The "Motherboard" is 6 feet of delicious grazing with something to please everyone! Cheeses are conveniently paired with complimenting flavors: Triple creme brie with honeycomb, Manchego with Mike's hot honey, Aged white cheddar with Hot Pepper Bacon Jam (Terrapin Ridge Farms), as well as smoked gouda, garlic & herb goat cheese, and more. La Quercia meats are displayed throughout including Speck Prosciutto, Piccante Prosciutto, and Borsellino salami. Also included are a variety of fruits, veggies, dips, spreads, olives, cornichons and our famous blue cheese & balsamic peppered chips.
The nickname Porkopolis was coined around 1835, when Cincinnati was the country's chief hog packing center and herds of pigs traveled the streets. In our tribute to the city we love, our board is in the shape of Ohio with our logo denoting Cincinnati’s place on the map in the lower left corner. We used LaQuercia speck, pancetta, coppa picante and ‘Nduja as well as some of our favorite Ohio cheese like Canal Junction Farm’s Charloe and our homemade pimento. Vermont Creamery Cremont and Prairie Breeze cheddar round out our board with a variety of accouterment such as fig preserves, whole grain mustard, cornichon, olives and peppers. The city skyline is above the board with our famous mascot, the Flying Pig. Our board, city skyline and flying pigs were made by neighbor & craftsman Thane Lorbach Woodworking (@thanelorbach) and created by mongers Jamie Kreines & Emily Frank.
Looking to highlight an array of colors and textures that have us excited about warmer weather, we decided to feature La Quercia Speck Americano, Nduja, and Borsellino salami along with Sequatchie Cove Creamery Coppinger, Manchego Semicurado, Valdeon, and Mimolette. We built around a "butterflied" pomegranate and added a mix of fresh and dried fruits, pickled veggies, and nuts/seeds, and garnished it with some edible flowers from a local farm and rosemary from our patio. We hope you enjoy!
A Celebration of Food, Friendship, and the Right Stuff!
Our board features three meats that represent the spectrum of La Quercia's product styles. The accompanying cheeses come from producers who've supported us with their cheesemaking skill and friendship.
We tried to create pairings that would highlight the meats' versatility. Prosciutto Americano can balance the sweet, fruity notes of Birchrun Blue and pears or the tangy herbaceous flavors of pickled asparagus, while also standing up to the peppery bite of fresh spring radishes and caperberries. ‘Nduja Americana’s heat contrasts with the richness of Maplebrook Farms’ fresh ricotta and the slight bitterness of endive, and it always brings out the best in a clothbound cheddar like Hafod. Borsellino Salami needs very little accompaniment - a savory sheep cheese like Malacara Curado makes its subtle fennel spice and rich meaty flavors sing.
Everything on this board is delicious - but just as important, we know that all of the producers represented here share our values. We’re so proud to tell our customers that this meat and cheese comes from people who care about sustainable agriculture, animal welfare, and fair working conditions. Those things matter.
BKLYN Larder is focused on bringing seasonal and sustainably sourced foods to Brooklyn and beyond. The theme of our board was "Spicy Spicy Hot!". Cheesemonger Nicole Connelly highlighted La Querica's 'Nduja, Prosciutto Piccante, and Prosciutto Americano, with Casella's Spicy Cacciatorini. Meats were paired along with cheeses to accentuate heat or cool it down: Red Hawk, Stilton, Comte, and Grana Padano. Accompaniments include house-made roasted almonds, Dardiman's Blood Orange Crisps, Askinosie 72%, dry cured olives, and BRINS Chili Pepper Jam. Flowers were foraged from Brooklyn sidewalks, of course! :)
If I were sitting on a beach in the Mediterranean, this is the board I'd want to have with me. It features La Quercia Speck Americano, Ridgetop Prosciutto and 'Nduja Americana toasts topped with a sprinkling of rosemary + pink peppercorn salt. The cheeses include a black pepper Pecorino, Cypress Grove Humboldt Fog and Manchego. The board is rounded out with rosemary flatbread, seeded crackers, cheese straws (made in my hometown, for a little touch of the South!), and finished with castelvetrano olives, candied oranges and fresh basil.
