top of page

Charcuterie Boards

LOMO IBERICO *
Andalucía
dry-cured | acorn fed iberico pig loin
FUET
Osona
pork sausage | sweet | mild spice
JAMON SERRANO
Sierra
spanish ham | dry-cured | black Iberian pig
VALDEON
Province of Leon
cow + goat | semi-soft |tangy | spicy
MANCHEGO
La Mancha

cured sheep's milk I firm | sharp | piquant
WAGYU BRESAOLA *
Lombardy Region
beef | sumac
CHORIZO PICANTE
La Vera Valley
pork sausage | spicy | dry cured
SAN SIMON
Galicia region
cow's milk | buttery | smoky
IDIAZABAL
Basque Country
sheep's milk | smoky
SALCHICHON DE VIC
Vic Village
pork belly | peppercorn
CHORIZO SORIA
Soria
pork sausage | dry- cured
FRESH MAHON
Menorca
cow's milk | semi-soft
DRUNKEN GOAT
Murcia
goat’s milk I semi-soft I soaked in red wine

Reserve your table

bottom of page