in June and July, so they make the perfect addition to a summertime picnic or party appetizer. Dried apricots are delicious paired with gouda or cheddar. (An added bonus: they keep well in your pantry for months, making it a great addition to a hastily-thrown-together, my-in-laws-made-an-unexpected-visit cheese board.) Pears play off feta, and cantaloupe is a great pair with prosciutto.

Crunchy

While you might have some cured meats that are a bit more toothsome, your average cheese board is going to have a lot of similar soft textures. Adding in crunchy accompaniments is a great way to add some more interest and variety. Nuts are a great place to start: try some pecans with gouda, or cashews with blue cheese. Sesame sticks are another way to get some crunch on your plate, and are great with an asiago or parmesan.

Savory

Olives bring a savory, salty blend that spice up your cheeses. Try Kalamatas with feta for a classic Mediterranean feel, or green olives with swiss or gouda. Cranberry chutney hits that sweet-savory balance just right, and is particularly great around the winter holidays. Try it with cheddar and prepare for your socks to be knocked off. Cornichons – French for tiny pickles – are both adorably small and deliciously tart while adding in some much-needed acidity to cut the richness – try it with emmental and salami. A whole-grain Dijon mustard is a great addition to an aged cheddar.

Charcuterie Board Tips

The best parties are ones with a big charcuterie board. Whether it’s your first time setting up a cheese platter or you’re a seasoned charcuterie veteran, here are some best practices to keep in mind.

Plan Out Portions

There’s nothing more tragic than leftover cheese that’s been sitting out slightly too long to salvage. Planning out the right portions for your guests makes sure that no delicious cheese or meat goes to waste.

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