Our “When Pigs Fly” board is live from Oakland, and how utterly appropriate—La Quercia means “the oak”! We are featuring five different La Quercia delicacies on the board, alongside our favorite accompaniments. The flavor profiles in these meats are salty, sweet and spicy, and we’ve chosen beautifully textured elements to complement these flavors. First we have Speck, which is delicately smoked with a beautiful balance of herbs. Down the center (the body of our butterfly) is ‘Nduja. Next to this flavorful pork spread is Guanciale (who doesn’t love Guanciale!) which, with its creamy, sweet and buttery mouth feel, is wonderful with tomatoes, apricots and olives. We have paired Cypress Grove Purple Haze (decorated with dried flower petals) with all of the meats, as the high acidity in the goat’s milk truly highlights the complexity of these pork products. Prosciutto Piccante is paired with dried Italian Cruschi peppers; they are as snackable as potato chips and, like the Prosciutto Piccante, are perfectly salted with a delicate smoky flavor. Lastly, Prosciutto Americano and the Rustix Salami sticks are perfect to snack on—while sipping on a glass of red wine, of course—in our beautiful “La Quercia Terra” (Oakland) sunshine!
The inspiration was a summer Panzanella Bread Salad. I used Stickney Hill's Garlic and Herb Chèvre, Crave Brother's Fresh Mozzarella, Salami Americano, Speck, and Prosciutto. I love to showcase local ingredients, including heirloom tomatoes, homemade French bread for the croutons, fresh micro greens from a local producer. Cheers!
Think of everything you'd want to share with friends while hanging out on a patio and sharing a bottle of wine (or two) and a having a good time... That's what we put on our board! Highlights include cheese fondue complete with proper dipping accoutrements, La Quercia prosciutto, cured meats, La Quercia N'duja peaches with lardo, La Quercia N'duja toast, and of course - beer and wine.
A decadent grazing extravaganza including Prosciutto Americano, the La Quercia Acorn Edition #9, La Quercia Borsellino, Ashley from Mouco Cheese CO, James Ranch Belford and Consider Badwell's Pawlet. Interspersed with local Colorado honeycomb, fresh citrus and berries, dried apricots and Marconi almonds and edible flowers to boot!
Three types of La Quercia charcuterie highlight this board! Ridgetop Prosciutto, Ridgetop Piccante and Ridgetop Speck. I have them served with Cypress Grove’s Pacific Remix, Mimolette, Carr Valley Mobay, and Drunken Goat. Soft Medjool dates and golden raisins can be found on the board with some guava cutting preserves and honeycomb. Salt and pepper pistachios, caramelized pecans and fresh fruit complete it all with some Girl Meets Dirt preserves for a board that is sure to please everyone.
Our beauty highlights 3 LaQuercia Meats: Spicy Borsellino Salami, Coppa Americana & Prosciutto Americano! By combining Bee Seasonal Honey as well as a variety of dried fruit, nuts, fresh fruit, olives and cornichons, we were able to mix various textures and flavors for the ultimate grazing board
My board is a display of a variety of different cheeses including marinated goat cheese from Chevoo, a triple creme Brie, Syrah soaked toscano, white cheddar, mimolette and cambozola. Additional accompaniments include a fig jam, Mama Lil’s peppers, olives, cornichons, a variety of fruit, artisan crackers from La Panzanella and of course three different prosciutto varieties from LaQuercia.
*Cinco de Mayo*La Quercia's Prosciutto Piccante, Prosciutto Americano & Pancetta Americana are the perfect accompaniments to this Cinco de Mayo inspired board. Relax with a margarita while enjoying the Mexican street corn, guacamole, salsas and tamales. Pepper jack & habanero jack cheese are the best compliment to the smooth and mild pancetta with blue corn tortilla strips. Take a break from the traditional charcuterie board with this fun alternative!
Our board features a wheel of Alemar Bent River Camembert stuffed with La Quercia N'Djua, La Quercia Prosciutto, La Quercia Copa and Red Table Mortadella. We love our American cheese makers and have showcased Red Barn Heritage white cheddar from Wisconsin, Shepherd’s Way Big Woods Blue from Minnesota, Cypress Grove Humboldt Fog from California, and an extra aged mimolette. Accoutrements include house-made: apricot jam, romesco sauce, apple butter, candied ginger pecans, pickled curry cauliflower, pickled red onions, grilled multigrain baguette. Garnished with organic fresh fruit, dried fruit, organic crudité and crackers.
