Impress your guests and get the perfect pairings this holiday season. We know appetizers can make or break a holiday party, but we’re here to help you create the best charcuterie board that is enhanced with selected wine pairings.

While learning the basics of wine and charcuterie pairings may seem like a daunting task, we’ve paired with Alisha Blackwell-Calvert, who recently spoke with Forbes to discuss wine pairings, to help make things a little easier. She provides some of the ins and outs of these pairings and why they work so well together. We also know that you can’t just have meat and wine, so we’ve offered a few other items to help complement your selections.

Traditional Sopressata

A staple of many boards, this dry cured meat is rich in flavor. Blackwell-Calvert suggests adding a vibrant rosé with this slice. The rosé complements the salty goodness of Sopressata. You can enhance this selection with fresh goat cheese and toasted bread for a bite that is sure to satisfy.

Traditional Coppa

Putting Coppa with an Etna Rosso, or Pinot Noir, helps create a unique tasting experience. The charcuterie offers unparalleled flavor with black pepper and nutmeg, which goes well with the tart character of a Pinot Noir or any other red wine that has high acidity and light flavor. Take Coppa up a notch when you add a piece of crusty bread and top it with some grilled veggies.

Traditional Chorizo

This red and spicy charcuterie packs a punch. To help balance out the spiciness to it, Blackwell-Calvert recommends completing this meat with a Riesling. The light fruit flavors pair well with the spicy paprika in the Chorizo. In addition to wine, Chorizo goes well with aged Manchego and French baguette for a delectable bite.

Holidays are a busy time. With these quick and easy fall and winter pairings, you’ll take the guesswork out of creating a delicious tasting experience for you and your guests.

For more inspiration or new ways to shake up your charcuterie board, check us out on Facebook, Instagram, Twitter, TikTok and Pinterest.

Why Charcuterie?

Charcuterie boards have made their comeback. No longer is charcuterie confined to just appetizers- the wide variety of proteins and sweet & savory complements allow you to craft a delicious meal for any occasion. The bite-sized morsels of charcuterie are not only perfect for sharing, but also offer a fresh, lighter alternative to the traditional picnic foods such as potato salads and sandwiches that make you ready for a nap shortly after.

If you want to wow your guests, show off your creativity, or play with new flavor pairings, a mini charcuterie board is the perfect picnic partner.

The Board

If you have ever crafted a charcuterie board for an event, you may know the feeling of worry that comes with transporting it. That’s why a mini picnic board crafted inside a portable, lipped tray is the perfect choice. A disposable option made of recyclable material is ideal for these smaller scale picnic boards.

Planning an intimate picnic for two? We recommend using a bamboo board about 12 x 10 inches in size. If you have more than two guests, create a few mini boards with a variety of flavor profiles!

The Meats

Everyone knows the picnic is only as good as the food. So, one of the picnic planning steps is putting together your fare – most importantly, the meat.

Planning the proteins first allows you to build from a specific flavor and texture when choosing your pairings. Don’t know where to begin? Here are some delicious cured meat options we recommend incorporating into your next picnic board:

Prosciutto

Prosciutto is crafted using a Raised Responsibly hind pork leg and sea salt, then is slow aged between 12 and 18 months to produce an earthy, rich, melt-in-your-mouth texture. It pairs well with a mild fontinella or creamy brie cheese and fresh melon. Elevate your board with a prosciutto flower to impress your guests, and don’t forget to finish with your favorite Pinot Grigio.

Felino

The king of salami. Felino gives your board a ruby red pop of color and provides a dazzling flavor, rich with peppercorns and wine. It is delicately spiced and slow-aged to bring out the sweet flavor. Felino pairs perfectly with nutty Parmigiano Reggiano and a light, sparkling red Lambrusco. When serving, we recommend cutting each slice on a bias at about 1/8-inch think. This will help ensure you and your guests enjoy a perfect balance of zesty peppercorn and smooth fat.

Mortadella

A traditional, slow-roasted and uniquely mild Italian sausage sometimes studded with pistachio accents. It is the perfect addition to any picnic platter and pairs well with a sharp Pecorino or cheddar cheese, briny green olives, and sweet figs. Mortadella’s rich flavor makes Chianti wine a perfect complement.

