Our whole-muscle charcuterie is made in small batches using pasture-raised pork from our own family farm, Herondale Farm. Each cut is slowly salted with the best spices and herbs, then aged in our custom drying chambers at our USDA-inspected facility in Ancramdale, NY.
Pancetta — Pork belly salted with grey sea salt, fennel, rosemary, garlic, and red pepper, then hung to dry for 30–45 days. Dice and fry until golden for pasta, pizza, soups, or salads.
Guanciale — Pork jowl cured the same way as our pancetta — the traditional bacon of Spaghetti alla Carbonara, and just as good on pizza or salad.
