Charlito's Cocina Cerveza Seca Sliced
$13.00 / 3 oz Pack
- Age: 90-110 Days
- Pork
- by Charlito's Cocina
- United States
The not-so-secret ingredient in this robust sliced salami is craft beer. Charlito’s Cocina crafts their Sliced Cerveza Seca with a bottle of fermented brown ale and hand-harvested fleur de sel, giving the dry-cured pork a warm profile that has notes of hops and sea salt. Perfect with a cold beer, this snackable salami is best when paired with Spanish cheeses like Murray’s Young Manchego and Montealva.
“I had the pleasure of meeting Charles, the founder of Charlito’s Cocina, when he came to showcase his products in the office. His warm and caring personality shines through his products. This unique dry-cured salami is a staple in our house, whether we are enjoying local beers or a glass of Spanish wine--it's the perfect snack for happy hour.”
Herigate Breed Pork, Hand Raked Sea Salt, Beer (Belgian Style Brown Ale), Evaporated Cane Juice, Celery Juice Extract, Startere Culture, Natural Hog Casing
- They make their Cerveza Seca using pasture-raised heritage breed pork.
- Cerveza Seca is a dry-cured beer salami. Charlito’s Cocina makes theirs with fermented brown ale and hand-harvested fleur de sel.
- Using beer in the curing process produces a unique flavor that adds both autumnal warmth and a punch of hops.
- 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.
