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Charcuterie + Cheese Board!

It’s Friday so you know what that means…WECO charcuterie time! You can expect three meats tonight: bresaola, Walden Local red wine soppressata, and salumeria biellese prosciutto. For cheese, we’ve got Jansal Valley Captain’s Daughter IPA cheddar (New Bedford, MA) and Nancy’s camembert (Hudson Valley). We also tossed a little Mike’s Hot Honey in your bags this eve, for a spicy little surprise. Get ready, cause things are heatin’ up!

Total prep time: 5 minutes


What’s in your bag:

  • A tray of your meats & cheeses
  • A box with your fig-balsamic jam, Mike’s Hot Honey, and rosemary focaccia

What you’ll need from home:

  • A cutting board or plate, and a cheese knife or two.

How to prep:

  1. Assemble on your favorite cutting board or plate. Grab a butter/cheese knife or two to portion the cheese and serve the honey and mustard. 
  2. Try ALL the combinations. Bresaola and jam on focaccia? Prosciutto, Camembert, and honey on your favorite cracker from home? Mix it up! 


And that’s it! Dinner solved, dinner served. #weareWECO

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