Charcuterie

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

Finocchiona has its origins in Tuscany during the Renaissance. We like to think of our version as part of a salami Renaissance, so it's quite fitting! This pork salami is made with fennel pollen, which makes it a refreshing addition to any charcuterie board or sandwich.

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.

Old school salumi series: pork salame with paprika piccante, red wine, anise, garlic

Pair with creamy blue cheeses stuffed olives and anchovies; top a spicy pizza alongside Spanish Chorizo and Bacon Bits, garnish a bloody mary with our 'Nduja stuffed olives

Ingredients:Pork, Red Wine, Salt, Spices (Paprika, Anise Seed, Cayenne Pepper), Dextrose, Garlic, Celery Powder, Lactic Acid Starter Culture. 

Old school salumi series: pork salame with organic red wine, garlic, black peppercorns

Tasting notes: Great color, aroma and tasty on the palate. Perfect to enjoy by itself, on a charcuterie board, tapa or to add into any breakfast, lunch or dinner recipe. Pairs great with a Spanish beer, Albariño Wine, Jerez or a Tempranillo from Ribera del Duero or Rioja regions (including a Rioja Blanco).

*Products available under this category: Ham, Shoulder, Loin, Coppa and Chorizo
**Our Ham is cured for 18-24 months

By following the Cajun tradition this "ham" is cut from the pork shoulder rather than the hind legs. The rich dense meat is heavily spiced with white pepper, allspice, chilies, and marjoram before hanging in the smokehouse for a thick lick of smoke from the smoldering pecan wood. Traditionally used in cajun cooking adding depth to gumbo, jambalaya and dirty rice but can be used in other styles of cooking too. Add a bit of chopped tasso to creamy dips and fondues for rich, peppery bite and pleasing texture. Or add to eggs, greens, soups, or use it as the perfect accompaniment to briny shellfish.

All Smoking Goose recipes begin on the farm. They carefully curate farm sources based on research, site visits, flavor, and personal relationships with farmers. THe base requirements for all Smoking Goose farm sources: Small Family Owned Farm, No factory Farms, No Gestation Pens,  Antibiotic Free, 100% Vegetarian Feed, No Growth Promotants, Humanely Slaughtered

What we love about this is not how much we do to it, but how little.  You’ll be hard pressed to find a simpler, more authentic Spanish style Chorizo produced here in the US.  
Our Chorizo uses as few ingredients as possible, for the process to still work.  Made simply with:

- Heritage breed, Animal Welfare Certified Pork
- Solar Evaporated Sea  Salt 
- Pimentón de la Vera from Burlap and Barrel 
- A kiss of garlic

Chorizo Seco is a true expression of what can be when a short list of phenomenal ingredients are guided through a process through transformation. 

- Gluten-free 
- Keto-friendly
- Refrigeration recommended, not required 
- Shelf Life 4-6 months 
- Product contains natural, beneficial white mold on the surface! 

    - no “Natural flavors”
    - no “spices”
    - transparent ingredients 
    - minimal packaging 
    - slow fermented & cured 

Charlito's Cocina's Trufa Seca is a deliciously sensual incarnation of cured goodness that will surely arouse your senses. Made with pasture-raised, heritage breed pork and Seasoned with black truffles and mineral-rich sea salt, this is a striking example of how minimal ingredients can produce a world unto itself of complexity. Dry-Cured for up to two months. Not heat treated or smoked. Enjoy with leisure!