Our charcuterie is made in small batches at our USDA-inspected facility in the Hudson Valley, using traditional European techniques and locally sourced ingredients whenever possible. Explore our product lines below to learn more about how each one is made — then head to the shop to bring some home.

Salami

European-style dry-cured salami, made slowly over five weeks with carefully selected spices, herbs, and sometimes a splash of wine.

Charcutier's Reserve Salami

Our most limited salami, made in extremely small batches of 175 lbs or less using pork from our own family farm.

Fresh Sausage

Sausages inspired by classic varieties from around the world, made with pork, beef, or lamb, and no fillers or artificial ingredients.

Bacon

English-style bacon cured with local maple syrup and a natural cure — no added nitrates or nitrites.

Spreadable Salami

A unique spreadable charcuterie with all the funky flavor of salami and the consistency of a pâté.

Cured Meats

Whole-muscle charcuterie like pancetta and guanciale, slowly salted and air-dried for 30–45 days.