"MeatCrafters salamis, cured meats, and sausages are made for charcuterie lovers everywhere. Our collection will satisfy the most discerning palate. We use high quality meats, many locally sourced and produced in small batches. We use the freshest spices, herbs, and seasonal blends designed to bring out unique and complex, yet subtle flavors."

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Meat Crafters

Charlie's Cafe

Boiling Beijing

2 oz. A dry cured Spanish style pork loin by Meat Crafters, made with an all-natural Duroc pork loin seasoned with smoked paprika, garlic, oregano, French thyme, and rosemary. Wash it down with a young and fruity red like Beaujolais. Ingredients: Pork, salt, smoked paprika, sugar, garlic, celery powder, oregano, thyme, and rosemary

Sliced Lomo

1.5 oz. Soppressata salami is an Italian dry salami traditionally made from prime cuts of the pig. Meat Crafters makes theirs with red wine vinegar, garlic, Indian coriander, and black pepper. Ingredients: Pork, salt, celery powder, dextrose, red wine vinegar, white pepper, black pepper, coriander, dried milk powder, sodium ascorbate, and fermentation starter culture

Sliced Soppressata Salami

1 oz. All natural Magret du Moulard duck breast seasoned with the most delicious aromatics and black pepper, and dry cured for 2 months. The team favorite at Meat Crafters, it makes the most delicious pizza topping - one thirds before baking, one thirds mid-bake and the rest after the pizza is out of the oven with tallegio cheese, fontina, fig jam, sautéed onion and some fresh herbs like parsley. Ingredients: All natural Magret du Moulard duck breast seasoned with juniper, garlic, bay leaf, and tellicherry black pepper

Sliced Duck Breast Prosciutto

1.5 oz. A traditional Italian salami with a delightful hint of fennel, using the pollen from the fennel flower instead of the seeds, which gives this salami by Meat Crafters a milder, sweeter taste than its Tuscan cousin, Finocchiona salami. With a mellow perfume of fennel and touches of garlic and pepper, it is the perfect partner for hearty cheeses and audacious wines and beers. Ingredients: Pork, salt, red wine, celery powder, dextrose, black pepper, fennel pollen, garlic powder, and fermentation starter culture

Sliced One Wild Fennel Salami

1.5 oz. The Sliced Rosemary Lamb Salami by Meat Crafters is made with fresh rosemary, a touch of cayenne, and garlic. To bring out the fat and compliment the earthiness of the lamb, we suggest pairing it with a triple-distilled tequila based cocktail. Ingredients: Lamb, salt, red wine, celery powder, rosemary, dextrose, garlic, dry milk powder, cayenne, oregano, allspice, sodium ascorbate (vitamin C), and fermentation starter culture

Sliced Rosemary Lamb Salami

2 oz. Coppa comes from the shoulder of a pig and looks like salami, marbled with delicious fat, but it is in fact a whole cut of meat taken from a single muscle. Meat Crafters slices theirs out of all natural Duroc pork collar, seasoned with spices, then dry cures for three months. Ingredients: All natural Duroc pork collar seasoned with fennel, garlic, black and red pepper, paprika, and nutmeg.

Sliced Coppa

2 oz. Bresaola is a widely popular thin sliced antipasto from lean dried salted beef. Meat Crafters dry cures natural beef eye round for 2 months, seasoned with rosemary, French thyme, and Tellicherry black pepper. Pair lean, salty and aromatic slices with a fatty and milky Burrata. Ingredients: All natural Angus beef eye round seasoned with rosemary, French thyme, and tellicherry black pepper