"Charcuterie" is a big fancy French word. What does it mean? Handcrafted cured meats that will make you sing with joy.
BB Bacon
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All of our bacon is slow smoked over hickory. Cured using simple, classic ingredients – kosher salt, sugar and a pinch of curing salt. Then depending on the flavour, we use brown sugar, maple syrup, black peppercorns, herbs (you know the real thing! ) to season each belly.
Duck Confit
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Fresh moulard duck legs, lightly salt cured and then super slow cooked under duck fat till meltingly tender and extremely delicous.
Pancetta
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Italian-style cured pork belly, unsmoked and seasoned with red wine, garlic, chili flake, cloves and pepper. Great for starting soups or sauces or sliced and fried for breakfast
Pate Maison
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A rustic pork pate of pork meat and liver, seasoned in a classic french country style with white pepper, clove, and nutmeg. Great on crackers or in a sandwich.
Pork Belly Confit
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Luscious lumps of heritage Pork Belly quick cured and slow cooked in lard and glazed. Ready to sear or fry!
Pork Mousse Terrine
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Super-rich and smooth terrine of pork liver, subtly spiced and studded with porcini mushrooms.
Proscuitto
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The king of Italian cured meats, made from the sculpted hind leg of a pig, delicately salted and aged till silky smooth. Sweet and salty, prosciutto is good wrapped around melon, asparagus, with eggs, or all by itself. A customer favorite.
Salame - Milano
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A tart, mild, peppery flavoured salami from Creminelli. Those that enjoy Genoa salami would find this a tasty substitute.
Salame - Nostrano
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Medium diameter house salame from Fra'Mani. Salt and pepper, lower acid than Toscano. Great for antipasti.
Salame - Sopprassata
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Another favorite from Fra' Mani, this salame has a great clove and mace tone to it.
Salame - Toscano
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The most popular of Fra'Mani's salame. Nice and peppery, but not hot, wonderfull acidity, nice moist texture. A classic salame, almost too good to put in a sandwich.
Serrano
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Spanish cured ham. In contrast to Prosciutto, Serrano is cured with salt and sugar and aged up to twice as long. Dense, dark and chewy with occasional musty, meaty flavors.
Speck
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Like prosciutto, but smoked.
Tasso
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A cajun-style cured ham. Salt cured, then rubbed with spicy cajun seasonings and hot-smoked over hickory. Awesome in gumbo and jambalaya, or slice for sandwiches.
We also carry the following, but it is not currently in stock. If you see something here that you would like soon, call us at 422-8519 and let us know -- we'll do our best to provide it for you shortly!
Guanciale
Cured hog jowls, coated in black pepper. Sweet, porky, salty and peppery, like a piggy gummi bear. Use like pancetta to start soups and sauces.
Jambon Blanc
The most subtle of cooked hams, this French-style boneless leg of pork is brined and wrapped in cheesecloth and poached. Try a slice on a baguette with butter or slice thicker and serve warm over pea soup or lentils.
Pork Rillette
Slow-cooked all-natural pork shoulder, shredded and seasoned, then mixed with rendered pork fat and broth. Bring to room temperature and spread on toast. Ideal for appetizers or a picnic.
Rabbit Rillette
Local rabbit slow cooked until falling apart tender, seasoned just so. Then mixed until smooth and spreadable, packed into a jar and topped with a little extra fat - just for you. Allow to come to room temperature and spread on crusty baguette for ultimate deliciousness!
Rabbit Terrine Garenne with Marcona Almonds
A coarse, aromatic terrine of marinated local rabbit with fried Spanish almonds and a fiery-red center inlay.
Rigatino
Tuscan-style cured pork belly. Similar to Pancetta, but unrolled, and cured with only salt, pepper and crushed garlic.
Salame - Gentile
An incredible, moist, porky salame from Fra'Mani in San Fransisco. Great balance of pepper and acid, meltingly tender.
Scrapple
Classic breakfast fare done right! Slow simmered pork and cornmeal with just the right spices. Pan-fry a slice, fry some eggs and have a Bloody!
Veal Sweetbread Terrine
Delightful veal terrine of veal breast, sweetbreads, pistachios and seasonings with a Champagne aspic.
In-stock meats last updated: February 04, 2012 09:21 AM.
