So what is “charcuterie”? Charcuterie (pronounced shar-koo-ter-ee) is the branch of cooking devoted to prepared meat products, such as salt-cured and brined meats, patés and terrines, and fermented sausages, primarily from pork, although also from beef. Charcuterie was originally intended as a way to preserve meat; today charcuterie meats are prepared for the flavors derived from the aging and preservation processes. Our butchers at SHF are handcrafting a variety of charcuterie, using age-old European recipes, from our own pork and beef. It’s an amazing selection of old-world meats, representing a huge array of flavors, all made right here in our shop!
*Please note that although we produce a large selection of charcuterie, the selection we feature in our case will be based on ingredient availability and production. Please contact us with any questions or to place a special order.
What do you think about an elegant tray of charcuterie for that weekend party? Such wonderful, interesting flavors to present to your foodie friends!
Contact us for a sliced-to-order tray of Old-World cured meats, or to find some of the local artisan cheeses that will pair well with those meats.
Coppa is a dry-salt-cured pork deli cut, a whole-muscle salume seasoned with white wine and garlic before curing for six months.
Pancetta is an Italian bacon made of pork belly meat that is salt cured and spiced with black pepper, and typically sliced thin and eaten raw as part of antipasti.
Lonzino is salted and dry-cured pork tenderloin, flavored with juniper.
Guanciale is cured pork jowl, rubbed with salt, sugar, black pepper and fennel, and then cured for three weeks, sliced parchment thin for deep flavor and delicate texture.
Filetto is salt-cured and air-dried pork tenderloin, cured and seasoned with rosemary and black pepper.
Speck is a dry-cured, lightly-smoked German-style ham flavored with juniper.