When you walk into our establishment you will see two different counters. One of those counters is our craft beverage bar that will assist with craft beers, wines, canned cocktails, or aperitifs and digestifs as well as saki for any pairing or tasting need!
The other counter will be the meat and cheese market of our cured element and consist of unique meat and cheese selections from Spain, Italy, America’s, etc. We want to showcase these charcuterie selections and educate you on where they are from/raised and unique ways of pairing them with other foods, craft beer, wine, and champagne.
We will offer these selected meats and cheeses for our “Boards” in the shop and as well to take home. Depending on availability we offer take home purchases of our “Boards”. If you would like to make market style (1oz, 1/2lb, 1lb, etc.) or take home purchases please contact us or come into shop so we can walk you through the available offerings. Our charcuterie chefs will share with you the stories behind every meat and cheese selection so that your board experience is educational and palate crushing!
For purchasing of our take home “Boards” please visit us on @townvu.com for the ordering of those different take-home options.
Below is our current list of meats and cheese currently on the menu.
Prices for certain items are “market price” and we will have in store.
CURED/MEAT “BOARD” options
PROSCIUTTO ITALIANO BY NATURA ANTICA
TYPE: DRY CURED HIND LEG (14 MONTHS) – ORIGIN: ITALY We select only the best thighs from Italian pigs, born and raised in the heart of the Po Valley. A 100% natural product with very little salt, a natural and ancient method to preserve food without adding any kind of preservative or additive.
1oz………. Inquire about “Market” price in shop!
BREASOLA BY BERNINA
TYPE: WHOLE MUSCLE DRY CURED BEEF – ORIGIN: URUGUAY Bresaola is an air-dried cured and aged beef Salume, obtained from the more valuable cuts of the bovine thigh. Intense and uniform red color, tender and soft with delicate flavor and spiced aroma.
FINOCCHIONA SALAME BY CREMINELLI
TYPE: TUSCAN SALAMI WITH FENNEL SEED – ORIGIN: UTAH Inspired by the wild fennel fields of Tuscany. Coarsely ground salami mixed with organic fennel and spices.
PATE DE CAMPAGNE W/BLACK PEPPER BY FABRIQUE
TYPE: GROUND PORK, LIVER AND SEASONINGS- ORIGIN: CALIFORNIA A country style pâté flavored with black pepper.
SERRANO BY REDONDO IGLESIAS
TYPE: HIND LEG MOUNTAIN AIR CURED 15 MONTHS – ORIGIN: SPAIN Jamon Serrano means mountain cured ham it differs from Italian prosciutto in that it is dry-aged at a higher temperature without lard, resulting in a lower water content and slightly drier texture that concentrates its flavors. Fresh hams are buried for 10 days in Mediterranean sea salt before being moved to aging rooms for 15 months.
1oz………. Inquire about “Market” price in shop!
IBERICO DE BELLOTA BY DEHESA CORDOBESA
TYPE: HIND LEG MOUNTAIN AIR CURED 36 MONTHS – ORIGIN: SPAIN The Iberico Ham de Bellota Dehesa Cordobesa (Covap) is an exquisite product made from the hind limbs of Iberian pigs reared on the open range with acorns and wild herbs, setting itself apart from the rest of Spanish hams for its unique texture, slightly salty taste and intense, enjoyable, nuanced flavor. Known as one of the best hams in the world thanks to its excellent quality and protected by the designation of origin Los Pedroches Valley.
MERGUEZ BY SMOKING GOOSE
TYPE: SPICED LAMB SAUSAGE – ORIGIN: INDIANA Smoking Goose’s pasture raised lamb Merguez sausage is ground with our house made harissa, sweet red peppers,oregano and garlic in order to create a smoky, sweet and spicy link. This sausage pairs magnificently well with hazy IPA’s, tart cherry ciders and every kind of oozy cheese or even a bowl of pickled carrots.
CURD/CHEESE “Board” options:
MONTE ENEBRO BY RAFAEL BAEZ
TYPE: FRESH/SOFT RIPENED – PASTEURIZED GOAT’S MILK – ORIGIN: SPAIN A rind composed of ash and mold means insistent flavor, more like a blue cheese than anything else. The damp, cakey, acidic paste near the rind is fierce, with unmistakable overtones of black walnut. Inside, the core remains salty, lactic, and soothing. A newer cheese on the scene, Monte Enebro won top goat cheese in Spain in 2003.
PECORINO TOSCANO DOP BY IL FORTETO
TYPE: SEMI SOFT SHEEP’S MILK – ORIGIN: ITALY Until recently, the name Pecorino Toscano could be given to any cheese made in Tuscany with any amount of sheep’s milk. The name is now reserved for 100% sheep’s milk cheese made only between September and June. This pecorino’s short aging time (30 days) and regional origin give it a fresh, mild, and grassy taste.
SMOKED MAPLE CHEDDAR BY GRAFTON VILLAGE
TYPE: UNPASTEURIZED COW’S MILK – ORIGIN: VERMONT A New England classic. This young cheddar is cold-smoked over maple and hardwood for up to four hours, imparting the signature aroma and satisfying flavor of this classic cheese. Grafton’s Maple Smoked Cheddar has a mild, buttery body with heady aromas of campfire and smoked ham. A sweet finish recalls memories of toasted marshmallows.
ROQEUFORT SOCIETE “B”
TYPE: BLEU UNPASTEURIZED SHEEP’S MILK – ORIGIN: FRANCE Roquefort is a popular French cheese, reported to be a favorite of Emperor Charlemagne. In France, it is called the ‘cheese of kings and popes’. This cheese is protected by AOC guidelines. Roquefort cheese is moist and breaks into little pieces easily. Genuine Roquefort is rich, creamy and sharp, tangy, salty in flavour. It is aged for 5 months.
HATCH PEPPER BY BEEMSTER
TYPE: SOFT COW’S MILK – ORIGIN: HOLLAND Beemster Mild gets a peppery kick from Hatch chiles, which vary in heat from mild to fiery. But don’t be scared: Beemster Mild is sweet and creamy, so this cheese ends up perfectly balanced.
TÊTE DE MOINE AOP BY FROMAGE DE BELLELAY
TYPE: SEMI HARD COW’S MILK – ORIGIN: SWITZERLAND Made from fresh, part-skim cow’s milk, this tangy, semi-hard cheese ages on small spruce planks and has a creamy mouthfeel with a rich sweetness and bright notes of sour cream. Connoisseurs prize it for its sharp, aromatic character. Rather than slice this cheese, it is best gently pared with a girolle, a tool that creates decorative rosettes and reveals the sharp, aromatic character. Monks originally produced this specialty cheese in the 12th century at the monastery of Bellelay, Switzerland. For a time, it was considered so valuable, tenant farmers used it as currency to pay landowners.