Sweet

For those looking to satisfy their sweet tooth, there are ways to incorporate fruits or sweet spreads when pairing cheese and meats. Many kinds of cheese have a slightly sweet flavor and pairing them with fruits draws out their subtle sweetness. When using the stronger, more pungent flavors of parmesan or blue cheese, figs are the perfect compliment. They are at their peak ripeness between June and July and are great for summer charcuterie boards.

For richer, buttery cheeses like gouda and cheddar cheese, dried apricots offer a mild sweetness. Salty feta pairs well with sweet pears and ripe cantaloupe is perfectly matched with earthy, nutty Prosciutto. 

Other, less widely known pairing options, are jams and honey. You may be wondering how it is possible for such different elements to go so perfectly together? The answer is simple: they are complementary. Many types of cheese lack sugar so the sweetness of the jam helps to bring out other, more subtle flavors. A triple cream brie or smooth goat cheese pairs perfectly with a fig or blackberry jam. 

Honey, on the other hand, pairs well with aged cheeses that have a good amount of nuttiness. Our favorites include Parmigiano-Reggiano, a tangy Cheddar, or any of the alpine cheeses. They pair perfectly with a rich nutty chestnut or buckwheat honey. 

Spicy and Salty

Paprika and cayenne-laden Spanish-style Chorizo is a spicy favorite in the snacking world. A few slices of this zesty meat pairs perfectly with a round of aged sheep milk La Serena. This creamy melt-in-your-mouth cheese helps to cool the chorizo’s heat, and you’re left with paprika, garlic, and a slight artichoke flavor.

Spanish olives are another great spicy addition to any charcuterie board. Of course, if spice isn’t your jam, there are milder flavor options available. It’s no secret that olives and pickles are the perfect salty addition to the charcuterie meat and cheese flavor. They’re an important component when pairing cheese and meat because the slight sourness of the olives and pickles cleanses your palate so you can enjoy another bite without the lingering taste.

Texture

Taste aside, it’s also important to include a variety of different textures to your charcuterie board. Both cured meat and cheese are softer textures so by adding crunch, it creates a dynamic mixture of taste and texture. 

Cheese and crackers are one of life’s simpler pleasures and they’re also one of the best pairing options for adding a little crunch. When browsing the cracker aisle of your local supermarket, you’ll find countless options. If you’re looking for a cracker with a little more character, we have a few recommendations. Our classic favorites are oat biscuits, water wheels, multigrain crackers, crostinis, and other small toasts. You can also spice things up with flavored crackers that bring a hint of sun-dried tomato, rosemary, or other unique flavors into the mix.

Other great texture options when pairing cheese and meat are nuts. A few interesting combos are pecans with gouda or cashews with blue cheese. We would also recommend our Chianti Salami with almonds.

Other Components You Can Pair

There are other items you can pair with cheese and meat to enhance your flavor experience. You can step outside the box and try some unique pairing combinations with the following:

• Cranberry chutney hits that sweet-savory balance just right. It’s the perfect addition to a winter charcuterie board and pairs best with sharp cheddar. 
• Chocolate seems like the last thing you’d want to pair with cheese, but you’d be surprised! The salty and savory flavor of Parmesan cheese pairs exceptionally well with the depth of flavor in dark chocolate, bringing out fruity, tart notes in the cheese. 
• Pate, also known as meat paste, may not sound the most appetizing but is actually one of the most versatile crowd-pleasers out there! It has a light spreadable consistency and slight garlic flavor that goes great with a variety of cured meats and cheeses. 
• Spicy brown or Dijon mustard pairs wonderfully with salami and aged cheddar. You can enjoy it in its pure form or create a tasty mustard dipping sauce for pretzels and other charcuterie goodies.

3 Quick Tips For Preparing Cheese

The way you prepare your cheese actually has a significant impact on its flavor. We put together a few simple tips that will help you take your snacking game to the next level:

1. Slice the cheeses before serving to ensure easy access for guests.
2. Cut firmer cheeses into ¼ inch slices and softer cheese such as blue cheese into small bites.
3. The overall flavor is impacted when the cheese is cold versus room temperature, so make sure to allow time for the cheese to sit out for about 20-30 minutes before serving.

