Great for everything from antipasto platters to appetizers and picnic eats, this culinary collection brings together Europe's finest charcuterie and cheese offerings along with a classic Italian panforte to complement them. Each meat is prepared according to centuries-old traditions from sustainably-raised, nitrate-free pork. The cheeses include Swiss favorite Diablo and a classic, soft Italian cheese. Enjoy them with a fresh loaf of bread, artisanal crackers and a crisp glass of wine or pint of beer.

Prosciutto Crudo Italiano "Addobbo": One of the most flavorful, lean and healthy of Italian salume (air-cured meats, aged up to 2 years to develop its full character, then thinly sliced for appealing presentation. It's called crudo (meaning "raw" in Italian) because, like most cured ham, it is meant to be served without cooking. (3 oz.)

Black Forest Schinken: Produced in the picturesque Black Forest region of Germany, this cured ham is seasoned with garlic, coriander, pepper, juniper berries and other spiced, then cured for four weeks. Cold smoking with pine needles, fir or juniper brush further develops its prized flavor and enticing aroma. (3 oz.)

Salame Rustico: Regarded as "the real masterpiece if Italian charcuterie," this popular cured delicacy from Parma is crafted from coarsely ground pork to showcase its naturally sweet, savory flavor. (3 oz.)

Diablo: Honey-sweet, creamy and soft, this Swiss cheese is a devilish temptation. Handcrafted in the hilly, wild countryside of Canton St. Gallen, Switzerland from farm-fresh raw milk, the cheese has a delicate texture with notes of pimiento and apricot. (8 oz.)

Caprino Piemontese: This approachable cheese is creamy and silky with slight herbal notes. Crafted of pasteurized goat and cow's milk with a delicate, earthy flavor and texture that melts in your mouth. (11 oz.)

Panpetato: This sweet, round cake is a type of panforte that is typical in certain regions of Italy. Dried fruits and nuts are combined with flour, honey, sugar and a touch of pepper for spicy contrast, then the cake is baked into a firm, dense treat. The handmade cake is usually eaten during the holidays. (8 oz.)