Charlito’s Cocina

Founded in 2011, this cured meat operation combines the ancient traditions of Spain with modern flavor. Using only heritage breed pasture-raised pork cured with hand-harvested fleur de sel, this charcuterie is a one-of-a-kind creation that stems from founder Charlito’s Cuban-American background and Spanish culinary training.

Charlito’s Cocina at Murray’s

We stocked up on three incredible selections from Charlito’s Cocina: Campo Seco, a traditional dry cured country sausage; Cerveza Seca, a sausage dry cured with craft beer, and Sobrasada, a savory spreadable sausage.