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Where to find a wide variety of charcuterie online

Discussion in 'Social Life, Food & Drink, Travel' started by hopkins_student, Mar 4, 2012.

  1. hopkins_student

    hopkins_student Senior member

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    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.
     
  2. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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.
     
  3. GusW

    GusW Senior member Dubiously Honored

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  4. GusW

    GusW Senior member Dubiously Honored

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  5. GusW

    GusW Senior member Dubiously Honored

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    Last edited: Mar 4, 2012
  6. Piobaire

    Piobaire Not left of center?

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    Check out: www.savoryfood.net and click on the "Meats & Dry Cured" link. That chorizo is to die for.
     
  7. b1os

    b1os Senior member

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    Mmmm magret du canard. And jambon de Bayon(ne???). Formidable.
     
  8. hopkins_student

    hopkins_student Senior member

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    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.
     
  9. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Yeah, Palacios is very good. So is Dona Juana, for other chorizo styles.
     
  10. b1os

    b1os Senior member

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    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.
     
    Last edited: Mar 4, 2012
  11. hopkins_student

    hopkins_student Senior member

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    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?
     
  12. Virchow

    Virchow Well-Known Member

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    You can buy small meat slicers (deli slicers) a lot of places
     
  13. b1os

    b1os Senior member

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    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.
     
    Last edited: Mar 4, 2012
  14. kwilkinson

    kwilkinson Having a Ball

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    Explain the difference in styles to us noobs. I take it Palacios and Dona Juana are both dried Spanish style.
     
  15. Cary Grant

    Cary Grant Senior member

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    That's done with a commercial/rotary blade slicer.
     

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