Charcuterie and Cheese Tasting for Two or Four at Savenor's Butcher and Market (Up to 52% Off)

Mid-Cambridge

Value Discount You Save
$40 52% $21
Give as a Gift
Limited quantity available
Over 170 bought

In a Nutshell

Visitors sample house-made sausages, paté, cured meat, and cheese as chefs share tips for properly pairing meat and cheese

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Valid only for option purchased. Appointment required. Subject to availability. Most tastings occur Wednesdays at 6pm; subject to change. Valid for Savenor's Cambridge location. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose Between Two Options

At tastings held every Wednesday at 6 p.m., the group gathers around a butcher block to sample house-made patés, sausages, cured meats, and cheeses. As they nibble, guests mingle with the house chefs and cheesemongers, and learn about the art of charcuterie-cheese pairing. 

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

Prosciutto, a raw delicacy that has been served in Italy for centuries, is just one of the cured meats at Savenor’s. Sink your teeth into Groupon’s guide to the delicacy.

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.

Merchant Location Map
  1. 1

    Mid-Cambridge

    92 Kirkland Street

    Cambridge, MA 02138

    +16175766328

    Get Directions

By purchasing this deal you'll unlock points which can be spent on discounts and rewards. Every 5,000 points can be redeemed for $5 Off your next purchase.
{}