WATCH OUR VIDEO — see video button above · Our “Ode to Americana” charcuterie board celebrates our country’s most cherished traditional comfort dishes.
To begin, we have a New York classic breakfast, a Bacon & Cheese on a Roll using La Quercia Pancetta Americano (seared), hard boiled eggs, a poppy seed roll and Seattle’s Beecher’s Cheese.
Then, we moved on to the beloved pizza- except deconstructed, using La Quercia Prosciutto, sundried tomatoes, Iowa’s Prairie Breeze Cheddar and New Hampshire’s Stonewall’s Pizza Crackers.
Plus, we wanted to highlight great American Bar favorites. We grilled Buffalo Chicken Sausage with some crumbled blue cheese, paired it with Pennsylvania Dutch-style Handmade Pretzels, New Jersey’s Macy’s Cheesesticks and La Quercia Borcellino Salami.
We are ending our board on a sweet note and what is more American than apple pie! We placed a Triple Crème Brie topped with some fresh Honeycrisp Apples, finished off with the crumbs of a New York crumb cake.
Our board is garnished with beautiful figs, oranges from Florida, dried prunes and apricots to bring out vibrant colors. However, we also chose some fresh fruits that celebrates American colors- red, white and blue using strawberries, blueberries, and blackberries against a white Cypress Grove Goat Cheese from California. We also included our favorite Hampton’s Honey as a perfect complement to both the fruits and cheese.
Grace’s Marketplace is a family market with strong Italian-American roots. We have used imported European ingredients for decades. However, we are so excited that high quality European-style cured meats are now being made in our back yard, thanks to La Quercia. It was our pleasure to participate in this challenge and showcase American classics using delicious gourmet products made right here in the US!
Prosciutto Americano, Cinta Salami, and Nduja from La Quercia. Cultured butter, cornichons, grainy mustard, Spanish olives, pippara peppers, pickled carrot, and french baguette to finish the plate. Enjoy!
This board is displaying a beautiful array of La Quercia fine meats, including their Prosciutto Americano, Speck Americano, Spicy Borsellino Salami and New Jersey sticks. The cheeses that accompany them are an aged Gouda, Barbers cheddar, and Jasper Hill Harbison. Additional accouterments are Eat This Bacon Marmalade, Edmund Fallot cornichons, marcona almonds, candied pecans, Mitica honeycomb, dried apricots, fresh radish, and fresh English peas and grapes.
New York, Boston, Los Angeles, Chicago, Las Vegas, New York, Massachusetts, California, Illinois, Nevada
Eataly was founded in Torino in 2007 by Oscar Farinetti, whose vision was a complete experience celebrating authentic Italian food and culture. Combining a retail marketplace, restaurants, food counters, and a cooking school, Eataly’s “Eat, Shop, Learn” philosophy has since spread across the world. Eataly arrived in the U.S. in 2010: today its Salumi e Formaggi counter has become one of the country’s most renowned destinations for high-quality local and Italian imported salumi and formaggi (or cheese and cured meats!).
On Eataly’s board: La Quercia's acorn edition Tamworth 'Prosciutto', paired with fresh wild ramps and gooseberries; La Quercia's 'Nduja' spread, with Saxon Creamery's Snowfields and house-made apricot mostarda; slices of La Quercia's sweet Borsellino Salami, topped with fresh maitake mushrooms. Pairings are served on Talbott & Arding caraway rye crackers and garnished with muscat grapes.
Speck La Quercia,
Prosciutto Americano La Quercia,
Coppa Americana LaQuercia,
Nduja Spread La Quercia,
Delaware Fireball Smoking Goose,
Lupo North Country Charcuterie,
Trufa Seca Charlito’s Cocina,
Triple Crunch Mustard Kozlik,
Cornichons Three Little Pigs,
Our board featuresLa Quercia Borsellino Nudja
Prosciutto Americano accompanied by all in season
North Carolina products
Paradox Farm The Rose- Goat Monterey Jack poppy seeds, lemon, rosemary
Cheese Louise chevre'
Goat Lady Sandy Creek goat with ash
Chapel Hill Creamery Calvander- Cow Asiago style aged cheese
Hickory Grove- washed rind cow
Three Grace's Dairy Melange- goat/sheep/cow brie
Looking Glass Creamery Green River-cow blue
MaCc's Farm- roses, chamomile, rosemary, chives, parsley, collard and squash blossoms
Miss Kelly's Jelly's
CV Pilson's Strawberries
Turkey's Pecans/Bake House bread/Accidental Baker's Crackers
Prosciutto Americano, Salami Americano, Coppa Picante! Our La Quercia favorites. Also featured here, sage derby, port derby, Beemster aged Gouda and Spanish Manchego. A variety of seasonal, fresh fruits and candied lemon. Cornichon for a little punch, and beautiful, briny castelvetrano olives.
