Trufa Seca’s Taste
Charles “Charlito” Samuel Wekselbaum, founder of Charlito’s Cocina, traveled to Spain after culinary school to study charcuterie in the Spanish tradition, with a strong emphasis on the highest quality ingredients. His trufa seca , made from pasture-raised heritage-breed pork, is a stellar example of “less is more”, simply seasoned with just black truffles and sea salt, but encompassing a world of flavor. A Silver Medal Finalist in the 2012 sofi Awards!
Serving Trufa Seca
Compliment the coarse grind and subtle pork and truffle flavor with crusty baguette and a semi firm or firm cheese. Big bold wines and lagers work well with the earthy undertones in the meat.
How Trufa Seca is Made
This deliciously sensual incarnation of cured goodness 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. It makes for a rich and meaty snack. Everything is better when you add pork.