Charcuterie

We offer a range of artisan fermented, air-dried, and cooked charcuterie with an emphasis on provenance,consistency, and quality. Always a crowd pleaser our house-made Charcuterie just might make your day!

“Never eat more than you can lift, it’s hard not to!”

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Culatello

Prosciutto’s little brother, Culatello ("little butt" in Italian) is comprised of the three largest muscles of the ham (top round, bottom round and eye of round). Simple salt cure is all that's needed here. It’s cured for about 14 days with a traditional cure of just salt, garlic Lambrusco, and black pepper. Total aging time is for at least 12 months.

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We’d love to chat more about how to cook or prepare your produce. Come visit or call us!

Culinary Advice

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