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Charcuterie

Charcuterie

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  1. Rillettes du Perigord Quick View

    Fabrique Delices
    Rillettes du Perigord

    $15.99/EA
    A combination of shredded duck meat, duck fat seasoned and cooked “Confit Style". Fabrique Delices products are made in California by master French Charcutiers, they're all natural, with no preservatives or nitrites and main ingredients are sourced from local California suppliers. Read More
  2. Olympia Sausages Quick View

    Olympia Sausages

    $11.99/EA

    Italian Sausage

    These classic Italian sausages from Portland, Oregon are seasoned with fragrant fennel, garlic and chili. They’re begging to be thrown on the grill or sautéed with onions and peppers. Open a juicy Nero d'Avola and dinner is served. 

    Chorizo

    This flavor-bomb is seasoned with pimentón, garlic, oregano, and just a little cayenne for heat, then smoked over apple wood. Appetizer perfection with sheep’s milk cheese and a fruity red like Shiraz or Zinfandel. 

    Kasekrainer

    These plump, pork sausages are inspired by the ubiquitous Austrian street food. They’re studded with Emmenthaler cheese and smoked over apple wood. Cheese dogs! Pair with a snappy Gruner Veltliner or a crisp lager.

     


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  3. Olympia Summer Sausage Quick View

    Olympia Summer Sausage

    $14.99/EA
    Olympia Summer Sausage is tangy and mildly spiced with mustard and garlic, wax-dipped for handy transporting, and absurdly delicious. A stick of this, plus some clothbound cheddar and a crisp rose, or a big Brown Ale is picnic euphoria. Read More
  4. Benton's Bacon Quick View

    Benton's Bacon

    $18.99/EA
    Typical country bacon is aged 9 months or less. Far from typical, this bacon from Allan Benton is smoked over hickory, rubbed with a mix of brown sugar, salt and sodium nitrite, and aged for 15-18 months. The extra curing time creates a bacon comparable to Prosciutto di Parma with the extra addition of smoke. Truly versatile, we recommend it be fried up with eggs and biscuits on a Sunday morning. Read More
  5. The Royal (4 oz. Sliced) Quick View

    The Royal (4 oz. Sliced)

    $8.00/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. The Royal is their cooked, smoked ham, seasoned with salt, sugar, bay leaf, rosemary, garlic, allspice, juniper, coriander, and black pepper...and it makes a Croque Monsieur that will haunt your dreams. Delicate, sweet and dreamy. Read More
  6. Lonza (4 oz Sliced) Quick View

    Red Table
    Lonza (4 oz Sliced)

    $9.50/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. This cured loin has a delicate sweetness, with a rich and meaty finish. A perfect lean prosciutto alternative with sliced fruit and flinty Italian whites. Read More
  7. 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
  8. 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
  9. Brooklyn Cured Sausage Quick View

    Brooklyn Cured Sausage

    Price From:
    $12.99/EA
    After refining his craft at gems like Gramercy Tavern and Marlow and Sons, Brooklyn native Scott Bridi founded Brooklyn Cured , creators of small-batch, handmade products that draw on the tradition of Italian-American pork stores, Lower East Side delis, French charcuterie, and German beer gardens. Read More

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