Spring Charcuterie Set
Spring Charcuterie Board Six salamis. Six different producers. Six reasons to clear your afternoon. This board was built for the season when you want to open a window, pour somethi ng cold, and actually taste what you're eating. No filler, no mass-market filler meats hiding behind clever packaging. Just a range of small-batch cured pork that covers the full map — from a garlic-forward classic out of Indianapolis to a mezcal-spiked curveball from a New England salumeria that hasn't forgotten its roots. The lineup moves through flavor like a well-paced meal. Start with the Smoking Goose Genoa, clean and tangy with its double-pepper bite, then work through the Elevation Pork Summer Sausage, which brings garlic and mustard seed into a fully cooked, heritage-pork format that earns its place on a board without apology. Coro's Lemongrass shifts the register entirely — bright citrus and cumin from a women-founded Seattle operation that has been outrunning expectations since 1999. The Foris Lupo arrives from Columbus with a rich, dark mole presence backed by Russian Imperial Stout and cocoa. Tempesta's Nostrano, seasoned with Chianti and pink peppercorn, delivers the floral finish that pulls the board together. Salt & Twine closes it out with smoke and lime — mezcal worked into heritage pork by a small New England salumeria that built the first small-batch curing operation in the region. Set it up with aged manchego or sharp cheddar, whole grain mustard, pickled pepperoncini, and a handful of water crackers. Pair down the board with a crisp rosé or a cold lager. This is the kind of spread that looks like effort and eats like you've been doing this for years. What's Inside Genoa Salame — Smoking GooseSlow-fermented pork with black and white pepper, garlic, and no compound nitrates. Chris and Mollie Eley founded Smoking Goose in 2011 after years of building relationships with Indiana family farms, and every recipe starts on those farms. Their aging room runs on patience — weeks or longer, depending on the product. Pork Summer Sausage — Elevation Charcuterie 100% heritage pork, fully cooked and naturally cured with celery powder, garlic, mustard seed, and black pepper. Denver-based Elevation has been making small-batch charcuterie from humanely raised, antibiotic-free pork since 2016 — Good Food Award winners in 2018 for their Calabrese salami. Lemongrass Salami — Coro Foods Pork seasoned with lemongrass puree and cumin — their top-seller at tastings, which should tell you everything. Founded by two women out of Seattle's Salumi legacy, Coro makes everything in-house at their USDA facility, from grind to packaging. No synthetic nitrates. Vegetarian-fed pork. Lupo Salami — Foris Extraordinary Meats A globe-trotting combination: Russian Imperial Stout from Wolf's Ridge Brewing meets Mexican mole seasoning — cocoa, chiles, garlic, onion — in a dry-cured pork salami that runs deep and savory. Foris is a family operation sourcing 95% of their ingredients within a two-hour drive of Columbus. 2024 Good Food Awards winner. Nostrano — Tempesta Artisan Salumi "Nostrano" means "our own" — and Tempesta's pink peppercorn salame is exactly that. Heritage Berkshire and Duroc pork seasoned with Chianti wine, garlic, and pink peppercorn for a floral, lightly sweet finish. Made outside Chicago by fifth-generation Italian salumi makers Agostino and Antonio Fiasche using 100% antibiotic-free pork from Minnesota and Iowa family farms. Mezcal & Salted Lime Salami — Salt & TwineMezcal worked into heritage breed pork alongside lime and cayenne — smoky, citrus-bright, and just enough heat to keep things interesting. Salt & Twine grew out of an award-winning deli outside Boston and built the first small-batch salumeria in New England. Antibiotic-free pork. No synthetic nitrates. Ingredients Genoa Salame (Smoking Goose):Pork, Pork Fat, Salt, Dextrose, Celery Powder, Spices (Black Pepper, White Pepper), Garlic, Cane Sugar, Lactic Acid Starter Culture Pork Summer Sausage (Elevation Charcuterie):Pork, Sea Salt, Garlic, Mustard Seed, Black Pepper, Organic Spices, Celery Powder, Lactic Acid Starter Culture in Natural Pork Casing Lemongrass Salami (Coro Foods):Pork, Spices, Sea Salt, Lemongrass Puree (Lemongrass, Water), Turbinado Sugar, Celery Juice Powder, Lactic Acid Starter Culture Lupo Salami (Foris Extraordinary Meats):Pork, Beer Reduction, Water, Kosher Salt, Mole Seasoning (Cocoa Powder, Chiles, Spices, Garlic, Onion), Dextrose, Pink Curing Salt (Salt, Sodium Nitrate), Lactic Acid Starter Culture Nostrano (Tempesta Artisan Salumi):Pork, Sea Salt, Spices, Wine, Celery Powder, Dextrose, Garlic, Lactic Acid Starter Culture Mezcal & Salted Lime Salami (Salt & Twine):Pork, Mezcal, Salt, Less Than 1% of the Following: Lime, Cayenne Pepper, Turbinado Sugar, Celery Juice Powder, Water, Lactic Acid Starter Culture FAQ Are all these meats ready to eat?Yes. All six products are fully cured or cooked and ready to eat straight from the package. No preparation required. Do any of these contain synthetic nitrates or nitrites?Most products in this board use natural curing agents like celery powder or celery juice powder. The Foris Lupo Salami uses pink curing salt (salt, sodium nitrate) as part of its process. All other products are cured without synthetic nitrates. How should I store the board contents?Keep all products refrigerated. Once opened, wrap tightly and use within 2 to 3 weeks for best quality. The Elevation Summer Sausage is shelf-stable until opened — refrigerate after opening. What's the best way to serve this for a group?Let the meats come to room temperature for 15 to 20 minutes before serving — cold dulls the flavor. Pair with aged manchego or sharp cheddar, whole grain mustard, cornichons or pickled pepperoncini, and sturdy crackers. Arrange lightest to boldest so guests can work through the flavor progression naturally. Does this board work for dietary restrictions?All products are gluten-free. None contain dairy. The board is not suitable for pork-free diets, as all six products are pork-based. Check individual ingredient lists above for specific allergen needs. { "@context": "https://schema.org", "@type": "Product", "name": "Spring Charcuterie Board", "description": "Six small-batch cured pork products from six independent producers — Smoking Goose, Elevation Charcuterie, Coro Foods, Foris Extraordinary Meats, Tempesta Artisan Salumi, and Salt & Twine — spanning classic Genoa to mezcal-spiked salami.", "brand": { "@type": "Brand", "name": "Carnivore Club" }, "category": "Charcuterie Boards & Bundles", "countryOfOrigin": "US" } { "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "Are all these meats ready to eat?", "acceptedAnswer": { "@type": "Answer", "text": "Yes. 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