Indy's Top Charcuterie Selections
Tulip Tree Creamery’s brine-preserved cow’s-milk mozzarella brings a fresh flavor and delicate, semisoft texture to the cheese board. Goose the Market, 2503 N. Delaware St., 317-924-4944, goosethemarket.com. Visit tuliptreecreamery.com for other locations.
Goose the Market takes advantage of the natural oils in salmon for this luscious alternative to cured beef. A rub of coriander, fennel seeds, and peppercorns plays up the fish’s sea-tinged flavor. Goose the Market
Pat’s Gnaw Bone Sorghum Mill, an authentic Brown County hillbilly emporium, sells a surprisingly complex compote of figs, raspberries, oranges, and ginger that provides an essential bittersweet foil for salty meats and tart cheeses. Pogue’s Run Grocer, 2828 E. 10th St., 317-426-4963, poguesrungrocer.org
Caprini Creamery’s tangy, spreadable fresh goat cheese comes in a variety of flavors. Good Earth Natural Foods, 6350 Guilford Ave., 317-253-3709, good-earth.com. Visit caprinicreamery.com for other locations.
These snappy lunchbox salamis from Dewig Meats in Haubstadt, Indiana, are packed with salty, garlicky heat. L.E. Kincaid & Sons Meat Market, 5605 N. Illinois St., 317-255-5497, lekincaidmeats.com. Visit dewigmeats.com for other locations.
Roughly the size of a flattened baseball, this incendiary bundle of coarsely ground pork and crushed chiles slices off in stiff bites softened with pockets of tender fattiness. Its peppery flavor hints at hickory. Goose the Market
This Tulip Tree Creamery soft-rind cheese takes its flavor cues from the creamy French cow’s-milk standards—with a mellow sourness that falls somewhere between Camembert and Brie. Cork + Cracker, 2126 E. Broad Ripple Ave., 317-722-9463, corkandcracker.com. Visit tuliptreecreamery.com for other locations.
Cider vinegar and lemon juice sharpen the flavor of Best Boy’s mustard seed–studded condiment, made in Roanoke, Indiana. There is also honey and a trace of bourbon. Homespun, 869 Massachusetts Ave., 317-351-0280, homespunindy.com. Visit bestboyandco.com for other locations.
A rustic crunch gives way to a chewy center shot through with air pockets in Amelia’s Bread’s interpretation of the classic French baguette. Tear it off in chunks or slice and toast it for bruschetta layering on your charcuterie board. Bluebeard, 653 Virginia Ave., 317-686-1580, bluebeardindy.com. Visit ameliasbread.com for other locations.