All boards are filled with organic, local, and seasonal produce. Cured meats and cheeses are all organic, grass-fed, and sustainably raised. And of course all our prosciutto is only the finest, la Quercia!
Inspired by simple summer grilling in the back yard, this board is a longful gaze towards the great summer weather to come in Portland. La Quercia's Cinta Salami, Tamworth Ham, and Nduja tie this board together. Cheeses are grilled Caciocavallo di bufala and Narragansett burrata topped with roe. Grilled artichokes, radicchio, and lemons are woven with pistachios and olives. And crispy fried fish tops the whole thing off.
Our Charcuterie Board features La Quercia Prosciutto Piccante, La Quercia Ridgetop Prosciutto, and La Quercia Ridgetop Speck! We also chose to feature California Creameries by choosing the amazing Cypress Grove’s Humboldt Fog Pacific Remix, Point Reyes’ Original Blue Cheese, and two bite size pieces of Cypress Grove’s Purple Haze Chèvre! In keeping with the California Artisan theme we added some super tasty pickles from local company Pernicious Pickles as well. The rest of the board consists of the freshest and most vibarant fruits, Herbs, and to top it all off some honeycomb right in the middle. Cheers!!
This board celebrates the spring bounty and includes La Quercia meats as well as Smoking Goose, North Country Charcuterie and cheese include, Capriole Wabash Cannonball, Tulip Tree Hops, Milton Creamery Prairie Breeze, Spring Brook Farm & Crown Finish Caves Tubby, and others, ramp butter made with Vermont Creamery Cultured Butter, dried fruits, pea and mint pesto, local radishes and edible flowers.
Five Minutes Til Midnight Food Co / Midnighters Mobile Charcuterie
Focusing on the Speck Americano, Prosciutto Americano, and the Pesto Bianco - we paired each with signature products from our shop. Our Devil on a Hatchback spread (jalapeno popper), Original Marinated Cheese (Cheddar, Parm, Provolone, Swiss w/ confit garlic and EVOO), and our Mint Anchovy Habanero Verde - to give this board a fusion between two great Iowa companies. Naturally, we have a house made dunderfunk rum to pair with it all.
A minimalistic approach to highlight the beauty of Spring. Included on this board is La Quercia's Prosciutto Americana, Salami Borsellino and 'Nduja. We've paired them up with Ramps, a seasonal Spring chèvre, Buchette with flowers and Coppinger. Pickled Cauliflower brightens the color palette (and the palate), honey sweetens the deal.
La Quercia's Prosciutto Piccante, 'Nduja, Prosciutto Americano + Sweet Grass Dairy's Green Hill, Revelation Cheese's El Dorado, along with our house made whole grain mustard and pickled cauliflower + green beans
This TABLO Grazing Board showcases the phenomenal La Quercia meats Ridgetop Prosciutto, Iberico Paleta, and Coppa Americana. This delicious charcuterie is paired with a variety of Cheeses, Fruits, and Accoutrements including Cypress Grove Humboldt Fog Pacific Remix, Cow Girl Creamery Mt Tam, Marin French Petite Brie, Stonewall Kitchen Raspberry Peach Champagne Jam, Sir Kensington's Spicy Brown Mustard, Muscat Grapes, The Ecology Center fresh picked Strawberries, Driscoll's Berries, Castelvetrano Olives, Garden Fresh Herbs & Edible Flowers, and additional deliciousness. Thanks for taking a look at our Board!
At Cheese Plus we love La Quercia Meats!
