"Charcuterie" is a big fancy French word. What does it mean? Handcrafted cured meats that will make you sing with joy.
BB Bacon
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All of our bacon is slow smoked over hickory & cherry and cured using simple, classic ingredients – kosher salt, brown sugar, maple syrup and whole black peppercorns.
Duck Confit
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Fresh moulard duck legs, lightly salt cured and then super slow cooked under duck fat till meltingly tender and extremely delicous.
Guanciale
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Cured hog jowls, coated in black pepper. Sweet, porky, salty and peppery, like a piggy gummi bear. Use like pancetta to start soups and sauces.
Jambon Blanc
The most subtle of cooked hams, this French-style boneless leg of pork is brined and wrapped in cheesecloth and poached. Try a slice on a baguette with butter or slice thicker and serve warm over pea soup or lentils.
Pancetta
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Italian-style cured pork belly, unsmoked and seasoned with red wine, garlic, chili flake, cloves and pepper. Great for starting soups or sauces or sliced and fried for breakfast
Pate Maison
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A rustic pork pate of pork meat and liver, seasoned in a classic french country style with white pepper, clove, and nutmeg. Great on crackers or in a sandwich.
Pork Belly Confit
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Luscious lumps of skin on Berkshire Pork Belly quick cured with garlic & thyme. Slowed cooked in lard (aka - confit) and glazed. Ready to sear or fry!
Pork Mousse Terrine
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Super-rich and smooth terrine of pork liver, subtly spiced with white pepper and nutmeg and garnished with pieces of black truffle
Pork Rillette
Slow-cooked all-natural pork shoulder, shredded and seasoned, then mixed with rendered pork fat and broth. Bring to room temperature and spread on toast. Ideal for appetizers or a picnic.
Proscuitto
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The king of Italian cured meats, made from the sculpted hind leg of a pig, delicately salted and aged till silky smooth. Sweet and salty, prosciutto is good wrapped around melon, asparagus, with eggs, or all by itself. A customer favorite.
Rigatino
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Tuscan-style cured pork belly. Similar to Pancetta, but unrolled, and cured with only salt, pepper and crushed garlic.
Salame - Gentile
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An incredible, moist, porky salame from Fra'Mani in San Fransisco. Great balance of pepper and acid, meltingly tender. One of our most popular salami.
Salame - Nostrano
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Medium diameter house salame from Fra'Mani. Salt and pepper, lower acid than Toscano. Great for antepasto.
Salame - Tuscano
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The most popular of Fra'Mani's salame. Nice and peppery, but not hot, wonderfull acidity, nice moist texture. A classic salame, almost too good to put in a sandwich.
Serrano
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Spanish cured ham. In contrast to Prosciutto, Serrano is cured with salt and sugar and aged up to twice as long. Dense, dark and chewy with occasional musty, meaty flavors.
Speck
Tasso
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A cajun-style cured ham. Salt cured, then rubbed with spicy cajun seasonings and hot-smoked over hickory. Awesome in gumbo and jambalaya, or slice for sandwiches.
Twenty Mile Rabbit Terrine
A light and delicious terrine en gelee made with locally raised rabbits and locally grown organic carrots and leeks. All the ingredients are sourced from within a twenty mile radius. Local, sustainable and delicious.
In-stock meats last updated: September 07, 2010 09:28 AM.
