Charcuterie

Cinco Jotas Jamón Ibérico de Bellota — Black Label, 100% Pata Negra (1.5 oz.)

Widely regarded as the finest ham in the world, Cinco Jotas Jamón Ibérico de Bellota Black Label is the ultimate expression of Spanish charcuterie. Sourced exclusively from 100% pure-bred Ibérico pigs — the legendary Pata Negra — raised free range in the ancient dehesas (oak meadows) of Jabugo in southwest Spain, this is acorn-fed ham at its most extraordinary.

The process is unhurried by design: each pig takes nearly two years to reach full development, roaming freely and feeding on bellotas (acorns) that impart the ham’s signature nutty, complex flavor. After slaughter, the legs are naturally cured for a minimum of three years in Cinco Jotas’ historic cellars in Jabugo — developing an unparalleled depth of flavor, silky marbled fat, and a long, lingering finish.

Tasting Notes

Intensely savory with rich, nutty complexity from the acorn diet. Silky, melt-in-the-mouth texture with beautifully marbled fat. Notes of toasted nuts, dried herbs, and a sweet, lingering finish. Best enjoyed thinly sliced at room temperature.

Serving Suggestions

Serve on its own to appreciate its full complexity, or alongside Manchego, Marcona almonds, and crusty bread. Pairs beautifully with Fino Sherry, Cava, or a structured Tempranillo.

Product Details

• Producer: Cinco Jotas (5J)
• Region: Jabugo, Andalucía, Spain
• Classification: Jamón Ibérico de Bellota — Black Label (highest grade)
• Breed: 100% Pure-bred Ibérico (Pata Negra)
• Diet: Free range, acorn-fed (bellota)
• Curing: Minimum 3 years, natural cellars
• Size: 1.5 oz.

Smoking Goose Rosette de Lyon — Indianapolis, Indiana

The Rosette de Lyon is part of Smoking Goose’s Old School Salumi series — a line dedicated to the great European cured meat traditions, made with the integrity and craft that has defined this Indianapolis butcher shop since its founding. The Rosette is Lyon’s most celebrated salami: a coarsely ground pork sausage seasoned with organic red wine, garlic, and black peppercorns, then slow-cured in the traditional French style. Smoking Goose sources with care and cures with patience, and the result is a salami that is deeply savory, beautifully balanced, and unmistakably Lyonnaise in character. At 3oz pre-sliced, it is ready for the board.

The slices are richly marbled with a firm, satisfying bite and an aroma that is garlicky, peppery, and faintly winey from the organic red wine in the cure. On the palate, the pork is clean and full-flavored, the garlic is present but not aggressive, and the black pepper adds a gentle warmth that carries through a long, savory finish. Classic, honest, and deeply delicious.

• Producer: Smoking Goose Meatery, Indianapolis, Indiana, USA
• Style: Rosette de Lyon — French-style coarse-ground pork salami, pre-sliced
• Key Ingredients: Pork, organic red wine, garlic, black peppercorns
• Series: Old School Salumi
• Size: 3oz, pre-sliced
• Tasting Notes: Savory pork, garlic, black pepper, faint red wine, rich marbling, long finish
• Best Paired With: Dijon mustard, cornichons, aged Comté or Gruyère, crusty baguette, Beaujolais, or a light Burgundy

Old school craft, new world execution — Smoking Goose’s Rosette de Lyon is the benchmark for what American-made French-style salami can be.

Prosciutto is one of Italy's most iconic cured meats — and the difference between a good prosciutto and a great one comes down almost entirely to time. Maestri's Prosciutto Italiano is aged for over 400 days, well beyond the minimum required for even the finest DOP designations, allowing the ham to develop a depth of flavor, silky texture, and complex sweetness that shorter aging simply cannot achieve.

The Maestri Prosciutto Italiano Aged Over 400 Days 3oz is made from Italian pork legs, seasoned with sea salt, and slow-cured over more than 13 months. The result is a prosciutto of exceptional quality: thin, delicate slices with a rosy-pink color, a melt-in-the-mouth texture, and a flavor that balances sweet, savory, and nutty notes in perfect harmony. Pre-sliced and ready to serve — ideal for a charcuterie board, wrapped around melon or breadsticks, or layered on a sandwich with fresh mozzarella and basil.

