European Charcuterie Board - Grand
Experience the flavors of Europe with a curated selection of Jambon de Paris, Prosciutto di Parma, and Jamón Serrano. This board showcases the delicate sweetness of French ham, the aged richness of Italian Prosciutto di Parma, and the savory depth of Spain’s Jamón Serrano.
SERVES 7-12 PEOPLE
Tips for all Artisanal Cured Meats
For optimum enjoyment, sliced cured meats should be consumed within 3 days of receipt. Store tightly wrapped in butcher paper if not all consumed at once. Thereafter, cured meats can be a delectable addition to any meal.
* The weight and number of slices may vary based on the specific part of the leg from which they are cut.
Original: $45.00
-70%$45.00
$13.50European Charcuterie Board - Grand
Experience the flavors of Europe with a curated selection of Jambon de Paris, Prosciutto di Parma, and Jamón Serrano. This board showcases the delicate sweetness of French ham, the aged richness of Italian Prosciutto di Parma, and the savory depth of Spain’s Jamón Serrano.
SERVES 7-12 PEOPLE
Tips for all Artisanal Cured Meats
For optimum enjoyment, sliced cured meats should be consumed within 3 days of receipt. Store tightly wrapped in butcher paper if not all consumed at once. Thereafter, cured meats can be a delectable addition to any meal.
* The weight and number of slices may vary based on the specific part of the leg from which they are cut.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Experience the flavors of Europe with a curated selection of Jambon de Paris, Prosciutto di Parma, and Jamón Serrano. This board showcases the delicate sweetness of French ham, the aged richness of Italian Prosciutto di Parma, and the savory depth of Spain’s Jamón Serrano.
SERVES 7-12 PEOPLE
Tips for all Artisanal Cured Meats
For optimum enjoyment, sliced cured meats should be consumed within 3 days of receipt. Store tightly wrapped in butcher paper if not all consumed at once. Thereafter, cured meats can be a delectable addition to any meal.
* The weight and number of slices may vary based on the specific part of the leg from which they are cut.
