A good charcuterie plate starts with quality products. I have been shopping at the above Di Palo’s for over 20 years, where you can find the best Italian cheeses and meats. This is a family run store where you can taste everything before you buy it, and not just the cheeses, they also sample some of the finest and most expensive Italian olive oils. When you come to this store you are treated like family. Corny, but true.
I start with a variety of hard and soft cheeses: parmiggiano reggiano, piave vecchio, crucolo (a cows milk cheese from the Alto Adige region of Italy), and some small mozzarella balls (boccancini, handmade at the store).
For my meats I buy a variety: capicola, cacciatorini, spicy pepperoni, and salumi toscano.
And lastly, a trio of spicy jellies from Jenkins Jellies! For the sake of disclosure, we are friends with the owner, and I learned this trick from a restaurant in Los Angeles that she took us to a few years back. I love spicy jelly on my cheeses!
It was all I could do to hold my family back from chowing down on my delicious charcuterie selections!