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Charcuterie

Charcuterie

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  1. Mousse Royale Quick View

    Les Trois Petit Cochons
    Mousse Royale

    $10.99/EA
    The custardy texture of fine mousse complements the rich flavor of goose liver heightened in complexity by the addition of Sauternes wine. Look for a fungal whiff of mushrooms on the finish, and enjoy with something bubbly. Read More
  2. Mousse Truffee Quick View

    Les Trois Petit Cochons
    Mousse Truffee

    $10.99/EA
    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
  3. Pate de Campagne (Country Pate) Quick View

    Les Trois Petit Cochons
    Pate de Campagne (Country Pate)

    $10.99/EA
    This is the classic, coarse, country pate. Generous chunks of pork are mixed with aromatic hearbs for a satisfyingly meaty pate. Serve with crunchy cornichons, some crusty bread, and a nice bottle of French red. Read More
  4. Pork Queen (4oz Sliced) Quick View

    Red Table
    Pork Queen (4oz Sliced)

    $9.75/EA
    In Minnesota, Red Table’s Mike Phillips is crafting small-batch, sustainable Italian-style charcuterie from happy pigs which puts the Old World to shame. This traditional Crespone-style salami is deeply earthy and funky, with an almost truffle-like flavor. An absolute showstopper on it’s own, and even more so with rich glass of Barbera. Read More
  5. Big Chets (4 oz Sliced) Quick View

    Red Table
    Big Chets (4 oz Sliced)

    $9.25/EA
    In Minnesota, Red Table’s Mike Phillips is crafting small-batch, sustainable Italian-style charcuterie from happy pigs which puts the Old World to shame. This Tuscan Finnochiona-style salami is deeply porky, with a lightly herbaceous finish, equally at home on a charcuterie board or piled high on an Italian sub. Read More
  6. Chorizo Iberico de Bellota (4 oz Sliced) Quick View

    Chorizo Iberico de Bellota (4 oz Sliced)

    $11.25/EA
    Forget everything you know about workaday deli chorizo and prepare yourself for a true taste of the Spanish countryside. Silken, acorn-finished Iberico de Bellota is spiced with rich Pimenton de la Vera for a rustic, earthy treat, especially paired with a zesty Txakolina. Read More
  7. Sopressata Quick View

    Creminelli
    Sopressata

    $13.99/EA
    Sink your teeth into the best Creminelli has to offer. Salumiere Cristiano Creminello pays homeage to his homeland, Piemonte, with his dry-cured sausage. Adding to its appeal, Creminelli sources its pork from a 150 farm Idaho cooperative that raises its pigs sustainably. Lay out a spread of salami, olives, crackers and of course, cheese! Read More
  8. PROSCIUTTO DI PARMA - WHOLE LEG Quick View

    Devodier
    PROSCIUTTO DI PARMA - WHOLE LEG

    $400.00/EA
    Massage, you say? Prosciutto di Parma has been made in essentially the same way since the Romans: by massaging the hind legs of whey-fed hogs (leftover from the production of Parmigiano Reggiano) with salt, washing, then dry-aging the meat for 30 months, exceeding the usual cap of 24 months. This Prosciutto di Parma, made by master prosciutto craftsman imported exclusively by Murray's, is made according to the scrupulous standards set by The Consortium, which regulates production, stamping all worthy rumps with a crown tattoo when they pass inspection. DOP (Protected Designation of Origin) certified prosciutto comes from pigs raised in a specific area surrounding Parma, where the meat is aged in the soft winds that pass through olive groves and spruce, creating an ideal microclimate that enhances the meat’s sweetness. Ours is rolled, not pressed, which accentuates the silken texture and gives it a distinctly fruit forward aroma. Read More
  9. Tasso Ham Quick View

    D'Artagnan
    Tasso Ham

    $14.99/EA
    You don't have to wait for Mardi Gras to indulge your inner Cajun. This lip-smackingly good ham is ideal for use anytime you need a little meaty heat. The spicy cajun rub on the rind might just make your eyes water--it's that tasty and that hot. Read More

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