CHARCUTERIE

Using the traditions from the Alps in Northern Italy, this ruby-red beef eye of round meat is nicely marbled and aged for 3 months with a touch of thyme, jun...

A traditional Italian cured meat made from the neck and shoulder of heritage pork. Naturally seasoned with a delicate blend of herbs and spices, each thinly ...

The richest, most delicious cured duck breast, with fresh cracked black pepper, thyme, garlic, bay leaves, and hand-crushed juniper berries.

Old Catalan Style Sliced Salchichón (Chorizo) is made from the finest cuts of a 100% Ibérico pig, the famous ‘pata negra’. Fed on acorns during the Montanera...

Old Catalan Style Lomo de Bellota is made from the finest cuts of a 100% Ibérico pig, the famous ‘pata negra’. Fed on acorns during the Montanera season (fro...

Old Catalan Style Paleta Ibérico is made from the finest cuts of a 100% Ibérico pig, the famous ‘pata negra.’ Fed on acorns during the Montanera season (from...

A take on the classic Finocchiona. this salami is approachable, aromatic, and sweet with a dusting of coarse-ground fennel seeds. Perfect for charcuterie boa...

Crafted from premium local pork and naturally cured to perfection. Infused with the sweet, slightly licorice-like essence of fennel seeds, each thin slice de...

A French classic crafted from slow-cooked Moulard duck gently shredded and blended with its own savory fat resulting in a silky, flavorful spread that captur...