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Charcuterie serving platter

Six meats and four cheeses platter

All the below are found from Charcuterie Suzanne at our Food Market

• Prosciutto di Parma: Made in Parma, Italy, this type of prosciutto is considered some of the best money can buy. It is made from specially-raised pigs, salt and that’s it.
• Salame Milano: Often considered The King of Salami, Salame Milano is named after the capital region in Lombardia, Milan, where it originated centuries ago. It has a smooth, sweet taste and is flavoured with white wine and peppercorns.
• Spianata Calabrese - Spianata means flattened, and this salame is a famous Calabrese sausage characterised by the inclusion of fiery peperoncino. Once the salame skin is filled with finely minced lean pork, lardo, salt and chilli peppers, it is squashed to give it its trademark flat spianata form.
• Mortadella: Similar to Bologna — but far better — mortadella is cooked rather than cured, and is seasoned with black pepper and occasionally pistachio.
• Bresaola - Bresaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.
• Alto Adige Speck: Speck from Alto Adige — an autonomous region in Northern Italy — is a cured and smoked meat with incredibly bold flavour that stands out on any charcuterie board.

• Maltese White Cheeselet (Gbejna) – A plain white semi hard cheese let, with a salty flavour and an all-round full taste due to the mix of cow and goat’s milk used.
• Duchesse de la Madelaine - Brie with White Alba Truffles. The Alba Truffles have a delicate floral note and strong aroma. They are the most sought after and rarest truffle. Paglierino: This sheep’s milk cheese is tangy but rich in flavour, and it goes well with Spianta or cooked and herbed salami as it contrasts in flavour and texture perfectly.
• Green Pesto Flavoured Monterey Jack - This Monterey Jack with garlic and basil pesto is perfect for snacking with cubed fresh fruit or melting on grilled burgers. Hand-crafted in small batches, using only the purest, certified hormone-free milk for a smooth, natural, consistent flavour you will love.
• Parmigiano Reggiano - By Italian law, this cow’s milk cheese can only be made in the providences of Parma, Reggio Emilia, Bologna, Modena and Mantova, otherwise it’s just generic parmesan. It’s sharp and savoury and will go with just about anything.