A small charcuterie board featuring a premium selection of Cheeses and Cold Cuts.

Repertoire Culinaire specially cultivates and distributes these artisanal charcuterie platters.

Included in this platter:

Chevre Tartufo - Fianco is a cheese with a beautifully white colour, which owes its unique creamy taste to the 100% Dutch goat's milk and its natural ageing process on wood.

Comte Reserve 18m - Pressed cooked cheese, Comté is made of partially skimmed raw cow's milk and it has a soft and creamy texture.

Brie Cheese with Summer Truffle - Made by slicing a Brie in half and spreading a combination of cream, cream cheese and summer truffle over the centre of the cheese. The two halves are put back together and ripened in underground cellars. The resulting cheese is smooth and creamy, with a rich truffled centre.

Crottin - Crottin de Chavignol cheese originates from the Loire, Chavignol in France. It is produced from the raw milk of the alpine goats, which can be easily recognized by their thick brown coats.

Iberico Bellota Jamon Boneless 30-36 Mths - This highly prized cut of meat requires a considerably long curing phase, during which their exceptional flavour and aroma slowly develop.

Julian Martin Pork Chorizo Bellota 100% - This Iberian Acorn-fed Chorizo in thick casing format is made from superior slices from iberian pigs mixed with natural spices, garlic and Jaraíz de la Vera paprika. An excellent Iberian Acorn-fed Chorizo that is intense on the palate and pleasant to the smell. It is slowly cured and has a vivid colour characteristic of first-rate leans.

San Daniele Pork Ham DOP 24 Months Boneless - San Daniele Ham is made from high-quality, carefully selected pork legs and gets its aromatic, sweet flavour from the local microclimate, the perfect combination of mountain air and the Adriatic Sea. 

Salchichon Iberico Cebo Min 24 mths - Julian Martin’s Iberico Cebo Ham is one of the best products of the Iberian peninsula. The hind legs have been treated with expertise and dedication, and are cured for 24 months. The genetics of the Iberian pig allow fat to infiltrate into the muscle, giving the meat its distinct white streaks and a unique taste and juiciness. 

Jam x 1 hand selected by our product specialist.

Disclaimer: 

The contents of the platter may be subject to change.

Product photos are merely illustrative.