The Cured Meats Sampler

The Cured Meats Sampler lines up five distinct salamis — Creminelli Sopressata, Creminelli Tartufo made with black truffle, a dry-aged Calabrese chub, a Belgian Ale & Lemon Zest uncured salami, and Olli Napoli Salami — alongside Ponce de León Manchego aged eight months, Flour and Forge Sea Salt Mediterranean Flatbread Crackers, and Terrapin Ridge Dill Pickle Mustard. It's a tasting flight in cured-meat form: five styles, five flavor profiles, one board.

What's Inside the Box

• Creminelli Salami Sopressata (5.5 oz): The Italian-American classic — coarse-ground, gently spiced, and endlessly snackable.
• Creminelli Salami Tartufo (5.5 oz): Salami made with black truffle — earthy, aromatic, and the slice people go back for.
• Dry-Aged Calabrese Salami Chub (5 oz): The heat of the board — Calabrese style means Calabrian-inspired spice, built for anyone who likes a kick.
• Belgian Ale & Lemon Zest Uncured Salami Chub (5 oz): An unexpected pairing that works — malty depth from the ale, brightness from the zest.
• Olli Napoli Salami (6 oz): A slow-cured, Neapolitan-style salami — smoky and fine-grained.
• Ponce de León Manchego, Aged 8 Months (8 oz): Spanish sheep's milk cheese at the eight-month mark — firm, nutty, and the ideal partner to cured meat.
• Flour and Forge Sea Salt Mediterranean Flatbread Crackers (6.5 oz): Sturdy, sea-salted, and built to carry a thick slice of salami.
• Terrapin Ridge Dill Pickle Mustard (8 oz): Tangy, briny, and exactly what rich cured meat wants — a smear on the cracker changes everything.

Why They'll Love It

• Five styles, genuinely different: Truffle, Calabrian spice, Belgian ale, classic sopressata, and Neapolitan smoke — this is a comparative tasting, not five versions of the same salami.
• The mustard is a secret weapon: Dill pickle mustard cuts the richness and resets the palate between meats — it turns snacking into tasting.
• A gift with staying power: Dry-cured salami keeps beautifully, so the recipient can work through the board over weeks, not one sitting.

Serving Tip

Slice the chubs about a quarter-inch thick — thicker than deli-thin, so each style's texture comes through — and let everything sit at room temperature for 15 minutes. Taste mild to bold, saving the Calabrese for last. Pour a crisp craft lager or Pilsner, or go Italian with a Barbera or Dolcetto; a Zinfandel stands up to the truffle.

Perfect For

Gifts for meat lovers · Milestone celebrations · Game-day boards · A well-stocked snack drawer · Camping and cabin weekends

Product Specifications

Shipping & Delivery: Ships in an insulated cooler with gel ice packs. Refrigerate the Manchego on arrival; keep the salami chubs cool and refrigerate after opening.

Additional Notes: Contains milk, mustard, and wheat. Serving board not included. Substitutions of equal or greater value may occur based on availability. Arrives in a Gourmet Dash gift box.

Common Questions

Do the salamis come sliced?

The sopressata, Tartufo, Calabrese, Belgian Ale, and Napoli arrive as whole chubs — slice as you go, which keeps them fresher and lets you cut to your preferred thickness.

How long does dry-cured salami keep?

Unopened, whole chubs keep for weeks in a cool spot or the fridge. Once cut, wrap the end and refrigerate — enjoy within about two weeks.

Is there real truffle in the Tartufo?

Yes — Creminelli's Tartufo is made with black truffle, which gives it that unmistakable earthy aroma.