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Charcuterie

Charcuterie

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  1. Saucisson Sec French Dry Sausage Quick View

    Fabrique Delices
    Saucisson Sec French Dry Sausage

    $23.99/EA
    Made in the traditional French style by Fabriques Delices in the San Francisco Bay Area, this saucisson sec has the full meaty texture and satisfyingly porky flavor of the real thing. Seasoned with sea salt, pepper, and a little garlic, it's simple and delicious. Slice it medium-thick, and serve it alongside Comte and a rich Cotes du Rhone. Read More
  2. Acorn Tamworth Coppa Quick View

    Acorn Tamworth Coppa

    $24.99/EA
    Pigs must be flying, because this meat comes straight from heaven. Sweet caramelly notes and smooth ribbons of luscious fat infuse this collar cut with deep, silky flavor that melts like a slice of cloud nine on your tongue. Read More
  3. Fabrique Delices Game Pate Sampler Quick View

    Fabrique Delices Game Pate Sampler

    $26.99/EA
    Got game? The gents over at Fabriques Delices do! Try all three traditional pâtés side-by-side: rabbit, pheasant and venison. Read More
  4. Duck Salami Quick View

    Duck Salami

    $26.99/EA
    Info coming soon... Read More
  5. La Quercia Charcuterie Collection Quick View

    La Quercia Charcuterie Collection

    $34.99/EA
    La Quercia started out by making their signature Prossciutto Americano and gradually expanded by applying the traditional dry curing methods on other cuts of pork that they’d learned while living in Italy. We’re always eager to taste what they come up with next because we know that whatever it is, it’s been made with care and expertise. Read More
  6. Crespone Salami Quick View

    Crespone Salami

    $23.99/EA
    What could possibly make meat better? Coarsley grinding it with sherry, garlic, and seasoning and aging it slowly for 45 days. Read More
  7. La Quercia Cucina Collection Quick View

    La Quercia Cucina Collection

    $39.99/EA
    This is piggy paradise for any chef looking to add delicious, fatty flavors to their next dish. Our hand-picked sampler gives you a range of cuts to work with, putting on display the whole hog spectrum of textures and tastes that this little piggy has to offer. Read More

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