Charcutier's Reserve Salami

Our most limited salami, made in batches of 175 lbs or less.

Our Charcutier's Reserve Salami is made in extremely small batches of 175 lbs or less, using pork from our own family farm, Herondale Farm as well as other local farms. We mix the pork with the best spices and herbs, then slowly ferment and age the salami in our custom drying chambers at our USDA-inspected facility in Ancramdale, NY.

Reserve Salami is available only at our farmers markets, with limited quantities online.

Find us at a farmers market or check the shop for what's currently available.

Our Reserve Flavors

Alpine Cervelat

A Swiss inspired saucisson sec mildly flavored with nutmeg, ginger, and coriander, and dotted with whole mustard seeds and black peppercorns. The Alpine Cervelat is deliciously smooth and quite different from all the rest.
Chorizo Castellano

To obtain the true flavor of Spanish Chorizo, we import the highest quality Pimentón de La Vera directly from Spain. The smokey paprika has a rich taste that cannot be replicated. The Chorizo also has a blend of chilis, garlic, and black pepper.
Finocchiona

2016 Good Food Award Winner. An old Tuscan style salami with subtle hints of fennel, garlic, black pepper, and red wine. The first salami we ever made, the Finocchiona remains a house favorite to this day.
Fuet

A much milder Spanish Salami than the chorizo, Fuet is a traditional Catalan embutido made with garlic, white pepper, white wine, and a dash of nutmeg.
Saucisson Provençal

2016 Good Food Award Winner. Inspired by the flavors of Provence, this saucisson is made with our own blend of Herbs de Provence, garlic, and black pepper.
Soppressata

2017 and 2019 Good Food Award Finalist. This classic spicy salami is made with locally grown Calabrian peppers, garlic and white wine. The excellent flavor of these peppers lends a fruity and spicy flavor. The Soppressata is excellent paired with wine and cheese, or sliced thin on a pizza.
Charcutier's Reserve 3-Pack
Made with pork from our own family farm , Herondale Farm, as well as locally sourced pork from neighboring farms and aged in our custom drying chambers.