Gilli Rozynek's charcuterie arrangement

Photo:ÌýAdam DeTour

Gilli Rozynek Is Bringing a Taste of Spain Stateside

With her new business, Rozynek ™20 is bringing charcuterie to the masses.

Four years ago, Gilli Rozynek ™20 was studying abroad in Spain when she fell in love with charcuterie. œMore than the product itself, I noticed a cultural element to it,� she said. œIt would bring people together. They™d be sitting on the sidewalk having a glass of wine or beer, and a plate of ham.� It was a departure from the American tendency to rush around constantly, she said, and a custom she knew she wanted to carry home with her.

Photo of Gilli

Ìý Photo: Adam DeTour

During her senior year, Rozynek came up with an idea: a shop called Kured where patrons could choose from a variety of ingredients, and staff members would build them charcuterie boxes to take out and enjoy.

That summer, she was accepted into SSC Venture Partners, a program created by 51¶¯Âþ alumni to help 51¶¯Âþ entrepreneurs grow their businesses. Rozynek learned about starting and running a company, and raised enough venture capital funding to open a store in Boston in 2021. Its success led to a second location in New York City eighteen months later. Rozynek hopes to eventually open stores nationwide and become what she called œthe Chipotle of charcuterie.� We asked her to create the perfect Kured charcuterie arrangement for us.Ìý


Duck Prosciutto

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Duck Prosciutto

œA bit of variety for the non-pork eaters.�

Brie

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Brie

œPale and buttery with an earthy aroma.�

Truffle Salami

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Truffle Salami

œTruffled anything people are excited about.�

Triple Play Parmesan

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Triple Play Parmesan

œCreamier than a traditional Parmesan.�

Genoa Salami

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Genoa Salami

œThe rose format makes a beautiful presentation.�

Cornichons

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Cornichons

œPeople order these as ˜the little tiny pickles.™�

Drunken Sheep Cheese

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Drunken Sheep Cheese

œAnything soaked in Merlot is good.�

Castelvetrano Olives

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Castelvetrano Olives

œVery buttery compared to a Mediterranean or a kalamata olive.�

Iberico Chorizo

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Iberico Chorizo

œPairs with 9 p.m. dinners and reminds me of my time in Spain.�

Aged Manchego

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Aged Manchego

œPairs great with Cava and street art.�

Fennel Salami

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Fennel Salami

œGenoa salami fun cousin.�

Blue-Crusted Goat Cheese

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Blue-Crusted Goat Cheese

œThe blue crust is cool because it only on the exterior”the inside is pure white.�

Dried Apricots

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Dried Apricots

œAdd a great pop of color to any board.�


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