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Charcuterie Splendor Board

$79.99
Availability: In stock
SKU:
CSB_22

Travel the world with our Chef curated selections of Charcuterie Splendor Board. From traditionally cured Italian cold cuts and Spanish-style salami to creamy and aged cheeses carefully hand-selected for you and ready to surprise your guests and family this Holiday season. 

 

(1) Salumi Chicago Finocchiona Salami - 7119827

  • Whole link, 5.3 oz. 
  • Featuring toasted, freshly ground fennel seeds
  • Sweet and mild anise-like flavor

(1) Castello Brie

  • Whole round, 8 oz.
  • Slightly sweet flavor and a velvety white edible rind
  • Cultured Pasteurized Cow's Milk

(1) MariekeĀ® Gouda Plain Belegen - 7126663

  • Wedge, 5 oz.
  • Aged and carefully cured 4 - 6 months
  • Made with raw milk

(1) L'epicurien Mini Flower Confit Set - PFPR20

  • 3 jars, 1.8 oz. each
  • Confit of Violet, Confit of Rose, and Confit of Red Poppy

(1) Famille Perronneau Acacia Honey - AP0367

  • 8.8 oz. Jar
  • Harvested from Acacia flowers

(1) Famille Perronneau Honey Dipper - AP8022

  • 3.25" in length
  • Care: Hand wash only

(1) L'Epicurien Green Olive Tapenade - PF3627

  • 3.5 oz. Jar
  • Great with crostinis
  • Country of Origin: France

*This package does not include accompaniments or comes pre-built, shipped chilled.

Recieving & Storage

The charcuterie items are shipped with cold packs and will remain at a low temperature in transit. Upon receipt, refrigerate the meat and cheese immediately. To prevent oxidation, it is recommended to leave all charcuterie items in the packaging at room temperature before serving. Only serve as much meat and cheese as you plan to serve, and return the rest to the refrigerator. Leaving the charcuterie items at room temperature for an extended period may affect the flavor profiles. 

Serving

For optimal flavor and texture experience, cheese is best served at room temperature. Bring cheese to room temperature one hour before serving to experience the full flavor profiles of the cheese. Meats are best served chilled. 

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