Conclusion

You are now a step closer to assembling the perfect cheese and charcuterie pairings. It is best to experiment and find a combination that suits your taste preferences. Happy snacking!

A Brief History Of Cured Meats

Evidence of early salt curing can be traced all the way back to ancient civilizations in 3000 BC. This popular technique of preserving meat quickly gained traction in many early empires. Italians first began curing meats in the third century BC, primarily as a means of preserving them for winter, seasons of droughts, or other instances where food was scarce.

While Volpi Foods cannot trace its roots back quite so far, the Volpi family tradition of curing meats dates back more than a hundred years. Founder John Volpi came to the US with little in his pocket beside his family’s centuries-old meat-curing techniques and recipes. From Prosciutto and Genoa Salame to Guanciale and Chorizo, Volpi still prepares meats using natural ingredients and traditional methods: salt and spices combined with slow, carefully controlled air drying. Deliciously satisfying and enjoyable on their own, our cured meats also lend zest to Italian recipes, ranging from pasta and salads to meat and fish entrees.

What To Serve With Volpi Meats

Wondering what to serve to accompany Volpi charcuterie? We have a thoroughly Italian answer for you: vino! If the dizzying array of wines at your local wine purveyor confounds you, joining a wine club is a great way to learn and expand your culinary adventures through wine pairing.

The Volpi family tradition of curing meats dates back more than a hundred years”

Wine And Volpi Charcuterie Pairings

Whether hosting a dinner party or enjoying casual time with friends, charcuterie is always the favorite appetizer. You can build your own charcuterie board based on your taste, or you can choose from one of our prep packs. We provide pre-sliced trios with dry-cured meats whose flavors complement each other.

Now, what’s a charcuterie board without a bottle of rich red wine to accompany it? Volpi cured meats and Italian wines go hand-in-hand. We suggest pairing the following wines with our Trio Packs:

• Chianti
• Dry Rose
• Chardonnay
• Pinot Noir

Wine Clubs Have Great Pairings For Volpi Meats

The best wine clubs offer a wide selection of vino from around the world and provide access to both expert and peer advice as you make your purchases. Many will provide tasting notes for each wine in their collection, which describes wine characteristics such as body, acidity, tannin content, and prominent flavor notes. We encourage you to take the time to read wine reviews from other club members. 

Members often share their favorite food and wine pairings and you’ll be able to gather unexpected ideas. You may never have thought of serving a Vermentino from Sicily with our Heritage Prosciutto, but if you are serving honeydew melon alongside the meat, a fruity white might be the flavor you need. 

Some wine clubs offer sommelier services, which allow you to enjoy curated cases based on your preferences. Typically, these clubs learn about your tastes through an initial questionnaire, then amend their selections based on reviews you provide after tasting the wines you buy. Be sure to keep notes that way you will be able to re-order what you love. Nearly all wine clubs offer a satisfaction guarantee on their wines and will refund the cost of any bottles that do not meet your expectations.

How To Choose Wines To Pair

When pairing Volpi cured meats with Italian wines, you may be overwhelmed by the seemingly endless wine options to choose from. Traditionally, Italians begin their meal with lighter body wines such as prosecco or pinot grigio and move to heavier wines as their dinner progresses. Are you preparing a pasta dish that features Volpi Pancetta? A medium-body, Sangiovese-based wine like Chianti Classico will stand up to the richness of the meat, while also offering plenty of palate-awakening acidities. Move into a full-bodied red like Amarone to complement an entrée of beef braciole stuffed with Volpi Genoa Salame.

If you are not completely confident choosing a wine to serve with your menu, you can view the wine-pairing suggestions we offer for each Volpi product on our website. Our can’t-miss combinations are the perfect place to start your food and wine pairing journey. And while wine is a complicated subject, remember there are no absolutes in wine pairing—let your own taste be your guide to finding the right wine.