Charc Week - Denver Cocktail Party

Charc Week - Denver Cocktail Party

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Customer Reviews

8 Ratings

100% Verified Reviews
All reviews are from people who have redeemed deals with this merchant.


Elizabeth F. ·
Reviewed June 8, 2015
So yummy and fun!!!


Reviewed June 5, 2015
The charcuterie was great: a nice mix of salamis, sausages, pates, etc. but, if you go next year, get there early (as we did). At the start, the selection was great but, after about an hour or so, it was somewhat limited. Some of the food providers seemed not to have anticipated the size of the crowd. My friend and I love charcuterie; that's why we came! But, perhaps next year, there could be some cheese and a few veggies or, perhaps, a certificate for a complimentary angioplasty. :-)


Joseph A. · 5 reviews TOP REVIEWER
Reviewed June 5, 2015
Fun party, good food and beers.

What You'll Get

Choose from Five Options

  • $26 for general admission for one ($48.47 value)
  • $51 for general admission for two ($96.94 value)
  • $101 for general admission for four ($193.88 value)
  • $73 for VIP ticket for two ($139.14 value)
  • $146 for VIP ticket for four ($278.28 value)

Charc Week will be held June 1–6 with the cocktail party on June 4.

Prosciutto: A Raw Delicacy, Aged for Years and Eaten for Centuries

Prosciutto is a raw delicacy that has been served in Italy for centuries. Sink your teeth into Groupon’s guide to the salt-cured meat.

At first glance, prosciutto seems like a cross between raw bacon and smoked ham, but it’s actually quite different from both. The Italian delicacy is still meat from a pig—the haunch, specifically—but unlike other cured meats, it doesn’t contain nitrates or even need to be cooked. Rather, prosciutto is slowly matured with little more than salt, air, and plenty of patience. The end result is a silky, sweet-tasting ham served thinly sliced and at room temperature, often as the centerpiece of an antipasto or charcuterie plate.

While individual methods vary among producers, prosciutto is created following simple, ancient practices. First, a pig or boar leg arrives fresh from the butcher; different makers may prefer different breeds, ages, and weights. Next, a curer coats the leg with sea salt to draw out moisture, then leaves it to dry in a special curing room. They may also coat the exterior—also referred to as the rind—with lard and grease to prevent the meat from becoming dehydrated. How long the haunches need to be cured depends on the desired taste, but most mature anywhere from one to three years.

The exact origins of prosciutto are unknown, but it’s likely been an edible favorite for millennia—the Roman statesman Cato mentioned a similar delicacy in his writings, and the ancient Celts are believed to have consumed salt-cured pork. Even the name hints at ancient roots: “prosciutto” comes from the Latin word perexsuctus, meaning “dried” or “deprived of all liquid,” as when Caesar shouted it from the theater steps when Brutus drank the last of his soda.

The Fine Print

Promotional value expires Jun 5, 2015. Amount paid never expires. Must be 21 or older. Limit 1 per person. Valid only for option purchased. Be ready to provide valid ID of age 21+ upon arrival. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About Charc Week - Denver Cocktail Party

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