Williams Sonoma Deluxe Cheese & Charcuterie Gift Hamper

Filled with specialty food from Europe's finest purveyors, this collection ensures a lavish antipasti spread and makes an unforgettable gift for your favorite foodie. The hand-selected delicacies range from Spanish ham and Italian salami to premium cheese from France, Switzerland and Italy – all packed in our signature crate.

• 3 lb. 9.6 oz. total.
• Cured meat and cheese are shipped chilled.
• All products except Jamón Serrano, Cremeux des Citeaux and Diablo are made in Italy.
• Jamón Serrano is made in Spain.
• Cremeux des Citeaux is made in France.
• Diablo is made in Switzerland.

Antipasto Hamper includes (see More Info tab for item details):

• Prosciutto Crudo Italiano "Addobbo"
• Salame Rustico
• Jamón Serrano
• Il Canet
• Cravet
• Cremeux des Citeaux
• Diablo
• Tuna-Stuffed Red Chili Peppers
• Marinated Artichokes in Oil
• Pitted Taggiasca Olives in Extra-Virgin Olive Oil
• Pane Carasatu

• Prosciutto Crudo Italiano "Addobbo": One of the most flavorful, lean and healthy of Italian salumi, this air-cured meat is aged up to 2 years to develop its full character then sliced thinly. (3 oz.)
• Salame Rustico: Regarded as the "real masterpiece of Italian charcuterie," this popular cured delicacy from Parma is crafted from coarsely ground pork to showcase its naturally sweet and savory flavor. (3 oz.)
• Jamón Serrano: A delicacy since the Roman Empire,this Spanish "mountain ham" is made from a breed of white pigs anddry cured for at least one year, then sliced paper-thin to showcase its subtly sweet, nutty flavor. (3 oz.)
• Il Canet: Blended from cow's milk and goat's milk, then covered in a tangerine-hued washed rind, this sweet, tangy, melt-in-your-mouth Piemontese cheese is reminiscent of salted cream and Meyer lemon. (6 oz.)
• Cravet: The grassy hills of Piedmont give this bloomy-rind goat cheese its delicate, slightly tart flavor. (80g / 2.82 oz.)
• Cremeux des Citeaux: A rich and buttery triple cream from France's Burgundy region, this luscious cow's milk cheese is finished with a pillowy white rind. (8 oz.)
• Diablo: Made in mountainous St. Gallen, Switzerland, from raw cow's milk, this aromatic, creamy and full-flavored cheese is aged for 5 months in a secret-recipe brine, then wrapped in a hard black shell. (8 oz.)
• Tuna-Stuffed Red Chili Peppers: Prepared according to Piemontese tradition, zesty red chili peppers are stuffed with a flavorful blend of tuna, anchovies, capers and parsley, then drenched in extra-virgin olive oil. (6.35 oz.)
• Marinated Artichokes in Oil: Select fresh artichoke hearts are marinated in premium extra-virgin olive oil until they're exceptionally tender. (6.35 oz.)
• Pitted Taggiasca Olives in Extra-Virgin Olive Oil: Grown in the Liguria region of Italy, these petite pitted olives are infused with aromatic herbs for mild flavor and a firm bite. (6.52 oz.)
• Pane Carasatu: Traditional Sardinian flatbread is rolled thin and baked twice to achieve its signature crunch. (3.55 oz.)

Receiving Instructions

• Refrigerate meat and cheese upon receipt. It is best stored in a vegetable bin or container away from the refrigerator fan. We recommend leaving it in the packaging as it comes to room temperature, to prevent oxidation, which may affect the flavor.
• Store unopened chili peppers, artichokes and olives at room temperature. Once opened, store in refrigerator.
• Store flatbread at room temperature.

Serving Instructions

• Cut and set out only as much meat and cheese as you plan to serve, returning the rest to the refrigerator.
• To experience the full flavor of the cheese, serve at room temperature. For optimal flavor and texture, remove cheese from refrigerator approx. 1 hour prior to serving.
• Serve meat at room temperature or slightly chilled for best flavor.

• Prosciutto Crudo: Pork meat, salt.
• Salame Rustico: Pork, sea salt, dextrose, sodium ascorbate, sodium nitrate, potassium nitrate, lactic acid starter culture, garlic powder, spices.
• Jamón Serrano: Pork ham, sea salt.
• Il Canet: Pasteurized cow's milk, pasteurized goat's milk, pasteurized cream, salt, rennet, cultures, annatto.
• Cravet: Pasteurized goat's milk, salt, rennet, cultures.
• Cremeux Des Citeaux: Pasteurized cow's milk, cream, salt, rennet, starter ferments.
• Diablo: Raw cow's milk, salt, bacterial cultures, rennet.
• Tuna-Stuffed Red Chili Peppers: Italian chili peppers, extra-virgin olive oil, tuna, anchovies, capers, parsley, wine vinegar, salt.
• Marinated Artichokes: Artichokes, olive oil, wine vinegar, salt, citric acid, ascorbic acid.
• Pitted Taggiasca Olives in Extra-Virgin Olive Oil: Pitted pickled Taggiasca olives, extra-virgin olive oil, salt, thyme, laurel, rosemary.
• Pane Carasatu: Flour and bran of durum wheat, water, sea salt, natural yeast.