After graduating from the French Culinary Institute, Charles Wekselbaum—or Charlito as his family calls him—decided to forgo the kitchens of New York and follow his passion for charcuterie to Spain. He apprenticed in the towns of Salamanca and Extremadura, learning the centuries old tricks of the trade. By 2011, he found himself making and selling salami stateside under the affectionately titled name “Charlito’s Cocina.”
Ancient techniques for curing meats and America’s craft brew movement collide! Heritage breed pork, fleur de sel, and brown ale combine to make delicious award-winning salami.
Please note, all salami requires 2-day shipping