Soppressata

This simple salami comes in both a mild and spicy version, crafted with cracked black peppercorns for a mild taste and crushed Calabrian red pepper flakes for a spicy flavor. Explore a variety of pairing options with a creamy goat cheese spread, coarse ground mustard, and toasted bread. Show off your salami by folding each slice into quarters and fan them out like a deck of cards for an effortless arrangement.

Bresaola

A unique, lesser-known charcuterie gem, Bresaola is made from lean beef instead of pork. Often referred to as “Beef Prosciutto,” it differs from traditional prosciutto because Bresaola uses warm, aromatic spices that accentuate the taste of the lean beef. It pairs perfectly with a crusty bread and classic cheese such as aged Parmigiano. For wine pairings, Bresaola works well with bubbles, full-bodied whites, and robust reds. 

Seasonal “Extras”

A picnic board is not complete without dressing it up with seasonal, flavorful accompaniments. Customizing your board with fruits, nuts, olives, dips, and crackers or bread simply adds the finishing touches to a delicious and creative picnic board. 

During spring or summer, add in fresh sliced melon, crisp greens, a mini jar of sweet honey, and a few acidic gherkins or marinated olives to your board. 

Spice up your fall picnic board flavors with candied pecans or walnuts, toasted pumpkin seeds, dried figs or cranberries, and finish with a crisp fall ale or cider. 

Preparation & Assembly

The slicing of the chosen meats is just as important as the flavor combos on your board. Prosciutto and bresaola should be cut paper thin, while mortadella and soppressata can be cut more to a medium thickness. Felino, on the other hand, should always be cut at an angle and about 1/8-inch thick to deliver the perfect fat and peppercorn ratio. If you are slicing the meat yourself, we recommend slicing them while still cold to ensure the fat does not smear.

It can be tricky to determine portion sizes when serving a non-traditional meal such as a charcuterie board, but we recommend preparing approximately two ounces of meat per guest. Our available pre-sliced options range from 1.5 to 6-ounce packages, making it easy to determine how much you’ll need.

If it happens to rain on your picnic parade and you must move the fun inside, we recommend leaving the meat out for about 30 minutes prior to serving to allow the full flavors to shine through.

When it comes to the arrangement of your charcuterie, there are no “rules”. This is your chance to get creative! We recommend mixing up the colors, textures, and flavors and try using different folds and shapes to arrange your meats. Scatter those “seasonal extras” to fill in space and add pops of color.

Conclusion

There’s no “right” or “wrong” way to picnic – that’s what is so great about it. Picnicking is all about bringing together your favorite foods, friends and family, and the perfect spot to create unforgettable memories.

No matter how simple or elaborate your next picnic occasion is, bring along a mini charcuterie board to delight your guests with a delicious variety of flavors.

As the city began to slowly open back up after a long, challenging year, we wanted to celebrate the St. Louis community, traditions, and good food while raising money for an important cause, Operation Food Search. 

“After the tough year we have all had, this is our way of giving back and reconnecting with the city for the most anticipated summer to date.” – Deanna Depke, Marketing Manager

From traditional Italian food to specialty hot dogs, we partnered with the best local restaurants throughout the city to showcase a unique variety of delicious dishes that use Volpi products. Anthonino’s Taverna, Urban Chestnut Brewing Company, Steve’s Hot Dogs, and Bridge Tap House & Wine Bar each featured one specialty Volpi dish.

The Italian Volpi Vespa scooter made its debut, taking us restaurant-to-restaurant for each week-long collaboration. For every specialty dish purchased, Volpi donated $1 to Operation Food Search. 

Volpi Foods chose to partner with Operation Food Search for the Summer of Volpi campaign to spread awareness and help fight food insecurity.

Operation Food Search is a hunger relief organization that focuses on ending childhood hunger by providing education and resources, free food, and multiple innovative programs. Through a network of 330 community partners, they are able to increase healthy and affordable food access to families. Every dollar donated to the program provides $10 in services to fight against hunger. 

