Signed by Chef Katie Button! Chef Katie Button's first cookbook serves as a peek inside the kitchen of her award-winning restaurant, Cúrate. This cookbook features 125 recipes celebrating the vibrant flavors and broad appeal of Spanish food tailored for the home cook.

You’re invited to a Cúrate Charcuterie Tasting Experience - basically, a “pica-pica” (snack time) moment in a box, with our charcuterie as the star! Our trio of craft Cúrate Charcuterie is the basis for this package, which begs to be enjoyed in a social setting. Take a bite of each tasty morsel, surrounded by friends and family, sipping along to great conversation and laughs. This tasting experience is the start to an evening with a convivial atmosphere that is easy on the host - no cooking required! The Cúrate Charcuterie Tasting Experience includes, Cúrate Sobrasada (spreadable chorizo), Cúrate Salchichón, and pimenton-forward Cúrate Chorizo, alongside a Spanish olive blend with garlic and herbs, fried and salted skin-on Marcona almonds, flatbread crackers and one of our signature 3-legged pig Cúrate toothpick holders made by Crazy Green Studios in Asheville’s River Arts District. Just like in Spain, toothpicks are the only utensil you’ll need to create a stellar “pica-pica” at home!

If you're hoping to recreate the Cúrate Bar de Tapas experience at home, this is the place to start! All courtesy of Chef Katie Button.

The best place to begin is with Cúrate: Authentic Spanish Food from an American Kitchen. This book includes the most-loved dishes straight from the restaurant, recreated for home. Plus, Chef Katie Button selected a group of artisanal products and extra tips that are sure to set the home cook up for success. 

Through Cúrate Bar de Tapas, La Bodega, Cúrate Trips, and our Wine Club, we're creating a portal to Spain that's accessible from anywhere - even your own table. 

This kit includes: 

• Cúrate: Authentic Spanish Food from an American Kitchen
• OMed Arbequina Extra Virgin Olive Oil
• OMed Picual Extra Virgin Olive Oil
• Sal de Añana Sea Salt Flakes
• A curated trio of spices from Spicewalla, including Pimentón, Cúrate Pincho Moruno Rub and Nora Chilli Flakes

Cúrate began producing charcuterie in 2019 with in-depth research and develop of dry cured Spanish-style sausages in the restaurants. Over time, we dialed in recipes and found an incredible, regional source for our pork. Now, we produce small batches of Cúrate Chorizo, Salchichón and Sobrasada with a focus on quality and tradition. We begin with whole hogs, and butcher with the utmost care, separating types of fat and meat to create the perfect texture, using every part of the animal, then aging it to develop intense and complex flavor. 

Local's Note: These products are available for purchase in Asheville at La Bodega by Cúrate!

• Cúrate Salchichón | Subtle and mild, this staple of Catalonian cuisine is the sophisticate of the trio, with simple hints of black pepper and nutmeg. Here, you can taste the incredible quality, love and care that goes into Cúrate Charcutería. Best with: classic potato chips, olives, a movie.
• Cúrate Chorizo | Along with jamon, Chorizo is one of the most iconic cured meats in Spain. Pimentón and garlic marry with white wine for a spark of acidity. Intense complexity develops as we age this product with great patience. Best with: pan con tomate and a soft boiled egg, breakfast of our dreams.
• Cúrate Sobrasada | A 2023 Good Food Award Winner - Lovingly described as chorizo butter, our favorite part of this spreadable, melty Mallorcan delicacy is the tangy acidity that comes from the fermentation. Best with: a smear of goat cheese and drizzle of honey on a warm baguette.

If you’ve dined with us before, you may have noticed the small, ceramic pig toothpick holders on every table! A staple of tapas bars around the world, diners use the toothpicks to spear a piece of food from a shared plate. In Asheville, we couldn’t pass up the chance to engage one of our local potters to craft custom pig-shaped toothpick holders for Cúrate. Lori Theriault of Crazy Green Studios in the River Arts District makes every pig by hand. These pigs only have three legs - the fourth is the jamon! We are so happy guests are able to support our local art community while taking home this one-of-a-kind memento of their Cúrate experience.

Our housemade vinegar-based condiment with Spanish paprika, garlic and black pepper. Best with tinned seafood, potato chips, or even avocado toast. Serve during la hora del vermut at home!

A Spanish-themed collection of fresh and fragrant spices from Asheville spice company, Spicewalla. This collection includes Cúrate Pincho Moruno rub, Spanish Paprika and Nora Chilli Flake.

The porrón is the classic communal way of drinking originating in Spain. This 1/2 L beautiful glass vessel turns sipping wine, beer or cider into a playful and shared experience. Imagine a group of friends gathered around, each holding a porrón. With a tilt and a steady hand, you pour wine directly into your mouth from a distance, it sparks laughter and friendly competition and transforms regular get-togethers into memorable and exciting moments, fostering a sense of togetherness and adventure. Beyond being a drinking vessel, the porron symbolizes the joy of shared experiences and adds a touch of novelty to any gathering. As they saying goes, when in Spain...

These exquisite, flavorful anchovies are hand-packed in Spanish olive oil according to traditional methods. They use carefully selected fresh fish harvested off the Cantabrian Coast in the north of Spain. Cantabrian anchovies are highly prized and renowned worldwide for their meatiness, smooth texture and intense taste. Arroyabe has been in the fish trade since 1898 when Rufino Arroyabe first began selling fresh fish.

In the Basque Country in late summer, the streets are adorned with drying espelette peppers. The Basque country spans the border between Northern Spain and France, touching the Pyrenees mountains. The bright and unmistakable red hue is a decoration for the region and its food. Spicewalla's flaked espelette pepper lends a smoky and sweet flavor and notes a mild hint of heat.

Using espelette pepper in cooking is fun and easy. Chef Katie Button loves to sprinkle it over grilled or roasted vegetables - like okra! Add it to sausages, in a rub for grilled meats, over eggs, in sauce or wherever a lightly smoky kick would flourish.

Along with jamon, Chorizo is one of the most iconic cured meats in Spain. Pimentón and garlic marry with white wine for a spark of acidity. Intense complexity develops as we age this product with great patience. Best with: pan con tomate and a soft boiled egg, breakfast of our dreams.

2023 Good Food Award Winner for the Charcuterie Category, Cúrate Sobrasada stood out amongst fierce competition for its flavor in a blind tasting, and the Cúrate commitment to quality, care and sustainable and equitable business practices. Lovingly described as chorizo butter, our favorite part of this spreadable, melty Mallorcan delicacy is the tangy acidity that comes from the fermentation. Best with: a smear of goat cheese and drizzle of honey on a warm baguette.