Product Details

• Italian pork, sea salt — aged over 400 days
• Maestri, Italy
• Pre-sliced | 3oz
• Pairs with: melon, figs, fresh mozzarella, Parmigiano, Prosecco, Pinot Grigio, light reds

Smoking Goose 'Nduja | Spreadable Pork Salame | Indianapolis, IN

Few things in the charcuterie world are as seductive as a great 'nduja — and Smoking Goose makes one of the finest outside of Calabria. This soft, spreadable pork salame is built on the traditional Southern Italian model: richly fatty, deeply spiced, and unapologetically bold. Smoking Goose layers in Paprika Dulce for a sweet, smoky warmth and Calabrian peppers for that slow, building heat that lingers on the palate.

Founded in Indianapolis by chef Chris Eley, Smoking Goose is a whole-animal butcher shop and salumeria that has become one of America's most respected artisan charcuterie producers. Every product is made with intention — sourcing heritage breed pork, using traditional curing methods, and letting time do the work.

Spread it on grilled bread, melt it into pasta, stir it into eggs, or let it bleed its crimson fat into a burrata. 'Nduja doesn't ask for much — just heat and a willing audience.

• Style: Spreadable Pork Salame
• Producer: Smoking Goose, Indianapolis, IN
• Key Flavors: Paprika Dulce, Calabrian Peppers, rich pork fat
• Best With: Grilled bread, pasta, eggs, burrata, aged cheeses

Brooklyn Cured Bresaola — Brooklyn, New York

Brooklyn Cured's Bresaola is a love letter to the Italian tradition of cured, air-dried beef — made right in Brooklyn with pasture-raised beef sourced from family farms. No antibiotics, no nitrates, no shortcuts. Seasoned with herbs and spices in the classic style, this bresaola delivers the lean, silky texture and deep, savory character that makes it one of Italy's most beloved charcuterie staples. At 2oz, it's perfectly portioned for a cheese board, a quick salad, or a simple drizzle of olive oil and lemon.

The slices are tender and deeply ruby-red, with a clean, mineral-forward aroma and a flavor that is gently herbaceous, lightly sweet, and satisfyingly savory without any heaviness. It finishes long and clean — the hallmark of quality curing and exceptional source beef.

• Producer: Brooklyn Cured, Brooklyn, New York, USA
• Origin: Pasture-raised beef from family farms
• Style: Air-dried, cured beef — Italian Bresaola tradition
• Certifications: No Antibiotics • No Nitrates • Sustainably Raised
• Size: Approx. 2oz, pre-sliced
• Tasting Notes: Ruby-red, tender, herbaceous, mineral, lightly sweet, clean savory finish
• Best Paired With: Arugula salad with shaved Parmigiano, olive oil and lemon, crusty bread, fresh ricotta, or a glass of light-bodied red

Artisan charcuterie made with integrity — Brooklyn Cured's Bresaola is the benchmark for what American-made Italian-style cured beef can be.

According to the “humanely raised” concept, pork used are raised following the Five Freedoms of Animal Welfare, which outline the aspects of animal wellbeing under human control.  Farmers have to respect strict requirements throughout pigs’ life – from their living space on the farm to the animal feed, health, and transport. This means that farmers do not use hormones and the porks follow a vegetarian diet. In details, the Five Freedoms of Animal Welfare are:

• Freedom from hunger, malnutrition, and thirst
• Freedom from fear and distress
• Freedom from physical and thermal discomfort
• Freedom from pain, injury and disease
• Freedom to express normal patterns of behavior

Maestri Chorizo Iberico - Authentic Spanish Delicacy

Indulge in the rich, smoky flavors of Spain with Maestri's premium Chorizo Iberico. This exceptional cured meat is crafted from select boneless Iberico pork, renowned as one of the world's finest and most prized varieties. Each slice delivers the authentic taste of traditional Spanish charcuterie, perfectly seasoned and expertly cured.

What Makes Chorizo Iberico Special?

Chorizo Iberico is made exclusively from Iberico pigs raised and slaughtered in Spain, known for their superior marbling and distinctive nutty flavor. The meat is carefully seasoned with sea salt and aromatic smoked paprika (pimentón), then air-cured for approximately 45 days in the sun-drenched Andalucía region of southern Spain. This traditional curing process develops deep, complex flavors with a perfect balance of spice, smoke, and savory richness.

Tasting Notes

Experience layers of flavor with every bite - the distinctive smokiness of Spanish paprika, the delicate sweetness of premium Iberico pork, and a subtle spice that lingers pleasantly on the palate. The texture is tender yet firm, with beautiful marbling that melts in your mouth.

