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Where to find a wide variety of charcuterie online

post #1 of 17
Thread Starter 
After my most recent trip to Las Vegas and an enjoyable experience with charcuterie I started exploring around Birmingham trying to find a store with a good selection. Sadly, all I've been able to find is a store with prosciutto, genoa salami, and serrano ham. They are all good, I'd just like more options than that. So, can anybody make recommendations for an online store with a wide selection of charcuterie? Unfortunately making my own isn't feasible.

Thanks, h_s.
post #2 of 17
Are you looking to buy from makers? If so, I think you are going to need a few sources, since the guys who make the best spanish products won't make the best Italian or French.

I would use La Tienda as a source for Spanish, and look for Fra Mani "brand" for Italian stuff. There is not a lot of good French charcuterie around, which is sad because their charcuterie is probably the best (of course, it is the only charcuterie, but that is semantics.) Not sure why there is a lack.
post #3 of 17
Contact these guys and ask for someone who will ship to you.

http://www.framani.com/about-framani/
post #4 of 17
Try these guys as well

http://fattedcalf.com/retail.html

Damn, this is making me hungry!
post #5 of 17
I've never tried their charcuterie but I think this is what you are looking for.

http://www.deandeluca.com/french-style-charcuterie-collection.aspx

350
post #6 of 17
Check out: www.savoryfood.net and click on the "Meats & Dry Cured" link. That chorizo is to die for.
post #7 of 17
Mmmm magret du canard. And jambon de Bayon(ne???). Formidable.
post #8 of 17
Thread Starter 
All great suggestions, thanks. I think the simplest solution might be to start off with the Dean and Deluca charcuterie collection. Since it's displayed sliced is it safe to assume that it will be shipped sliced? How long will something like that last (before it spoils)? Thanks again.
post #9 of 17
Quote:
Originally Posted by Piobaire View Post

Check out: www.savoryfood.net and click on the "Meats & Dry Cured" link. That chorizo is to die for.

Yeah, Palacios is very good. So is Dona Juana, for other chorizo styles.
post #10 of 17
Quote:
Originally Posted by hopkins_student View Post

All great suggestions, thanks. I think the simplest solution might be to start off with the Dean and Deluca charcuterie collection. Since it's displayed sliced is it safe to assume that it will be shipped sliced? How long will something like that last (before it spoils)? Thanks again.
The jambon will last a few months. The magret a month or so. The salami, not sure, but I guess a few weeks, too if shrink-wrapped(?) and sliced, but honestly I think it will be in one piece and therefore last a lot longer. Just remember that there is a loss in both taste in texture when things are cut (especially w/r/t the jambon).
For magret du canard/d'oie fumé you might want to have a look at Edouard Artzner (the ones I've posted a few weeks ago). I'm sure they're somewhere available in the US, too.
post #11 of 17
Thread Starter 
As a surgeon I'm ashamed to admit that my knife skills aren't up to par for cutting paper thin slices of cured meats. Suggestions?
post #12 of 17
Quote:
Originally Posted by hopkins_student View Post

As a surgeon I'm ashamed to admit that my knife skills aren't up to par for cutting paper thin slices of cured meats. Suggestions?


You can buy small meat slicers (deli slicers) a lot of places

post #13 of 17
I'm sure the jambon and magret are already cut. I have strong faith in you that you're able to cut some saucisson/"salami". No need for paper thin "salami" slices.
post #14 of 17
Quote:
Originally Posted by itsstillmatt View Post

Yeah, Palacios is very good. So is Dona Juana, for other chorizo styles.

Explain the difference in styles to us noobs. I take it Palacios and Dona Juana are both dried Spanish style.
post #15 of 17
That's done with a commercial/rotary blade slicer.
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