Gaze at the grazing options available for your big or small event. Additional selections and seasonal offerings may be available upon request.
Traditional Meats
1. Prosciutto
- Type: Dry-cured Italian ham
- Texture: Silky, thinly sliced, melt-in-your-mouth
- Flavor: Delicate, salty, slightly sweet
- Pair with: Mozzarella, melon, figs, crusty bread
2. Genoa Salami
- Type: Italian-style cured pork sausage
- Texture: Firm, with visible fat marbling
- Flavor: Savory, garlicky, sometimes with a hint of wine
- Pair with: Aged cheddar, olives, grainy mustard
3. Soppressata
- Type: Coarsely ground Italian dry salami
- Texture: Chewy, rustic cut
- Flavor: Bold, peppery, sometimes spicy
- Pair with: Fontina, roasted peppers, crusty crackers
4. Capicola (Coppa)
- Type: Dry-cured pork shoulder
- Texture: Tender with a marbled fat cap
- Flavor: Spiced and savory with paprika or red pepper
- Pair with: Provolone, marinated artichokes, ciabatta
5. Bresaola
- Type: Air-dried, salted beef (from Italy)
- Texture: Lean and tender
- Flavor: Mild, beefy, slightly tangy
- Pair with: Parmesan, arugula, lemon drizzle
6. Mortadella
- Type: Italian cooked pork sausage (like fancy bologna)
- Texture: Smooth, with bits of fat and sometimes pistachios
- Flavor: Mild, nutty, subtly spiced
- Pair with: Brie, pickled onions, mustard
7. Speck
- Type: Smoked, cured ham from Northern Italy
- Texture: Slightly firmer than prosciutto
- Flavor: Smoky, salty, and aromatic
- Pair with: Gruyère, dried apricots, rye crackers
Traditional Cheeses
1. Brie
- Type: Soft-ripened cow’s milk cheese (France)
- Texture: Creamy interior, edible white rind
- Flavor: Buttery, mild, earthy
- Pair with: Prosciutto, honey, grapes
2. Camembert
- Type: Soft-ripened cow’s milk cheese (France)
- Texture: Soft, oozy center
- Flavor: Rich, mushroomy, slightly tangy
- Pair with: Baguette, walnuts, cured meats
3. Manchego
- Type: Firm sheep’s milk cheese (Spain)
- Texture: Dense and buttery
- Flavor: Nutty, slightly sweet and grassy
- Pair with: Chorizo, quince paste, almonds
4. Aged Cheddar
- Type: Firm cow’s milk cheese (England or U.S.)
- Texture: Crumbly, sharp
- Flavor: Tangy, rich, umami
- Pair with: Salami, apple slices, chutney
5. Gruyère
- Type: Swiss cow’s milk cheese
- Texture: Dense and smooth
- Flavor: Nutty, salty, complex
- Pair with: Speck, pickles, mustard
6. Parmigiano-Reggiano
- Type: Hard cow’s milk cheese (Italy)
- Texture: Crumbly, crystalline
- Flavor: Salty, nutty, deeply savory
- Pair with: Bresaola, balsamic glaze, olives
7. Gorgonzola (or Blue Cheese)
- Type: Blue-veined cow’s milk cheese
- Texture: Creamy to crumbly depending on age
- Flavor: Pungent, tangy, sharp
- Pair with: Honey, pears, spicy meats
8. Goat Cheese (Chèvre)
- Type: Soft fresh goat’s milk cheese
- Texture: Creamy, spreadable
- Flavor: Tart, earthy, bright
- Pair with: Cranberries, almonds, crackers
Bayou Graze Co. 