Anthonino’s Taverna

Volpi’s first stop for the Summer of Volpi tour was Anthonino’s Taverna, located right in the heart of The Hill. Opened in 2003 by brothers Anthony and Rosario Scarato, the restaurant offers a unique variety of both Italian and Greek specialty foods influenced by their parents. 

Featured for the Summer of Volpi was their house made lasagna crafted with their signature marinara sauce, ricotta cheese, hand-ground aged parmesan, and classic Volpi Salsiccia. 

It was a successful campaign kick-off week, with 167 lasagnas purchased and $167 donated to Operation Food Search. 

Urban Chestnut Brewing Company

Week two kicked off with a cheesy summer classic – pizza. The Grove neighborhood location of Urban Chestnut Brewing Company is a large, industrial brewery and bierhall offering a wide selection of beers on tap and European-inspired cuisine. 

Home of the 18-inch Volpi Pepperoni Pizza made with natural leavened hand-tossed dough, homemade tomato sauce, and fresh mozzarella, UCBC was a must-have on the Summer of Volpi lineup.

 “Urban Chestnut prides itself in buying local products and using local products, and Volpi is located only five minutes away on The Hill,” says Head Chef Steven Kelly.

The classic pepperoni pizza pie sold 89 in the six days and with the help of Urban Chestnut, Volpi was able to donate $89 to fight hunger.

Steve’s Hot Dogs 

It was only fitting for Steve’s Hot Dogs to be the restaurant featured during the Fourth of July weekend. Located in Tower Grove East, the iconic spot is known for its creative collaborations and innovative flavor combinations piled high on a fresh bun. 

A smoked and grilled Volpi sweet garlic Salsiccia topped with pasta salad, Volpi Prosciutto, parmesan cheese, and Steve’s house made garlic aioli sauce made up what Steve’s named the “Taste of Volpi Dog”. 

During the week-long collaboration, 135 of these specialty dogs were sold! Steve’s Hot Dogs generously matched Volpi’s’ $1 donation to Operation Food Search for a combined contribution of $270. 

Bridge Tap House & Wine Bar 

Bridge Tap House is one of seven restaurants in the Bailey’s Restaurant family, located downtown at North Tenth and Locust Street. Opened in 2008, they now offer delicate bar-food items and house over 55 beers on tap in addition to over 100 wines, with a variety of both local and regional options. 

The “Summer of Volpi” charcuterie board featured Volpi prosciutto, Riesling apricot, Flory’s truckle cheese, brie cheese, pickled carrots, cornichons, IPA whole grain mustard, and Bridge’s house made focaccia. A total of 23 boards were sold during the collaboration to conclude the last week of our campaign. 

When asked why Bridge uses Volpi products, owner David Bailey says, “The prosciutto is amazing, and it just totally makes sense to have as part of our charcuterie and cheese boards which are a giant part of our menu”.

Conclusion

The 2021 Summer of Volpi was certainly one to celebrate, with $549 total raised for Operation Food Search through Volpi and the four restaurants. This summer, the St. Louis community shined brightly through our Italian celebration with an abundance of flavorful bites and unforgettable memories.

1) Pantry Pasta

This is the most popular reason cooking connoisseurs choose to use Guanciale. When you feel the craving to enjoy a hearty plate of pasta, it helps to have an ingredient that is capable of incorporating rich flavor.

Guanciale is commonly used in pasta dishes like Carbonara and Amatriciana, by rendering the fat and stirring in salty Pecorino or acidic crushed tomatoes to create a delicious balanced dish. 

2) Flavorful Oil

This is not like your bacon fat can of childhood. Like we just mentioned, rendering out Guanciale in a pan allows its unique oil to start to infusing flavor. Well, if you’ve ever fried your own bacon, you know that there is something magical about cooking other ingredients in the residual oil that’s left after. A bagel lightly browned up in that oil is the reason some people make it out of bed on the weekends.

Guanciale is no different, in fact, it brings unique tastes to the table that you can’t find anywhere else. Consider toasting up some fresh bread to enjoy alongside the delicious Guanciale you just cooked up.

3) Late Night Fried Rice

Not all foods satiate our late-night cravings equally. Homemade fried rice is perfect for when you come home with a burning hunger and have just your basic kitchen staples on hand.  

