Dry cured in the classic salami style, this pasture raised pork Soppressata contains no antibiotics and no nitrates. There's nothing to mask the perfect me
Charles "Charlito" Samuel Wekselbaum, founder of Charlito's Cocina, traveled to Spain after culinary school to study charcuterie in the Spanish tradition,
Barn Burner is a cave-aged, clothbound thermalized raw cow's milk cheese that is deliciously smoky, with subtle hickory notes.
Saucisson Sec Basque is Biellese's fine French Basque-style pork sausage - coarse-ground, seasoned with red wine, and of course, pepper, giving it a spicy