315 Fayette St, Manlius, NY 13104 315.682.MEAT (315.682.6328)
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Our Own Charcuterie

So what is “charcuterie”? Charcuterie (pronounced shar-koo-ter-ee) is the branch of cooking devoted to prepared meat products, such as salt-cured and brined meats, patés and terrines, and fermented sausages, primarily from pork, although also from beef. Charcuterie was originally intended as a way to preserve meat; today charcuterie meats are prepared for the flavors derived from the aging and preservation processes. Our butchers at SHF are handcrafting a variety of charcuterie, using age-old European recipes, from our own pork and beef. It’s an amazing selection of old-world meats, representing a huge array of flavors, all made right here in our shop!

Please note that although we produce a large selection of charcuterie, the selection we feature in our case will be based on ingredient availability and production. Please contact us with any questions or to place a special order.

What do you think about an elegant tray of charcuterie for that weekend party? Such wonderful, interesting flavors to present to your foodie friends! Click here to contact us for a sliced-to-order tray of Old-World cured meats, or to find some of the local artisan cheeses that will pair well with those meats.

Order a Charcuterie Plate

Artisan Cheeses at SHF

CURED MEATS

Coppa

Coppa is a dry-salt-cured pork deli cut, a whole-muscle salume seasoned with white wine and garlic before curing for six months.

Coppa

Coppa is a dry-salt-cured pork deli cut, a whole-muscle salume seasoned with white wine and garlic before curing for six months.

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Cooking instructions

Pancetta

Pancetta is an Italian bacon made of pork belly meat that is salt cured and spiced with black pepper, and typically sliced thin and eaten raw as part of antipasti.

Pancetta

Pancetta is an Italian bacon made of pork belly meat that is salt cured and spiced with black pepper, and typically sliced thin and eaten raw as part of antipasti.

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Cooking instructions

Lonzino

Lonzino is salted and dry-cured pork tenderloin, flavored with juniper.

Lonzino

Lonzino is salted and dry-cured pork tenderloin, flavored with juniper.

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Cooking instructions

Guanciale

Guanciale is cured pork jowl, rubbed with salt, sugar, black pepper and fennel, and then cured for three weeks, sliced parchment thin for deep flavor and delicate texture.

Guanciale

Guanciale is cured pork jowl, rubbed with salt, sugar, black pepper and fennel, and then cured for three weeks, sliced parchment thin for deep flavor and delicate texture.

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Cooking instructions

Filetto

Filetto is salt-cured and air-dried pork tenderloin, cured and seasoned with rosemary and black pepper.

Filetto

Filetto is salt-cured and air-dried pork tenderloin, cured and seasoned with rosemary and black pepper.

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Cooking instructions

Speck

Speck is a dry-cured, lightly-smoked German-style ham flavored with juniper.

Speck

Speck is a dry-cured, lightly-smoked German-style ham flavored with juniper.

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Cooking instructions