Charcuterie

Charcuterie Boards

Fennel salami, prosciutto and calabrese salami paired with cornichons, dijon, olives and a housemade parma dip.

Contains dairy.
Nut free.

Say hello to everyone's favorite part of the dinner party.

Charcuterie Board

Naturally dry cured pork sausages. Seasoned with sweet smoked paprika following a family recipe for a mild flavor. No nitrates or nitrites or any other preservative. Ready to eat.

What started as a family butcher shop has grown into a national brand. Palacios is obsessed with real, Spanish chorizo–and after one bite you’ll see why. They are one of the few businesses importing authentic Spanish chorizo to the states, and their products are free from all preservatives, for a natural, fresh flavor every time.

Palacios - Mild Chorizo

Naturally dry cured pork sausages. Seasoned with spicy smoked paprika and garlic following a family recipe for a spicy flavor. No nitrates or nitrites or any other preservative. Ready to eat.

Palacios - Hot Chorizo

100% Wagyu beef salami seasoned with fresh thyme, black pepper, and Cabernet red wine.

This Chicago butcher is doing HELLA-right! Wagyu beef is the Michael Jordan of cuts, and Tempesta has made it into this delicious salami to bless the cocktail party.

Tempesta - Salami di Manzo

Uncured pink peppercorn salami. Nostrano, meaning “our own”, is a Tempesta original.

We're loving the Chianti and garlic seasoning of it all; the bright bite of peppercorn; the overall salty, savoriness of this new charcuterie go-to.

Tempesta - Nostrano

It's their signature product for a reason, and the perfect spreadable salami if you don't want everybody's hands in the antipasto platter. Don't forget the crackers.

Tempesta - 'Nduja

Uncured spicy salami made locally by Tempesta Market in Chicago, IL

Have you eaten from Chicago's own Tempesta yet? They're an Italian deli culminating more than 100 years of craft and authenticity to their meat and cheese, and this hot salami is an entry-level must for any antipasto tray or submarine sandwich

Tempesta - Sopressata Piccante

Tuscan style salami made with fennel pollen & seeds, Chianti and black pepper. Made by Tempesta Market in Chicago, IL.

Have you eaten from Chicago's own Tempesta yet? They're an Italian deli culminating more than 100 years of craft and authenticity to their meat and cheese, and this crowd-pleasing Finocchiona is an antipasto staple!

Tempesta - Finocchiona

Mild, Genoa salami simply seasoned with salt and white pepper.

Olli Sliced Genoa Salami

The quintessential Italian salami, seasoned with whole black peppercorn and garlic.

Olli Sliced Sopressata

100% Ibérico pig crossed with a 100% Duroc pig, and cured for 36 months using artisanal methods in La Alberca, Spain.

Ibérico lovers (yes, we're sub genre of meat enthusiasts), this is a beautifully marbled, mildly intense Ibérico the charcuterie platter is begging for.

Fermin Ham, 50% Iberico

Dry-cured salchichon sausage seasoned with nutmeg, black pepper, and white pepper. Made from the best cuts of the Ibérico pig, an original breed from Spain.

This is the well-seasoned, juicy, delicately flavored addition that all cocktail hours need.

Fermin Ibérico Salchichon Sliced

A classic prosciutto seasoned with sea salt and aged for a earthy, rich, deep and sweet flavor.

La Quercia Prosciutto Americano - Sliced

Paper thin slices of aged prosciutto paired with aged mozzarella.

This is a brunch time classic, served best perhaps with some sliced fruit, sparkling wine, and a table of friends.

Creminelli - Prosciutto & Mozzarella

Zesty Italian Calabrese paired with smoky Provolone imported from Italy. Thinly sliced and perfect for on-the-go enjoyment.

It's like the charcuterie board sliced itself up and got started without you!

Creminelli - Calabrese & Provolone

Food pairing made simple. Mild Felino salami pairs perfectly with this nutty Manchego imported from Spain.Thinly sliced and perfect for on-the-go enjoyment.

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