Premium Cheese & Charcuterie Gifts

The top shelf: whole bresaola, dry-cured lonzino, hand-tied summer sausage and smoked kielbasa from salumists and smokehouses that do it the slow way.

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Premium cheese and charcuterie gifts, from cured salami and whole cuts to sampler sets, in stock and ready to ship. This collection features the higher-end charcuterie and cheese-board items on Madeline's for a gift that builds a real spread. Every item shown is available now and priced for gifting, and most pair naturally with cheese, crackers, and preserves.

How to choose

  • Start with a sampler. A sliced or salami sampler is the easiest gift for someone new to charcuterie, with a range of cured meats to taste.
  • Go whole for an enthusiast. Whole cuts like capocollo, bresaola, and lonza reward someone who likes to slice and build their own board.
  • Pair with cheese. Cured meats are a board centerpiece; add an artisan cheese and crackers for a complete cheese and charcuterie gift.
  • Check perishability. Cured charcuterie travels well, but plan the delivery date so the recipient can refrigerate fresh items on arrival.

Frequently asked questions

What is a good cheese and charcuterie gift? A cured-meat sampler is a reliable premium gift, since it offers several salamis to taste and pairs easily with cheese. For an enthusiast, a whole cut like capocollo or bresaola lets them slice a fresh board at home.

What is a good gift for a charcuterie lover? Choose a sampler set for variety, or a single high-end whole cut for someone who already builds boards. Both pair with cheese, crackers, and preserves for a full spread.

Does charcuterie ship nationwide? Yes. Cured meats ship across the country. Plan the delivery date so the recipient is home to receive and refrigerate the gift.

Featured picks

  • Taste of Vermont Salumi (Vermont Salumi), best for a premium charcuterie gift set
  • Salami Sampler (Vermont Salumi), best for tasting a range of cured meats
  • Sliced Sampler (Vermont Salumi), best for a ready-to-serve board
  • Bresaola whole (Vermont Salumi), best for an enthusiast who slices their own
  • Capocollo whole (Vermont Salumi), best for a classic Italian cured cut

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