Charlito's Cocina Campo Seco Sliced

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Age: 3 Months
Pork
by Charlito's Cocina
United States

Charlito’s Cocina Campo Seco harnesses the power of simple, quality ingredients to create a sliced salami that earns its spot on any charcuterie board. It’s made according to Spanish curing tradition, using pasture-raised heritage pork and hand-raked sea salt, resulting in a deliciously funky flavor with a unique mineral quality. Try pairing this sliced salami with Spring Brook Farm Reading and some Firehook Sea Salt Crackers.

“This salami is everything you could ask for. Perfectly salty with a classic pork salami flavor, it’s my favorite to pair with scrambled eggs for breakfast.”

Murray’s Events – New York, NY

Pork, Sea Salt, Celery Extract, Cane Sugar, Lactic Acid Starter Culture

Charlito’s Cocina Campo Seco Sliced uses simple, quality ingredients and a slow curing process.
The Queens, New York-based operation draws inspiration from Spanish curing traditions, infusing pasture-raised, heritage-breed pork with hand-raked sea salt that contributes a minerality to the finished salami.
Charlito’s Cocina prioritizes using sustainable raw materials to make their cured meats. In the case of this salami, that means sustainably raised pork and sea salt gathered through solar evaporation.
Campo Seca is made using a slow fermentation process that uses beneficial bacterial cultures to acidify the meat, building complex, funky flavors while preventing spoilage and the growth of unwanted organisms.
Most salami are made using additives and a quick fermentation method that speed up the curing process; the artisanal meats hand-crafted at Charlito’s Cocina take no such shortcuts. As a result, they develop a truly unique depth of flavor.

Since 2011, Charlito’s Cocina has prided itself on creating the highest quality cured foods using time-honored family recipes.
Drawing inspiration from curing traditions of Southern Europe, particularly Spain, Charlito’s Cocina also prides itself on being part of the diverse gastronomical landscape of its native Queens, New York.
Using simple, organic ingredients, products are made by hand in small batches—with dry-cured salami being their specialty.
Ingredient accountability means that they don’t use words like “spices” or “natural flavors” on their labels in order to give full transparency to their customers.
Charlito’s Cocina was founded by Charles Samuel Wekselbaum.
Wekselbaum was raised in New York City in a Cuban-, Jewish-American household.
He was given the nickname “Charlito” during his childhood.
Charlito’s Cocina was named to honor his family’s history and diverse food culture.

Independently Owned