Combine day-old rice, vegetables, and protein that you enjoy in your comfort food. If you want to elevate your experience, consider swapping in rich, flavorful Guanciale. Try out our recipe for Guanciale Fried Rice and see how the taste of the dish takes a new direction. You’re only 20 minutes from satisfying every late-night craving.

4) A Rainy Day

Some days are meant for taking on every errand, social appointment, and to-do list. However, sometimes you have enough free time to try out something you’ve been meaning to for a long time.

Cooking with Guanciale and other high quality salumi is a great way to spend a rainy day flexing your growing culinary mastery. Their flavor profiles are exquisite but need some care when incorporating them with other ingredients. Try out some of our unique recipes like this one for Tea Smoked Duck Breasts and Guanciale. Challenge yourself to use new ingredients while you have the time to learn.

5) Ramen Night

Despite the images of dorm room microwave nightmares that it typically conjures for the uninitiated, ramen is a high-quality meal that can be enjoyed on any occasion. When prepared with the proper care, ramen can outshine many household favorites.

One aspect of ramen that affords it such praise is its versatility. Most broths, proteins, veggies, and toppings can be mixed and matched to completely change the flavor of any given bowl. Unsurprisingly, when you add rendered Guanciale to the mix, it blends with the broth to create a deep pork flavor. Don’t believe us? Try out what we consider to be simply The Best Shio Ramen and tell us what you think.

6) Brunch

Is there anything better than sleeping in, inviting friends over, and enjoying a meal with foods you never really enjoy at any normal meal? Funny enough, there is. Take that entire process and add decadent cured meats to the lineup.

Brunch has quickly become a cultural phenomenon here in the US and crowds of people find time to break out the best for themselves and their guests. We are Brunch enthusiasts, and we encourage you to bring something new and exciting to your next mimosa laden meal. A great suggestion is our own take on a Sweet and Savory Waffle that makes great use of Guanciale. Don’t let yourself miss the opportunity to make your next brunch the best one yet.

7) As a Reward

Obviously, we love to think of meats like Guanciale as an everyday staple, something that drops in some joy in spurts throughout the week. But it’s also nice to savor the finer things in life. One way to make sure that you don’t overdo it is to treat them like a reward after a hard day’s work.

It only takes a small amount to deliver a deep flavor that’s seasoned with vibrant pepperoncini fragrance and other spices. Consider rendering out some cubed Guanciale and topping your final salad of the week with it to provide a nice guilty pleasure with a healthy meal.

If you’re looking for a good snack fix for your cured meat cravings, check out our Roltini Singles and Small Bites, products made for that very purpose.

8) For when wine is necessary

We’re likely all familiar with the pleasure of enjoying one or two glasses of our favorite wine with a nice meal. But, there are also those times when we simply feel like enjoying a glass on it’s own. Wine was meant to be enjoyed with other high-quality artisan goods. There are a multitude of items that can elevate your wine experience, but salumi like Guanciale do this especially well.

While you won’t find anyone typically enjoying a simple slice of Guanciale with their wine, it can be wonderful to combine with your favorite snack recipes for pairings that complement each other. As for what wine to try out with Guanciale, a solid recommendation is a sparkling wine like a Spumanti, Prosecco, or classic Champagne if the mood suits you.

Conclusion

Whatever your reason for stocking the fridge with some quality cured pork jowl, it’s great to remember that these ingredients are part of a long and storied tradition of culinary innovation. Multi-generational artisans prepare these meats in small batches, with techniques that ensure a worthwhile experience and an unmatchable taste. So, embrace that tradition and look forward to the many reasons you’ll find to keep Guanciale around.

Many popular brunch dishes are classics for a reason, after all, who doesn’t love a perfectly fluffy and crispy Belgian Waffle. We’ll examine some true classics making appearances on tables this Sunday and show you how quality, artisan cured meats can inspire innovative Brunch dishes.

Eggs Benedict

A simple diner breakfast contains a few key elements: eggs, meat, and bread. The quintessential brunch staple, Eggs Benedict, is no different.

