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.” Choose your flavor:
Cerveza Seca (Dry Cured Beer Salami): Bold and subtle with a robust autumnal warmth, Cerveza Seca demonstrates how the use of beer in the curing process can produce a flavor so enchantingly unique, that it eludes classification. Slowly dry-cured with a bottle fermented brown ale, pasture raised, heritage breed pork, and hand harvested fleur de sel, this salumi is a pioneer, a rogue, an adventurer, and a distinctive addition to any table.
Campo Seco: Earthy and rustic, sophisticated, yet totally accessible, the “Campo Seco” is made simply from pasture raised, heritage breed pork, and cured with a mineral rich, gentle, yet complex fleur de sel. Intended to demonstrate the power of simple, excellent ingredients, Campo Seco is versatile and long lasting, pairing deliciously with a wide variety of cheeses, fruits, and condiments. It is also a graceful complement to pasta, risotto, or scrambled eggs, to name a few.
Trufa Seca: This deliciously sensual incarnation of cured goodness will surely arouse your senses. Seasoned with black truffles and mineral rich sea salt, Trufa Seca is a striking example of how a few excellent ingredients can produce a world unto itself of complexity. Made with pasture raised, heritage breed pork. 2012 sofi Silver Finalist: Outstanding New Product.