Serving Suggestions

• Charcuterie Boards - The star of any Spanish-inspired spread alongside Manchego cheese, olives, and crusty bread
• Tapas - Serve with roasted peppers, almonds, and a glass of Rioja or Tempranillo
• Gourmet Sandwiches - Elevate your bocadillos with authentic Spanish flavor
• Pasta & Pizza - Add slices to elevate simple dishes with smoky, savory depth
• Wine Pairing - Pairs beautifully with Spanish reds, dry sherries, or crisp white wines

Product Details

Brand: Maestri
Weight: 3 oz (pre-sliced for convenience)
Origin: Andalucía, Spain
Curing Time: Approximately 45 days
Ingredients: Iberico pork, sea salt, smoked paprika
Storage: Keep refrigerated

Bring the authentic flavors of Spain to your table with this premium Chorizo Iberico - a true taste of Spanish culinary tradition.

Fermín Jamón Serrano — Spain, 2 oz

Fermín is one of Spain's most celebrated producers of traditional cured meats, and their Jamón Serrano is the benchmark for what this ancient craft can be. Cured for 18–24 months in the mountain air of Salamanca, the ham develops a deep, burnished color, a complex layered aroma, and a savory intensity that is unmistakably Spanish. Sliced thin and ready to serve, this 2 oz portion is the perfect introduction to one of the world's great charcuterie traditions.

On the palate, Fermín Serrano is clean and satisfying: a gentle sweetness from the slow cure, a rich nuttiness, and a long, savory finish with just a whisper of salt. The texture is silky and yielding — ideal on its own, draped over crusty bread, or as the anchor of a charcuterie board. Pair with Albariño, Fino Sherry, Tempranillo, or a cold Spanish lager for a classic combination.

• Producer: Fermín, Salamanca, Spain
• Type: Jamón Serrano (dry-cured mountain ham)
• Curing: 18–24 months
• Size: 2 oz, pre-sliced
• Best For: Charcuterie boards, tapas, entertaining, cooking
• Pairs With: Albariño, Fino Sherry, Rioja, Tempranillo, Spanish lager

The gold standard of Jamón Serrano — Fermín delivers centuries of Spanish curing tradition in every slice.

Short Creek Farm Poblano Salame | Maine | 5 oz

Short Creek Farm takes their heritage-breed pork seriously — and then they do something unexpected with it. Their Poblano Salame brings together fire-roasted poblanos and toasted nigella seeds in a combination that's earthy, smoky, and quietly complex. Don't let the word "poblano" put you off if you're heat-shy: this is mild and deeply savory, with a vegetal warmth that builds slowly and lingers in the best possible way.

Made in small batches on the coast of Maine, Short Creek Farm raises their own heritage-breed pigs and handles every step of the curing process with care. The result is charcuterie that tastes like it was made by someone who actually cares — because it was.

• Producer: Short Creek Farm, Maine
• Base: Heritage-breed pork
• Key Flavors: Fire-roasted poblano, toasted nigella seeds, smoky, savory
• Heat Level: Mild
• Size: 5 oz
• Best With: Aged manchego, sharp cheddar, brie, Tempranillo, Grenache, crisp rosé

Brooklyn Cured Finocchiona — Brooklyn, New York

Finocchiona has its roots in Renaissance Tuscany, where fennel was used to season pork salami in a tradition that has endured for centuries. Brooklyn Cured's version is a love letter to that heritage — made in Brooklyn with the same artisan integrity that defines everything they produce. Seasoned with fennel pollen rather than fennel seed, this salami is brighter, more aromatic, and more refined than most. At 3oz pre-sliced, it is ready for the board, the sandwich, or the moment.

The slices are deeply savory with a gentle sweetness from the fennel pollen that lifts the richness of the pork. The texture is tender and supple, with a clean, lingering finish that is herbaceous and satisfying without being heavy. It is the kind of salami that disappears from the board first.

• Producer: Brooklyn Cured, Brooklyn, New York, USA
• Style: Finocchiona — Tuscan-style fennel pollen pork salami
• Key Ingredient: Fennel pollen (not fennel seed)
• Size: 3oz, pre-sliced
• Tasting Notes: Savory pork, aromatic fennel pollen, gentle sweetness, tender texture, herbaceous finish
• Best Paired With: Aged pecorino or Parmigiano, crusty bread, Castelvetrano olives, a glass of Chianti or light-bodied red

Artisan salami made with craft and intention — Brooklyn Cured's Finocchiona is the benchmark for what American-made Tuscan-style charcuterie can be.