This dish is made by toasting one half of an English muffin, lightly frying a slice of Canadian bacon, poaching one egg, stacking all of these ingredients on top of each other, and pouring hollandaise sauce over the tower.

The simple change we make to our Eggs Benedict is to swap out the traditional Canadian bacon for a savory cured meat such as Pancetta. When lightly fried on the stovetop, Pancetta will take on a crispy Bacon texture, but deliver deeper, complex flavors to the dish. Looking to add a little spice? Chorizo or Pepperoni are a spicy lover’s dream with their bold flavor and deep smoky undertones.

Tartines

Every culture around the world has its take on the breakfast sandwich. However, our favorite comes to us via the French.

Tartines or “toasts” as it’s translated to in French, take an inventive spin on a breakfast sandwich by removing a pesky layer of bread and letting you easily enjoy the exquisite ingredients. They allow for flavor exploration by mixing and matching a variety of ingredients to create the perfect brunch dish.

We are tartine enthusiasts and have a few recipes to provide a spark of inspiration in your next brunch adventure.  Consider something simple and decadent like our classic Prosciutto and Arugula Tartine. If you’d prefer something more niche with briney and smoky flavors then you’d enjoy our Smoked Trout and Bresaola Tartine. Finally, if you want a challenge that will leave your fellow brunch lovers in your wake then whip up our Prosciutto Tartine with Fresh Ricotta and Fava Beans.

Crepes

We’d be remiss if we discussed French contributions to the brunch space and didn’t bring up crepes. For those of you who are largely unfamiliar with this solution to the waffles vs pancake debate, a crepe is essentially a thin pancake. The batter is very similar to traditional pancake batter, but is thinned to allow for quick cooking on high heat in very thin layers. These layers are pliable and can be stacked or folded, making them one of the most popular brunch dishes.

Many people, including brunch restaurateurs, love crepes because they can incorporate sweet and savory flavors into their preparation and toppings. This versatility, coupled with the light and airy nature of crepes, makes them a powerhouse of delicious flavor on any plate.

Elevating crepes can be tricky. The possibilities are endless, but the trick is to simply take those ideas one step further by adding quality ingredients. Cured meat is the ideal product to provide new dimensions of flavor and texture and we recommend our Prosciutto and Chocolate Hazelnut Crepes . You won’t be disappointed.

Frittata

For those of you that enjoy something simple and flavorful, allow us to introduce you to the frittata. On the surface, this dish resembles something posher like a quiche or a souffle, but in reality, it combines eggs, meat, and fresh vegetables into a one-pot casserole that cooks up fluffy and delicious.

 A frittata is just a large dish of scrambled eggs with your desired mix-ins incorporated. There are a variety of techniques, but most will advocate for the use of a traditional cast-iron skillet heated over a high flame.

With something so simple we want to help you to take that extra step to elevate your brunch dish. Toss in your favorite cured meats and explore how they evolve your cooking. We recommend our own recipe for a delicious Winter Vegetable Frittata  as a great place to start.

Bloody Mary

Food enthusiasts love brunch because it boasts some of the most interesting menus and offerings found throughout the week. For others, the joy comes from getting a quality cocktail free of judgment before noon. Those brunch lovers in the latter category, we’d like to offer up an option to shake up their experience beyond bulk mimosas.

For a meal that excels in combining sweet, savory, spicy, bitter, and salty flavors, there is no more proper cocktail than a Bloody Mary. It combines tomato juice with vodka and a wide selection of additives that make it a dynamic and boozy beverage.

When it comes to remixing a cocktail, there is no room for simplicity. Creating something truly unique and tasty requires you to go the extra mile and reap the benefits. Refer to our Fire-Roasted Bloody Mary for a drink that packs a punch. It combines briny scallops with Spicy Chorizo, for a handmade cocktail that’s sure to rule brunch season.

Popular Brunch Dishes Made by You!

Embrace brunch season with open arms and an open mind. We’ve covered a few of the most popular brunch dishes, but there are dozens more that crowds and friends will flock to on Sunday mornings. Remember to choose quality ingredients and take chances to discover new dishes during your brunch culinary experience.

7 Craft Food and Wine Festivals To Visit

The beauty of these craft food and wine festivals lies in the diversity of servings for each festival. The variety of wines in different parts of the world makes the festivals worth visiting.

