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.

Maestri Prosciutto Italiano Aged Over 400 Days

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 ages their Prosciutto Italiano 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. Pre-sliced and ready to serve, these delicate rosy-pink ribbons melt on the palate with a perfect balance of sweet, savory, and nutty notes.

• Producer: Maestri
• Origin: Italy
• Ingredients: Italian pork, sea salt
• Aging: Over 400 days (13+ months)
• Format: Pre-sliced | 3oz

Pairs beautifully with melon, fresh figs, mozzarella, Parmigiano, breadsticks, Prosecco, Pinot Grigio, or a light red.

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.

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.

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

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.

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

The connoisseur's bacon — and then some. Smoking Goose's Jowl Bacon starts with whole pork jowl, dry-rubbed under a hearty dose of cracked black peppercorns and coriander, then slow-smoked over apple wood until deeply fragrant and irresistibly rich. The result is a cut that out-flavors belly bacon at every turn: fattier, more intensely porky, and with a complexity that comes from the unique marbling of the jowl.

Made in Indianapolis by Smoking Goose — one of America's most celebrated artisan charcuteries — this is the kind of bacon that makes everything it touches better, from a simple breakfast plate to a chef-worthy carbonara or a charcuterie board centerpiece.

Serving suggestions: Render and crisp in a cast iron pan, fold into pasta, layer onto a BLT, or slice thin and serve alongside aged cheddar and whole-grain mustard on a charcuterie board.

• Whole pork jowl, dry-rub cured
• Seasoned with cracked black pepper & coriander
• Slow-smoked over apple wood
• Humanely raised, responsibly sourced pork
• Made by Smoking Goose, Indianapolis | Refrigerate after opening

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