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CHARCUTERIE & BACON

CHARCUTERIE & BACON

JACüTERIE - Founded in 2012 by Jack Peele at Herondale Farm, JACüTERIE is an artisanal charcuterie company in the Hudson Valley of New York. JACüTERIE operates out of their own USDA-inspected facility and specializes in European style dry-cured salami and whole muscle charcuterie. While they take their inspiration for flavors from across the globe, all JACüTERIE products are made locally in the Hudson Valley, sourcing meats and other ingredients from as many local sources as possible.

Mangalitsa by Møsefund - Mangalitsa pigs, also known as lard pigs, are unique because they’re reared and produced through old world traditions of raising and butchering livestock, a process nearly extinct in America. Mangalitsa pigs are allowed to mature at a natural rate, twice that of commodity hogs, and because of their unique genetics, Mangalitsa pigs create fat that is mostly monounsaturated and high in omega fatty acids. Mangalitsa pigs are slow-raised in pastures and fed an all-natural diet unlike their porcine brethren in factory farms who are force-fattened at an accelerated rate with corn and soy which causes them to make less unsaturated fat. Mangalitsa pigs produce fat that contains 56% monounsaturated fat. It is rich in antioxidants and has the virtues of products typical to the Mediterranean diet.

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