Reviews of food and wine festivals give you an idea of what to expect at the festival. Here is a look at some of the best food and wine festivals around the world.

1. Napa Truffle Festival

Truffles are incredible ingredients that offer endless options when creating fascinating dishes. The options for the dishes are endless, giving food enthusiasts the leeway to eat some of the wildest dishes. If truffles are a delicacy for your palette, you have numerous options to choose from.

The festival also incorporates lessons on how to prepare truffles. You will also learn about inventive pairing to make your dishes more exciting. It is a perfect festival to open the year and features some of the best Michelin chefs around the world. The foods go down well with expertly distilled Napa Valley Wine.

2. Taste of Antwerp

The Taste of Antwerp is one of the leading and largest craft food festivals in Europe. It takes you to Belgium, a country that is very innovative yet selective with its foods. The festival has been running for 14 years and will be marking one and half decades in 2020 with an even bigger festival. Since you are flying to Belgium for fun, they have put the entry fee at a mere €8.

At entry, you will be given a discount voucher on top of a welcoming drink. You have a chance to sample some of the unique Belgian delicacies made by outstanding chefs from the top restaurants in the city. You will be joining thousands of other food enthusiasts who cannot resist the urge.

3. Food and Wine Classic in Aspen, Colorado

This craft food and wine festival is designed with gourmands and foodies in mind. It is one of the most exciting food festivals in the world because it runs for three days. It features cooking demonstrations, competitions, seminars, tasting events, and panel discussions, among other activities. The three days are usually sold out. If you wish to attend, you have to make your booking early. You have a selection of more than 300 wines from Colorado and around the world. You also get to interact with superstar chefs one-on-one such that you can ask questions and get premium tips.

4. LA Street Food Festival

The festival is usually held in June with confirmation coming when the date nears. It witnesses the biggest gathering of foodies and hungry enthusiasts in the world. Each year comes with a unique slogan, some being as crazy as ‘Don’t forget your stretch pants.’ This will give you an idea of what to expect from the festival.

The festival witnesses the release of some of the most amazing flavors from around the world. You will also taste some of the craziest servings. This is where the world meets the best chefs as they showcase their kitchen skills. You will then enjoy a river of wine flowing throughout the festival. It is one of the most outstanding festivals in California.

5. Haro Wine Festival, Spain

Spain has a tradition of offering the world some of the best wines. June witnesses the biggest gathering of wine lovers in Spain. Participants are required to put on purple t-shirts as the uniform for the occasion. The description from reviewers is that Haro is where you go to soak in wine.

This craft food and wine festival is punctuated by exciting sessions of bullfighting – sometimes heifers. Wine tasting and actual t-shirt soaking also happen during the festival. Drinking begins as early as 7.00 am. This makes it one of the longest boozing session you will enjoy. You also participate in the bota bag fight where the winner is one who sends the wine to the longest distance. The festival consumes more than 50,000 liters of wine and tones of food.

6. California Avocado Festival

The festival targets lovers of avocado from around the world, and specifically in California. The city of Carpentaria is not one of the most famous, but this festival gives you a chance to explore the foods on offer. The festival will headline your activities for September. It is a chance to enrich your ideas about avocados by blending methods of preparation and consumption from around the world. The festival is spiced up with musical performances by artists from all over the world. It is an amazing platform to learn about different ways of serving avocados.

7. Oktoberfest, Munich, Germany

If you have not heard about the drinking festival in Germany, you have missed all the fun it brings. It is one of the most popular drinking festivals in the world, happening in October. It has been running since 1810, giving you an idea of the development that the festival has seen. It gets more interesting when you realize that it will run for 12 days. You will have learned about drinks and foods from Germany and the cream of the world.

Every Country Has Unique Craft Food and Wine Festivals

Each country, city, or state has a unique serving of foods and drinks. Millions of people are traveling to different destinations for food and drinks. It is exciting to learn about the variety that the world has to offer in terms of food and drinks.

Hire professional thesis writers so that you can find time to visit different parts of the world. In the meantime check out our recipes to make some great meals with our meats.