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A perfect little crock of silken, airy moussed pate. Unlike the coarse campgane style, this one is more like a dense, meaty, custard, liberally laced with fungal flecks of black truffle. It has a sweet mild flavor thanks to the perfect blend of pork and chicken liver. Superlative with a flute of bubbly. Read More

Herb Eckhouse's prosciutto is sweeter than Italian made, without any overwhelming mustiness. This is one instance when we want Herb's butt to look fat. Read More

We’ll tell you who’s got game: the gents over at Fabriques Delices who are delivering the goods when it comes to traditional French charcuterie classics like pâté and saucisson. Read More

Made traditionally with smoked pimenton from a generations old recipe in La Rioja region, this chorizo is chunky, chewy and earthy. Read More

In a word: robust! This Sopressata, hand crafted in California, is infused with notes of sweet fennel, hot peppers, paprika and red wine, this sliced sopressata is an authentic rendition of salame that’s been made in Italy for centuries. Read More

The very first single-breed prosciutto made in the USA, it’s in a class all its own. Dry-cured in La Quercia’s state of the art facilities in Norwalk, Iowa, from the hind meat of humanely raised pigs, this Rossa Prosciutto is tender, ruddy, and deeply meaty. Read More

Looking for the best American charcuterie in one collection? You've found it. Read More

A delicious and refined pate. A minimum of 51% Foie Gras enriches this silky mousse. Duck meat, grapes, and Sauternes wine round out the delectable texture and flavor. Read More