Cúrate Charcutería Sampler - 3 Pack
Ships Nationwide in U.S.
Not eligible for shipping to CanadaCúrate Charcutería began in 2019 when Cúrate started to research and develop dry cured Spanish-style sausages in the restaurants. Over time, they dialed in recipes and found an incredible, regional source for their pork. Now, they produce small batches of Cúrate Chorizo, Salchichón and Sobrasada with a focus on quality and tradition.
Founded by chef Katie Button and her husband Felix Meana as a 90-seat tapas bar in 2011, Cúrate has since doubled in size and has become nationally acclaimed for its menu of Spanish classics and housemade sausages & charcuterie made from locally-sourced hogs. Chef Katie has been nominated for five James Beard Awards, and the restaurant was named one of the “40 Most Important Restaurants of the Past 40 Years” by Food & Wine, and one of Esquire’s “40 Most Important Restaurants of the Decade.”
This package serves 6 people and includes
- Cúrate Sobrasada (5 oz) – Lovingly described as chorizo butter, our favorite part of this spreadable, melty Mallorcan delicacy is the tangy acidity that comes from the fermentation. Best with: a smear of goat cheese and drizzle of honey on a warm baguette.
- Cúrate Salchichón (7 oz.) – Subtle and mild, this staple of Catalonian cuisine is the sophisticate of the trio, with simple hints of black pepper and nutmeg. Here, you can taste the incredible quality, love and care that goes into Cúrate Charcutería. Best with: classic potato chips, olives, a movie.
- Cúrate Chorizo (7 oz.) – Along with jamon, Chorizo is one of the most iconic cured meats in Spain. Pimentón and garlic marry with white wine for a spark of acidity. Intense complexity develops as we age this product with great patience. Best with: pan con tomate and a soft boiled egg, breakfast of our dreams.
- Items arrive ready to enjoy!
- Upon arrival, store items in the refrigerator for up to 1 month.
- Sobrasada – Pork, Salt, Sodium Nitrate, Spices, Wine, Sugar, Dextrose, Bacterial Culture, Natural Hog Casings
- Salchichon – Pork, Salt, Sodium Nitrate, Garlic Spices, White Wine, Milk Powder, Sugar, Dextrose, Bacterial Culture, Natural Hog Casings
- Chorizo – Pork, Salt, Sodium Nitrate, Spices, Wine, Garlic, Milk Powder, Sugar, Dextrose, Bacterial Culture, Natural Hog Casings
Tapas & Spanish Classics From a James Beard Award Winner
Tapas & Spanish Classics From a James Beard Award Winner
Founded by chef Katie Button and her husband Felix Meana as a 90-seat tapas bar in 2011, Cúrate has since doubled in size and has become nationally acclaimed for providing guests with a fully-immersive Spanish experience, from hospitality to atmosphere to wine to food. Chef Katie has been nominated for five James Beard Awards, and the restaurant was named one of the "40 Most Important Restaurants of the Past 40 Years" by Food & Wine, and one of Esquire's "40 Most Important Restaurants of the Decade."
At Cúrate, charcuterie and fresh & cured sausages are made in-house from local North Carolina hogs, and the chef-driven sourcing team is always on the search for the finest imported ingredients from producers across Spain. From fresh chorizo and chistorra sausages to fresh Ibérico de Bellota pork to paella to creamy Basque-style cheesecake, let Cúrate transport you on a culinary journey through Spain, from the comfort of your own home!