Fermín Jamón de Cebo Ibérico 50% Pata Negra — Salamanca, Spain

Fermín is one of Spain’s most respected Ibérico producers, based in La Alberca in the Sierra de Francia mountains of Salamanca — a region with centuries of curing tradition and a protected natural environment. Their Jamón de Cebo Ibérico is crafted from 50% Ibérico (Pata Negra) pigs raised on a grain-based diet in Spain’s storied dehesa countryside, then slow-cured using traditional methods to develop the deep, complex flavors that define great Spanish ham. Silky, nutty, and beautifully marbled — this is authentic Spanish charcuterie at its finest.

Delicately hand-sliced, the ham is rich and yielding on the palate — layers of nuttiness, sweet fat, and a long savory finish that lingers. At 2 oz., it is the perfect introduction to the world of Ibérico, or the ideal centerpiece of a cheese and charcuterie board.

Grain-fed 50% Pata Negra Ibérico — slow-cured in the mountains of Salamanca.

• Producer: Fermín, La Alberca, Salamanca, Spain
• Ham Type: Jamón de Cebo Ibérico
• Breed: 50% Ibérico (Pata Negra), grain-fed
• Origin: Dehesa countryside, Spain
• Format: 2 oz. sliced serving
• Tasting Notes: Silky, nutty, sweet fat, savory, long finish
• Best Paired With: Manchego, Idiazábal, crusty bread, Fino Sherry, Cava, Rioja

A benchmark Ibérico ham at an honest price — Fermín’s Cebo is the perfect entry point into the world of Pata Negra.

Mojama is the jewel of Spanish charcuterie — and the Herpac Mojama de Barbate Extra de Atún IGP Cured Yellowfin Tuna Loin (2.82oz) is among the finest expressions of this ancient tradition. Produced in Barbate, on the windswept Atlantic coast of Andalusia, this cured yellowfin tuna loin carries IGP (Protected Geographical Indication) status, guaranteeing its provenance and the rigorous standards of its production.

The tuna is salt-cured and slow-dried in the Atlantic sea breeze for weeks, resulting in a deeply concentrated, silky, ruby-red loin with an intense umami depth reminiscent of the finest aged charcuterie. Slice paper-thin and serve with marcona almonds, good olive oil, and crusty bread — or shave over pasta, salads, or scrambled eggs for an extraordinary finishing touch.

Pairing

The classic Andalusian pairing is a chilled manzanilla Sherry — its briny, oxidative character is a perfect mirror to the cured tuna's saline intensity. A crisp Albariño works beautifully as well.

Product Details

• Cured yellowfin tuna loin (Mojama Extra)
• IGP — Protected Geographical Indication, Barbate, Andalusia, Spain
• Producer: Herpac
• Net weight: 2.82oz (80g)
• Serve: sliced paper-thin with olive oil, marcona almonds, crusty bread

Short Creek Farm Classic Dry Salami | Maine | 5 oz

Short Creek Farm is doing something quietly remarkable on the coast of Maine: raising heritage-breed pigs with care and turning them into charcuterie that punches well above its weight. Their Classic Dry Salami is exactly what the name promises — no shortcuts, no fillers, no unnecessary complexity. Just high-quality heritage pork, fresh herbs, and freshly ground spices, slow-cured the old-fashioned way.

The result is a salami with real backbone: firm, deeply savory, and fragrant with spice. It slices clean, holds its own on a board, and pairs beautifully with aged cheeses, cornichons, and a glass of something bold. Maine terroir in every bite.

• Producer: Short Creek Farm, Maine
• Base: Heritage-breed pork
• Seasoning: Fresh herbs & freshly ground spices
• Size: 5 oz
• Best With: Aged cheeses, cornichons, mustard, crusty bread, red wine

Despaña Brand Foods has been New York City's premier source for authentic Spanish ingredients since 1971, supplying the city's finest restaurants and home cooks with the real thing — imported directly from Spain and crafted in-house with the same dedication to tradition. Their chorizo is a cornerstone of the Despaña pantry: made in New York to a traditional Spanish recipe, it delivers the bold, smoky, paprika-driven character that defines great Spanish charcuterie.

The Despaña Traditional Spanish Recipe Chorizo (12oz) is crafted with pork, smoked paprika (pimentón), garlic, and sea salt — the classic quartet of Spanish chorizo. Firm, deeply flavored, and richly colored, it is equally at home sliced thin on a charcuterie board, sautéed into a pan sauce, simmered into a stew, or served alongside Manchego and a glass of Rioja.