In this case we use the Smokey Speck, the Buttery Prosciutto Americano, and the Tasty and spicy Nduja. Our cheese cake is made out by three delicious cheeses: our alpine cheese contest winner; Alp Blossom from Sennerei Huban, Austria, Trufa La Mancha from Vega Sotuelamos, Spain, and Truffle Tremor from Cypress Grove, Arcata combine with edible flowers, olives, and Marcona Almonds.
This is our regularly-offered charcuterie board, pictured here proudly featuring 3 different La Quercia cured meats - Speck Americano, Borsellino Salami, and 'Nduja. Accompaniments include all the perfect pickled, tangy bites to contrast with the palate-coating, delicious decadence of cured meats: golden and red African peppedew peppers, balsamic cipollini onions, cornichon pickles, and castelvetrano olives plus the complement of salty Quico corn nuts.
Board #1 - La Quercia 'Nduja Canapes Topped with Semilla + Ancho Chile Salsa, Gherkins, Viola Petals, & Tear Drop Peppers
Board #2 - La Quercia Coppa served with Washed-Rind Champagnier, Teahive Cheddar, Fluer de Sel, Drea's Triple Berry Jam & Seasonal Fruit
Board #3 - La Quercia Speck served with Central Coast Washed-Rind Dream Weaver, Drea's Pepper Jelly, Pea Tendrils, & Candied Mustard Seeds
Paired with Ponga Sauvignon Blanc & Jamieson Ranch Cabernet
Our board is a celebration of all things La Quercia & American artisan cheese. From La Quercia you'll find Acorn Edition Prosciutto, Prosciutto Americano, Cinta Salami, Nduja, Lomo Americano & Iberico Lardo. We've also featured some of our favorite American artisan cheeses! From Zingerman's Creamery, Lincoln Log. From Milton Creamery Prairie Breeze. Tulip Tree Creamery has provided Trillium. Last but not least from our friends from Upland's Dairy we have the esteemed Pleasant Ridge Reserve. All this accompanied by fig spread, fresh peaches & grapes with dried apricots! TCS blended mustard, marcona almonds, Ames Farms honey & smoked sea salt butter and fresh radishes! Enjoy!!
On this Classic G R A Z E board, there is La Quercia Pancetta, La Quercia Prosciutto Picante and La Quercia Speck. This board also has 4 Texas made cheeses, fresh and local fruit, Texas jam, and of course, local flowers. Everything's better in Texas, right? Let's G R A Z E!
Today's board is All American!!
-Julianna from Capriole
-Marcona Almonds from GFI
-Proscuitto Americano from La Quercia
-Chocolate Whipped Honey from Savannah Bee
-Blue Jay from Deer Creek
-Speck from La Quercia -Castlevatrano Olives from GFI
-Cabot Cave Aged Bandage Wrapped Cheddar from Jasper Farm
-Comeback Cow from Dorothy's
-Sweet Drops from Il Gillitore
-Emmentaller Cheese Bites from Specialty Sellect
-Onion Jam from Taste Elevated
-N'Duja from La Quercia
-Big John's Cajun from Beehive Cheese Company
We wanted to create boards that highlight the beauty of each La Quercia meat we selected, so we’ve created a trio of elegantly simple features. First, canapés of house-made bruschetta with fresh tomatoes, mint and chopped sardines sitting atop a paper thin slice of Iberico Lardo and accompanied by a Lardo-wrapped pommodoracio drizzled with balsamic. Next, the elegant smokiness of La Quercia Speck is highlighted by a house-made black garlic infused triple cream (Trillium, from Tulip Tree Creamery) and contrasted with hearty slabs of kosher dills. Finally, a take on the classic pairing of melon and prosciutto showcases La Quercia’s gorgeous Acorn Edition Prosciutto wrapped around a slice of mango and a Calabrian chili, all anchored with an entire ball of fresh Narragansett Creamery mozzarella.
A very special night held with dear friends that love events just as much as we do! We celebrated Foster ATX's 2 Year Anniversary with a board for the books, La Quercia Speck & Proscuitto, all the Antonelli's favorites in the cheese department + there always has to be grapes. We like to deck our La Dama boards out with fun & fresh ingredients like freeze dried raspberries, crispy plantains & house made seasonal jams & spreads. The awesome fresh and local ingredients in Austin, Texas make it just that easy!
Photo Cred: Claire Pedregon @clairepedregon