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Charlito's Cocina Campo Seco Sliced

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charlitos cocina campo seco sliced meats
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
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