Charcuterie: Jamón Ibérico, Truffle Salami & Duck Prosciutto

Our charcuterie shelf is small on purpose. We carry four cured meats that each do a different job on a board, so you can buy charcuterie online without guessing what goes with what. Prices start from $29.99.

• Fermín 100% Ibérico acorn-fed ham (jamón de bellota), 2 oz, product of Spain. Hand-carved style slices with sweet, nutty fat.
• Angel's black truffle salami. 100% Berkshire pork, humanely raised, with a pronounced black truffle flavor.
• Angel's white truffle salami, 6.5 oz. The same Berkshire pork base with a gentler, earthy white truffle aroma.
• Angel's dry-cured duck breast (duck prosciutto), 2 oz, cage free. Thin slices, ready to serve straight from the pack.

Both salamis are made with no nitrates or nitrites added except those naturally occurring in sea salt, as stated on the label. The duck breast lists sodium nitrite for color in its ingredients. Angel's Salumi & Truffles is an artisanal producer making cured meats in the USA since 2010.

Every product on this page is shipped cold. If you are planning a board for a party, you can pick each piece here, then add cheese and crisps from the same order.

Jamón ibérico de bellota is the top tier of Spanish cured ham. Each word in the name tells you something about it.

• Ibérico means the ham comes from the Ibérico breed, the black-hoofed pig known in Spain as "pata negra". Fermín's ham is from 100% Ibérico pigs.
• De bellota means "of the acorn". The pigs roam free and fatten on acorns during the Montanera season, from October through February.
• Jamón is simply the cured hind leg.

The acorn diet is what makes bellota ham different from ordinary cured ham. The fat turns soft and sweet, with a nutty flavor, and it starts to melt at room temperature. That is why good jamón is served in very thin slices and never straight from the fridge.

Fermín's slices are cut in a hand-carved style (corte tipo cuchillo), and the ham is minimally processed with no artificial ingredients. A 2 oz pack is enough for a tapas plate for two to four people, or a generous accent on a larger board.

The classic way to eat it is the simplest: on a plate, at room temperature, with a glass of fino sherry or Rioja. For a full Spanish plate, add young Manchego and thin crisps, or rub toasted bread with tomato and lay a slice on top.

Jamón brings the sweetness. The rest of the board needs something savory and something unexpected. That is where truffle salami and duck prosciutto come in.

Black vs white truffle salami

Both are made from 100% Berkshire pork, a heritage breed known for rich, marbled meat. The black truffle salami is deep and savory, with a truffle note that lingers. It fits an Italian aperitivo with olives, pecorino and prosecco. The white truffle salami is milder and earthier, so the pork stays in front. Put both on one board and you have an easy truffle salami tasting. Peel the casing, slice thin and let the slices sit for a few minutes before serving.

What is duck prosciutto?

Duck prosciutto is duck breast that is salted and dry-cured, then sliced thin, like prosciutto. Angel's cures cage-free duck breast with black truffle in the recipe. The meat is deep red and tender, with a soft ribbon of duck fat. It is ready to eat. Lay it next to Manchego and cherries, wrap it around melon, or add it to a salad with orange and arugula. Pinot Noir or a glass of port works well alongside.

A good board is about contrast: sweet and salty, soft and crisp, rich and fresh. Keep it simple and it will look generous.

• Meats: pick two or three. For example, jamón for sweetness, a truffle salami for a savory bite, and duck prosciutto as the surprise.
• Cheese: one or two from our cheese collection. Young Manchego with jamón is the classic Spanish pairing. Aged Moliterno stands up to duck breast.
• Something crisp: thin crisps or mini toasts from our accompaniments.
• Fruit and sweet: figs, grapes, pears, cherries, fig jam or honey.
• Salt and crunch: almonds, walnuts, olives, cornichons.

How much charcuterie per person?

A common rule of thumb is about 2 oz of cured meat per person when the board is an appetizer before dinner, and 3 to 4 oz per person when the board is the meal. Thinly sliced meats like jamón and duck prosciutto go further than they look, because guests take one or two slices at a time. For six people as an appetizer, two 2 oz packs plus a salami is usually plenty.

Short on time? Our gift sets bundle three matching products at 15% off, such as the Spanish Tapas Plate, the Truffle Salami Board and the Duck & Manchego Plate.

Cured meats taste best when the fat is soft. Cold fat tastes of very little.

• Temper: open the pack and let the slices rest at room temperature for about 10 minutes before serving. For jamón, the fat should look glossy and start to melt.
• Slice thin: salami should be cut as thin as you can manage, after peeling the casing. Pre-sliced jamón and duck breast are ready as they are.
• Lay, don't stack: spread the slices in a single layer or loose folds so they do not stick together.
• Arrange last: put the meat on the board just before guests arrive, not hours ahead.

Storage

Keep all of our charcuterie refrigerated (the duck breast label specifies 32–40°F) until you are ready to serve. Once a pack of sliced meat is opened, wrap it tightly and finish it within a few days, as the thin slices dry out quickly. An opened salami keeps better: wrap the cut end in paper or plastic wrap and store it in the fridge. Always check the date and storage guidance on each package.

Cured meats are perishable, so we treat them like caviar. Every order is packed cold and shipped Express, arriving in 1–2 business days within the contiguous U.S. Alaska, Hawaii and Puerto Rico ship at extra rates.

• Free shipping on orders of $300 and over.
• Same-day local delivery from Coral Gables to Palm Beach, Monday–Saturday, for $50, free on orders of $300 and over.
• Holidays: we do not deliver on major holidays (New Year's Day, Memorial Day, Independence Day, Labor Day, Thanksgiving, Christmas) or the day after. Plan party orders around those dates.

Please inspect your order when it arrives. If there is a quality issue, report it within 24 hours for an exchange or refund. Full details are in our shipping policy.

Prefer to see it first? Visit the Empero Caviar boutique at 613 W Hallandale Beach Blvd, Unit 5, Hallandale Beach, FL 33009, or call +1 (954) 251-2817 for help putting a board together.