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Charcuterie

Charcuterie

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  1. Jambon Royale Quick View

    Niman Ranch
    Jambon Royale

    $9.00/EA
    Niman Ranch humanely-raised pork is dry-cured for 2 weeks, and then smoked over applewood chips for 7 hours. So rich it's fit for royalty of any stripe, but we'll let you buy it, too. Cured contains sodium nitrite. Read More
  2. Mortadella Quick View

    Fra'mani
    Mortadella

    $5.99/EA
    AHH! The meat that conquered the deli case! This gi-normous Italian loaf will conquer your palate, too, with its robust, well-seasoned tastiness. The pistachio nuts make it x-tra fancy. Read More
  3. Duck Salami Quick View

    Fabrique Delices
    Duck Salami

    $26.99/EA
    Pleasantly moist in texture, this duck salami makes an excellent substitute to pork. It pairs just as well with cheese and wine, and the inherent earthiness in duck meat adds an extra layer of flavor. Read More
  4. Smoked Duck Breast Quick View

    Fabrique Delices
    Smoked Duck Breast

    $16.99/EA
    It’s no canard: this fully cooked and smoked duck is ready to be enjoyed right this second. Cut and serve with fresh greens, sliced stone fruit, and sheep milk cheeses like Roncal and Vermont Shepherd, which make hearty companions. Our favorite wine pairings are fruit-forward Pinot Noirs and Bordeaux. Read More
  5. Fabrique Delices Game Pate Sampler Quick View

    Fabrique Delices
    Fabrique Delices Game Pate Sampler

    $26.99/EA
    Got game? The gents over at Fabrique Delices do! Read More
  6. Pancetta Quick View

    Red Table
    Pancetta

    $7.25/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. Whole bellies are cured with an aromatic mixture of black pepper and rosemary, creating a porky delight guaranteed to greatly up your pasta game. Read More
  7. Guanciale Quick View

    Red Table
    Guanciale

    $14.50/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. Whole pig jowls are cured with an aromatic mixture of herbs and garlic, creating a richly layered flavor and texture, and the perfect addition to your next Amatriciana. Read More
  8. Out of stock Lardo Quick View

    Red Table
    Lardo

    $28.99/LB
    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 versatile cured backfat, a favorite of Italian quarry workers, is an elegant treat on warm grilled bread, or draped over roast vegetables. Read More
  9. Jambon de Bayonne Quick View

    Jambon de Bayonne

    $13.99/EA
    Made in the shadows of the Pyrenees, Jambon de Bayonne dates back over a thousand years. Whole fresh hams are rubbed with salt from the Adour river basin and cured for twelve months. An elegant app atop a baguette, with or without a smear of butter…and (hopefully) with Champagne. Read More

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