Posts in Charcuterie
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.

Read More
Beef Bacon

For those that don't eat pork, or just wanna try something different! We use the same process of curing as our house bacon - but we use locally raised grass-fed Beef boneless rib plate (aka navel). Beef + Bacon = De'lish

Read More

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.

Read More