Product Details

• Traditional Spanish recipe chorizo — pork, pimentón, garlic, sea salt
• Made by Despaña Brand Foods, New York City
• Net weight: 12oz
• Pairs with: Manchego, Rioja, Albariño, crusty bread, olives
• Use in: charcuterie boards, tapas, stews, rice dishes, egg dishes

About Cerveza Seca

Bold and subtle with a robust autumnal warmth, Cerveza Seca demonstrates how the use of beer in the curing process can produce a flavor so enchantingly unique that it eludes classification. A pioneer, a rogue, an adventurer — and a distinctive addition to any table.

Cerveza Seca showcases a movement — American craft beer — in a way that is seldom seen in salami. It is crowd-pleasing, yet marches to the beat of its own drum. Among the classics, here lies a salami that is not afraid to be different, to be itself.

Slow Cured With

• Fermented Belgian Style Quad Ale
• Animal Welfare Certified Heritage Breed pork
• Solar Evaporated Sea Salt

About Charlito’s Cocina

Charlito’s Cocina is a New York-based artisan salumi producer founded by Charles Wekselbaum, dedicated to slow-cured, transparently sourced charcuterie made without shortcuts. Every product is crafted with minimal, clearly labeled ingredients — no “natural flavors,” no “spices,” no mystery. Charlito’s is widely regarded as one of America’s most innovative and principled salumi makers, bringing Old World curing traditions together with New World ingredients and creativity.

Product Details

• Gluten-free
• Keto-friendly
• Refrigeration recommended, not required
• Shelf life: 4–6 months
• Contains natural, beneficial white mold on the surface
• No “natural flavors”
• No “spices”
• Transparent ingredients
• Minimal packaging
• Slow cured

A Small Good is a Brooklyn-based charcuterie producer with a singular vision: to make cured meats that tell a story of place. Founded by Erika Nakamura and Jocelyn Guest, two of New York's most respected butchers, A Small Good sources heritage breed pork and pairs it with foraged and wild botanicals to create salami that is genuinely unlike anything else on the market. Their work sits at the intersection of traditional European charcuterie craft and the wild flavors of the American landscape.

The A Small Good Spicebush Salami is built around spicebush — a native North American plant whose berries carry a complex, aromatic flavor reminiscent of allspice, black pepper, and bay leaf, with a distinctly wild, resinous quality. Paired with heritage breed pork and cured in the traditional salami style, the result is a deeply flavorful, aromatic salami with a bold, woodsy character that is perfect on a charcuterie board or alongside aged cheeses and a glass of Pinot Noir or Nebbiolo.

Product Details

• Heritage breed pork cured with foraged spicebush berries
• A Small Good, Brooklyn, New York
• Traditional salami style — dry cured
• Pairs with: aged cheeses, mustard, pickles, Pinot Noir, Nebbiolo, Barbera

Charlito’s Cocina Chorizo Seco — New York

Charlito’s Cocina makes what may be the most honest Spanish-style chorizo produced in the United States. The philosophy is radical in its simplicity: use as few ingredients as possible, source them impeccably, and let the process do the rest. Heritage breed, Animal Welfare Certified pork. Solar evaporated sea salt. Pimentón de la Vera from Burlap & Barrel. A kiss of garlic. That’s it. Slow fermented and dry cured, the Chorizo Seco is a true expression of what happens when a short list of phenomenal ingredients is guided through transformation with patience and craft. Gluten-free and keto-friendly.

The slices are deeply crimson with a firm, supple texture and an aroma that is smoky, paprika-forward, and unmistakably Spanish in character. On the palate, the fat is rich and clean, the spice is warm and lingering, and the finish is long with a gentle garlic sweetness. No fillers, no “natural flavors,” no shortcuts — just chorizo as it was meant to be made.

• Producer: Charlito’s Cocina, New York, USA
• Style: Spanish-style dry cured chorizo (Chorizo Seco), pre-sliced
• Ingredients: Heritage breed pork (Animal Welfare Certified), solar evaporated sea salt, Pimentón de la Vera, garlic
• Certifications: Gluten-Free • Keto-Friendly • No Antibiotics • Transparent Ingredients
• Shelf Life: 4–6 months (refrigeration recommended, not required)
• Tasting Notes: Smoky paprika, rich clean fat, warm spice, lingering garlic sweetness, long finish
• Best Paired With: Manchego, crusty bread, Castelvetrano olives, Marcona almonds, Rioja, Garnacha, or a cold Cava

Minimal ingredients, maximum integrity — Charlito’s Cocina Chorizo Seco is the benchmark for what American-made Spanish-style dry cured chorizo can be.