Those of you who are meat lovers are really in for a treat today, I'm going to give you a sneak peak inside the April Carnivore Club box. For those of you who haven't heard of Carnivore Club, they're a subscription service dedicated to bringing you tasty, handcrafted meats from around the world. That's right, with the push of a button you can now get all of the meat delivered to your door and you don't even need to put pants on. This is the ultimate meat club for discerning individuals and let me tell you, they don't mess around when it comes to providing you with quality meat.
Vegetarians, I apologize, this box may tempt you away from your healthy lifestyle. If Carnivore Club had been around while I was still shunning meat I would have quit that nasty... er... healthy habit cold turkey. Don't worry, you can still send it to mom and dad (Mother's Day and Father's Day are coming up you know) and perhaps they'll at least let you smell the empty box.
Today is not a good day to be a Vegetarian.
Make sure to keep reading for our tips on putting together the perfect Spring Charcuterie and Cheese board with the selections from the April box.
For a limited time you can Save 10% off your order from Carnivore Club using coupon code EATMEAT Offer valid through 5/31/16
What's in the Box?
The April box included five delicious offerings from 'Nduja Artisans of Chicago, IL
Salame Di Manzo (Waygu Beef Salami)
'Nduja (Spreadable Salami)
Nostrano (Pink Peppercorn Salami)
Finocchiona (Fennel Pollen Salami)
Cacciatorini Piccanti (Spicy Hunters Sausage)
First let me start by saying that there isn't a single thing in this box I wouldn't want to chow down on again. In fact, I'm trying to figure out how to stretch my meager grocery budget to allow for a reorder of some of my favorites from the box. I could absolutely live off of the Finocchiona and I could see the Cacciatorini Piccanti becoming my new favorite pizza topping.
Want to know what I thought about each of these tasty treats individually, don't worry, you're about to find out.
I've never had the opportunity to try Waygu Beef before, so I was incredibly curious about the Salame Di Manzo. The flavor and texture reminded me a bit of summer sausage because it's so heavily spiced with peppercorn and a little bit dry. Surprisingly this ended up being my least favorite, mostly because of the dry texture (I'm not a huge fan of summer sausage either), but my husband said I was crazy and proceeded to finish it all off himself.
The 'Nduja immediately caught my eye when I first opened the box as it's the largest of the five offerings, but I'll admit they had me at the words spreadable sausage—I couldn't wait to cut into it. It's made from a combination of Calabrian Peppers and 100% Berkshire Pork which gives it the perfect blend of sweet, spicy, and smoke. It's also the most versatile of this months offerings as you can slather it on crackers, make a spicy vinaigrette, or stir it in to eggs (which I highly recommend.) I can't wait to experiment with the leftovers.
I'm not even sure where to begin with the Nostrano, it's not like anything I've ever had the pleasure of tasting before. At first the flavor is mild; I can pick out the garlic and a hint of something slightly sweet (perhaps the wine) before finally tasting the pink peppercorns. I'm really surprised how much the flavor changes from start to finish.
The Cacciatorini Piccanti really packs a punch, so those of you who love things hot and spicy will really enjoy this one. I like to think of this one as pepperoni on steroids, it has a similar flavor profile, but a much more bold flavor. I can't wait to try this out on a pizza, I think it would be delicious.
My favorite out of all the offerings this month was the Finocchiona, a salami made with fennel pollen, fennel seeds, chianti, and black pepper. It absolutely melts in your mouth and was a clear favorite on our cheese board (it was one of the first to disappear, although I may have helped things along significantly.)
Would I order this again? Absolutely! This box sent me into a meat coma that lasted the whole weekend. I really need more of this in my life.
Pay as little as $50/month with a recurring subscription (monthly, bi-monthly, and quarterly plans available) with a three month minimum or purchase a single box for $55.
Where to Subscribe
Carnivore Club - The Ultimate Meat Club for Discerning Individuals
For a limited time Save 10% off your order using coupon code EATMEAT Offer valid through 6/30/16
Deadline for Father's Day orders is June 30th
The July box features features a selection of meats from Wisconsin River Meats including elk and bison summer sausage!
Make sure to keep reading for our tips for putting together the perfect Spring Charcuterie and Cheese board
My rules for putting together a first-class charcuterie and cheese board are fairly simple: select one type of cheese for every type of meat you'll be offering, making sure at least one of them is a good aged cheddar so it doesn't compete with the flavors of the meat you select. If you're offering something spicy, balance it out with something sweet. I've noticed that if I put fresh fruit out on the board it often gets overlooked, so I like to offer at least one cheese with fruit in it. This time it was white stilton, one with blueberries and the other with apricots—it's the perfect addition and adds a little color to make things more visually appealing. I also like to include something soft, but flavorful. Lately I've been leaning towards herbed Havarti; it's a great addition for the non-meat lovers since it's really tasty on crackers or eaten alone. The last choice is always a wild card, something that jumps out at me while I'm shopping—in this case it was a mustard seed white cheddar, which adds a little zip to some of the more mild meat selections.
Other important things to remember:
Always buy twice as many crackers you think you'll need. Even after the meat and cheese is long gone people always enjoy nibbling on them, so it's important to have extras.
And finally, remember there is no right or wrong to putting together your board. As long as you choose a good selection of meats and cheeses to accommodate a variety of tastes you'll be in good hands. But don't forget, for the best flavor you should always serve your selections at room temperature.
Spring Charcuterie and Cheese Board
3 Year Aged Sharp Cheddar - Hooks
Blueberry Fayre (White Stilton with Blueberries) - Long Clawson
Sunburst (White Stilton with Dried Apricots) - Long Clawson
Havarti with Herbs & Spices - Castello
Red Dragon (Mustard Seed White Cheddar) - Somordale
Cacciatorini Piccanti (Spicy Hunters Sausage) - 'Nduja Artisans
Nostrano (Pink Peppercorn Salami) - 'Nduja Artisans
Finocchiona (Fennel Pollen Salami) - 'Nduja Artisans
Salame Di Manzo (Waygu Beef Salami) - 'Nduja Artisans
'Nduja - 'Nduja Artisans
Potter's Crackers - Winter Wheat Crackers and Caramelize Onion Crisps
Today's recipe was sponsored by Carnivore Club who has provided me a box of incredibly tasty meats from 'Nduja Artisans in Chicago, IL. No other compensation was given for this post, but it does contain affiliate links.