Charcuterie & Flame

Tasting notes of the Curator

Charcuterie & Flame speaks to those who love drama on the plate—contrast, texture, richness. The centerpiece is the USDA Wisconsin Beef Prime Striploin, each cut weighing between 450–500g and a proud 1.5 inches thick. This is the kind of steak that sears beautifully, rendering deep flavor and juicy texture. It is robust, beefy, with a structured chew that satisfies without overpowering.

What follows is a composition of charcuterie that tells a different story—one of balance, salt, fat, and finesse. Dubernet’s Duck Rillettes with Foie Gras is pure Gascony: creamy, savory, and intensely aromatic. It’s rustic luxury at its most honest. The Iberico Lomo Roll with Foie Gras is tender, marbled, and subtly sweet, while the Parma Ham brings a whisper of northern Italy’s delicate salt air—aged to tenderness, sliced to melt.

The Mortadella by Metzger offers pistachio-studded comfort, its mild, mousse-like texture wrapping the palate in warmth. Then there’s Truffle Moliterno—Italy’s proudest black truffle cheese—crumbly yet creamy, streaked with earthy veins, and rich enough to hold its own. Fresh green beans from Kenya lend a burst of vegetal brightness and texture.

To finish the narrative, a bottle of Le Petit Haut Lafitte Pessac-Léognan—a Bordeaux of structure and poise, rich with notes of cassis, graphite, and gentle oak. It’s the kind of wine that holds space for every bite on the board.

What’s in this bundle

• 2 x USDA Wisconsin Beef Prime Striploin (450–500g, 1.5 inches thick, frozen)
• Exceptional Fresh Green Beans from Kenya (approx. 250g x 2)
• Dubernet Duck Rillettes with Foie Gras (promo)
• Special Selection Parma Ham Slices (100g)
• Truffle Moliterno Cheese
• Mortadella by Metzger with Pistachios
• Dubernet Iberico Lomo Roll with Foie Gras
• Le Petit Haut Lafitte Pessac-Léognan (750ml)

Pairings and Suggestions

This bundle lends itself to a generous grazing meal or a composed multi-course dinner.

• Grill or pan-sear the striploin to medium rare; season simply with salt and cracked pepper to let the marbling shine.
• Green beans can be blanched and tossed in olive oil or butter, or quickly sautéed with garlic and lemon zest.
• Charcuterie should be served at room temperature on a wooden board with cornichons, mustard, or fig jam.
• Truffle Moliterno can be shaved over the green beans or paired with honeycomb and crusty bread.
• Wine pairing: The Le Petit Haut Lafitte brings dark fruit, subtle spice, and structured tannins—excellent with steak and foie-rich meats. Decant briefly to open its layers.

Salt, Smoke, and Legacy

The combination of steak and charcuterie is more than indulgent—it’s ancestral. It echoes old-world abundance: feasts where flame met curing salt, where preservation became pleasure. Each item in this bundle speaks of region and ritual—from the hills of Emilia-Romagna to the cellars of Gascony, to the highland farms of Kenya. It’s a table set for memory-making, whether it’s a celebration, a quiet indulgence, or a moment of spontaneous generosity. Charcuterie & Flame invites the eater to both linger and devour.

Storage Instructions

Keep steaks frozen until ready to use. Defrost in the refrigerator for 24 hours. Refrigerate all charcuterie, cheese, and green beans upon arrival. Bring meats and cheese to room temperature before serving. Store wine in a cool, dark place and chill slightly before serving.