Granada Bistro Charcuterie Specials

This Week’s Charcuterie Spread at the Granada Bistro

When you dine with us at The Bistro in downtown San Luis Obispo, ask your server for 'The Granada' treatment. It's our signature charcuterie platter featuring a rotating selection of fine cheeses, cured meats, accouterments, and housemade pickles & preserves.

Each week, Chef Jeremy Limpangug curates a unique spread - so here’s what’s on board starting Friday, February 23rd:

Deer Creek Blue Jay Quintuple Creme

This Juniper berry-infused quintuple crème blue cheese is made using a recipe in which five ten-gallon cans of cream are added to each vat, creating a rich, buttery, and utterly creamy texture. The juniper berry infusion complements the Blue strain’s unique botanical essence, resulting in a bold, delicately piney bouquet.

Point Reyes TomaTruffle

Point Reyes’ classic Toma is a versatile semi-hard cheese with a creamy texture and buttery richness. Using Italian Black Truffles, the TomaTruffle variation brings aromatic flavors of undergrowth, fresh strawberries, dried fruit, and a hint of cocoa to traditional Toma’s earthy decadence.

Angel’s Wild Boar Salami

Angel’s Wild Boar Salami is 100% Texas Wild Boar - which boasts a darker, richer color than domestic pork, without the typical gamey taste. The salami is prepared with herbs and wine, fermented, and then aged for two months in a dry room. The result: a salami with exceptional complexity and authentic flavor of the Mediterranean.