This pure beef saucisson, cured simply with sea salt and celery powder, has a dense flavor and rich spiciness
Bresaola, also known as beef prosciutto, is cured and dried for ninety days. This tender beef will satisfy a
Pork salami made in the Calabrian tradition with just a tiny bit of kick to it.
Spanish-inspired dry-cured salami with deep earthy flavors.
The one with beer.
A dry-cured salami with warm chorizo spices that are mild and accessible, yet truly flavorful.
Pasture raised, hand trimmed pork collar cured with garlic, black pepper and paprika.
Pork salame with red chilies, espelette, caul fat, cold-smoked. Bring that fire.
Pork salami with fennel.
Hand trimmed pork loin cured with black pepper, paprika and garlic then hung in their aging room for a
Salami with orange peel and oregano, and just look at that fat!
Les Trois Petits Cochons (Three Little Pigs)
Confit-style spread of tender, succulent, shredded meat and duck fat.
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