Venison Gusto, supplier of luxury charcuterie, has been busy with a number of educational tastings for superyacht chefs and crew along the French and Italian Rivieras. At these events, Gabor Ivanacz explained how to cut and prepare these fine meats and how to match charcuterie with fine wines and cheese.
The folk who attended these events also learned the difference between the various charcuterie products that Venison Gusto has to offer.
The tastings took place in Porto Antico, Genova; Yacht Style Lounge, Imperia; the Scirocco Bar in Porto Sole, San Remo; Miramar Hotel, Monaco; Le Marlin Restaurant, Nice; L’Enoteca Wine Bar and Restaurant, Antibes; the 1862 Wine Store and Boucherie Fabre in Cannes and Le Cabane Café, St. Tropez.
In Monaco the tasting event was held at the Miramar Hotel during the F1 Grand Prix. But the tastings were not limited to shore based venues and were also held in Genova on board the 60m sailing yacht Signora Del Vento, built in 1962.
Taste the Difference
Unlike many other brands, the venison used in this charcuterie is extremely lean, tastes fantastic and is totally free of chemicals.
It takes time to produce and only limited quantities of these artisan products are hand made by the head salami master, now in the 3rd generation. The art has been handed down from father to son from as far back as the 1800’s.
These all natural products are free of antibiotics, hormones, lactose and gluten and are a perfect product to meet the high expectations of owners and charter guests.
If you would like to try Venison Gusto's range of charcuterie please visit our webshop here.
All products are dispatched to order Monday through Wednesday and our logistical team is on hand to deliver anywhere in Europe within 24-48 hours.