Daily Dish the Sonoma Market blog
Charcuterie Made Easy
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You probably already know about Nugget Markets’ amazing specialty cheese selection, but did you know we also offer an array of topnotch charcuterie? Drop by our kitchen to find all sorts of authentic, high-quality cured meats sourced from the world over, perfect for crafting your own charcuterie board or enjoying as a savory snack.
You probably already know about Nugget Markets’ amazing specialty cheese selection, but did you know we also offer an array of topnotch charcuterie? Drop by our kitchen to find all sorts of authentic, high-quality cured meats sourced from the world over, perfect for crafting your own charcuterie board or enjoying as a savory snack.
When it comes to creating your charcuterie board, some good go-tos include Olli Sopresatta (robust flavor with black peppercorns and garlic), Ravagnati Mortadella (smooth in texture with true meat flavor), Levoni Salami Schiacciata Piccante (strong and spicy with fennel seeds, red pepper and paprika), Bernina Bresaola (air-dried, cured and aged beef salume) and Martelli Prosciutto di Parma (robust flavor that can stand up to stronger flavors or cooking). Don’t forget to balance your board with accompaniments like a fresh baguette from our bakery, cornichons, any olive mix from our olive bar, whole grain mustard, pickled peppers and pickled vegetables. Buon appetito!
Visit our kitchen for these and other brands of cured goodness to enjoy:
Levoni Salame: A premium brand in Italy since 1911, Levoni crafts truly authentic salame. With flavorful options like Salame Finocchiona and Salame Schiacciata Romana, their cured meats reflect regional flavors and favorites from all over Italy. As an added bonus, all of their products are gluten and lactose free and are made with pigs born and bred in Italy.
Olli Salumeria: By combining family recipes (more than 160 years old!) and advanced techniques, Olli Salumeria creates a variety of premium, slow cured meats right here in the USA. Their premium pork is fed a vegetarian diet and have room to roam for proper muscle development. From Genoa to Toscano, they use only clean ingredients and no artificial nitrites or nitrates for curing, guaranteeing top quality charcuterie.
Martelli: Founded in 1979 in Padova, Italy, Martelli has total food chain control and traceability from breeding to selling. Air-cured, aged 14 months and 100% natural, their Proscuitto di Parma is produced with only the finest ingredients, including hind legs of specialty bred and fed Italian hogs, sea salt and absolutely no additives.
Bernina: Made in Uruguay from free-range, grass-fed beef, Bernina Bresaola boasts both high quality and delicious flavor. The cattle used in this cured meat are raised in the open over large expanses of natural, green pastures, with no hormones, antibiotics or animal byproducts.
Rovagnati: Family owned since the 1940s, the Italian salumeria, Rovagnati, “passionately pursues excellence” in all their cured meat creations. Their operation is 100% integrated from the farms where the pigs are raised to the production facilities. With or without pistachios, their Mortadella is made with prime cuts from the leg, shoulder and belly of the pig and no binders, fillers, polyphosphate or MSG.
Boar's Head: Founded in the New York City area in 1905, Boar’s Head has been committed to providing the highest quality delicatessen products since the very beginning. For their selection of cured meats, they use only whole muscle beef, poultry and pork with no fillers, gluten, artificial flavors, colors or trans fat, and hand-trim their meats for premium quality.
Principe: The leading producer of San Daniele ham, Principe originated in Italy in 1945. They work hard to produce authentic, consistent and distinctive cured meats like their signature item: San Daniele prosciutto. Aged 16 months, this prosciutto has a delicate, sweet taste, creamy texture and less salt than Parma prosciutto (more true ham flavor).
Recla: Family owned and operated in the Alto Adige province of Northern Italy, Recia produces a delicious cured meat called Speck (Alto Adige). This dry-cured ham is lightly smoked and seasoned with a blend of natural herbs and spices. After aging for at least 22-24 weeks in fresh mountain air at controlled temperature and humidity, the meat is then delicately cold-smoked from natural beech wood.
Selection varies by store.
