Spanish Charcuterie Tasting Experience for 6
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Not eligible for shipping to CanadaYou’re invited to a Cúrate Charcutería Tasting Experience – basically, a “pica-pica” (snack time) moment in a box, with housemade charcuterie as the star! A trio of craft Cúrate Charcutería is the basis for this package, which begs to be enjoyed in a social setting. Take a bite of each tasty morsel, surrounded by friends and family, sipping along to great conversation and laughs. This tasting experience is the start of an evening with a convivial atmosphere that is easy on the host – no cooking required!
The Cúrate Charcutería Tasting Experience includes Cúrate Sobrasada (spreadable chorizo), Cúrate Salchichón, and pimento-forward Cúrate Chorizo, alongside a Spanish olive blend with garlic and herbs, fried and salted skin-on Marcona almonds, flatbread crackers and one of our signature 3-legged pig Cúrate toothpick holders made by Crazy Green Studios in Asheville’s River Arts District. Just like in Spain, toothpicks are the only utensil you’ll need to create a stellar “pica-pica” at home!
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
- Salchichón ( 7 oz.) – Mild, cured pork sausage, a Catalan classic accented with peppercorns and nutmeg.
- Chorizo (7 oz.) – Iconic dry-cured sausage featuring both pimentón and garlic.
- Sobrasada (5 oz.) – Delicious, cured, and spreadable chorizo-style sausage with pimentón, made in the traditional Spanish style.
- Marcona Almonds (4.5 oz.) – The highest quality, skin-on, fried, and salted almonds from Spain.
- Fine Herb Olive Mix (18.4 oz.) – Cúrate’s house blend of castelvetrano, manzanilla, arbequina, and cuquillo olives with piparra peppers and rosemary.
- Accidental Baker Crackers (7.5 oz.) – Crunchy and flavorful crackers are the perfect vehicle for endless bite combinations.
- Cúrate Pig Toothpick Holder – A staple of tapas bars around the world, diners use the toothpicks to spear a piece of food from a shared plate. In Asheville, we couldn’t pass up the chance to engage one of our local potters to craft custom pig-shaped toothpick holders for Cúrate. Lori Theriault of Crazy Green Studios in the River Arts District makes every pig by hand. These pigs only have three legs – the fourth is the jamon!
- Choose to add an autographed copy of “Cúrate Cookbook: Authentic Spanish Food from an American Kitchen by Chef Katie Button”
- Chef Katie Button’s first cookbook serves as a peek inside the kitchen of her award-winning restaurant, Cúrate. This signed cookbook features 125 recipes celebrating the vibrant flavors and broad appeal of Spanish food tailored for the home cook.
- Items ship frozen with ice packs, may thaw during transit.
- Upon arrival, store crackers at room temperature.
- Upon arrival, store remaining items in the refrigerator.
- Remaining items may be stored in the refrigerator for up to 30 days.
To Serve
- Charcutería tastes best at room temperature.
- Slice chorizo and salchichón on a diagonal, ⅛-inch thick to showcase texture.
- The presence of mold is normal on our cured sausages, much like aged cheese, remove the outer casing before eating, by making a shallow cut along the length of the sausage using a sharp knife.
- Serve and enjoy!
- Sobrasada – Pork, Salt, Sodium Nitrate, Spices, Wine, Sugar, Dextrose, Bacterial Culture, Natural Hog Casings
- Chorizo – Pork, Salt, Sodium Nitrate, Spices, Wine, Garlic, Milk Powder, Sugar, Dextrose, Bacterial Culture, Natural Hog Casings
- Salchichón – Pork, Salt, Sodium Nitrate, Garlic Spices, White Wine, Milk Powder, Sugar, Dextrose, Bacterial Culture, Natural Hog Casings
- Fine Herb Olives – Natural Olives (Hojiblanca, Gordal, Cuquillo, Arbequina), Water, Salt, Vinegar, Cumin, Oregano, Garlic, Red Pepper, Lactic Acid, Ascorbic Acid
Marcona Almonds Ingredients: Marcona Almonds, Extra Virgin Olive Oil, Salt - Accidental Baker Crackers – Unbleached Red Wheat Flour (Unbleached Hard Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid); Filtered Water, Organic Pastry Flour, Olive Oil, Sea Salt, Instant Yeast (Saccharomyces Cerevisiae, Sorbitan Monostearate, Ascorbic Acid). Contains: Wheat
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!
