Big Chet's

Spicy fennel and garlic salami.

Try Big Chet’s sliced on a baguette, as part of a charcuterie board, or add the hard ends to a giardiniera or ratatouille!

• Format: Hot Finocchiona style salami
• Casing/Seasoning: In pork casing with black pepper, red pepper, fennel, garlic and white wine
• Aged: about 3 months
• Size: about 6 pounds
• Tasting notes: Like its smaller counterpart, the fennel and spice of the red pepper play nicely with the garlic and white wine, making Big Chet's a classic and balanced salami.

Salami François

White wine, white pepper, and garlic salami that is meat-forward in taste.

Salami François sliced and added to a salad, sandwich, or charcuterie board is best!

• Format: Genoa style salami
• Casing/Seasoning: In beef bung casing, with white pepper, garlic, and white wine
• Aged: about 3 months
• Size: about 6 pounds
• Tasting notes: Salami François is subtly perfumed and has a finer ground than most others. The seasonings help to celebrate the meat itself.

Salbando Grande

Mildly spicy salami

Salbando Grande tastes great on a sandwich with some aioli and a mild cheese. Add cubes to a salad for a bit of zing.

• Format: Soppressata style salami
• Casing/Seasoning: In beef bung casing, with black pepper, red pepper, garlic and white wine
• Aged: about 3 months
• Size: about 6 pounds
• Tasting notes: A larger version of our take on a mildly spiced salami, Salbando Grande is still subtle, but the spice blossoms as you eat more and more...and more.

Extra Vecchio

White wine, garlic, black pepper salami.

Extra Vecchio pairs perfectly with figs, apples, and nuts. Particularly good with mild cheese and Lambrusco.

• Format: Felino style salami
• Casing/Seasoning: In pork bung casing, with black pepper, garlic and white wine
• Aged: about 2 months
• Size: about 2 pounds
• Tasting notes: The Extra Vecchio is a meat-forward salami celebrating the quality of the raw products with little alteration.

Pork Queen

Funky black pepper and garlic salami.

Pork Queen is great with fresh fruit and cheese.Particularly good with aged cow’s milk cheese.

• Format: Crespone style salami
• Casing/Seasoning: In pork middle casing, with black pepper, garlic and white wine
• Aged: about 6 weeks
• Size: about 1 pound
• Tasting notes: The Pork Queen celebrates the quality of the product with minimal seasonings of black pepper and garlic to augment the meat. The casing brings out a mushroom-like funk.

Boldog

Paprika and garlic seasonal salami.

Try Boldog diced with soft scrambled eggs or as part of your charcuterie board!

· Format: Similar to a Hungarian salami or Spanish chorizo.

· Casing/Seasoning: In pork after ends casing, with paprika peppers, garlic, black pepper, and red chili flake.

· Aged: about 6 weeks

· Size: about 10 oz

Boldog is a seasonal product and is usually sold during the winter months due to needing to dry the pepper it uses and naturally, to give our first batch a taste test!

The Vecchio

Black pepper, garlic, white wine salami.

The Vecchio can add a layer of flavor to any sandwich, can be sliced onto a pizza, or can be diced and tossed into a salad.

• Format: Saucisson Sec style salami
• Casing/Seasoning: In beef middle casing, with black pepper, garlic, and white wine
• Aged: about 4 weeks
• Size: about 7.5 oz
• Tasting notes: With very little to distract from the meat, the spices and salt play a supporting role for this classic salami.

Chuck Fred

Smoky, spiced salami.

…Much like the man himself, it’s namesake, Chuck Fred. The Chuck Fred is great on its own or as a topping on a fresh pasta with greens.

• Format: A Red Table Meat Co. Original salami
• Casing/Seasoning: In beef middle casing, with black pepper, nutmeg, allspice, garlic, and white wine
• Aged: about 4 weeks
• Size: about 7.5 oz
• Tasting notes: A Mike Phillips original, this salami has Eastern European influences, soft spices, and a light smoke perfume.

Chet's

Spicy fennel and garlic salami.

Chet’s is great in pasta with summer tomatoes.

• Format: Hot Finocchiona style salami
• Casing/Seasoning: In beef middle casing, with black pepper, red pepper, fennel, garlic, and white wine
• Aged: about 4 weeks
• Size: about 7.5 oz
• Tasting notes: The fennel and spice of the red pepper play nicely with the garlic and white wine, making Chet's a classic and balanced salami.

Salbando

Spicy, but not that spicy—here in Minneapolis, we call it “Minnesota spice.”

Salbando is nice on a sandwich with some giardiniera, or try it in scrambled eggs!

• Format: Soppressata style salami
• Casing/Seasoning: In beef middle casing, with black pepper, red pepper, garlic and white wine
• Aged: about 4 weeks
• Size: about 7.5 oz
• Tasting notes: Our take on a mildly spiced salami, Salbando is still subtle, but the spice blossoms as you eat more and more...and more.

The Royal

Cooked smoked ham.

The Royal goes best on a baguette with butter to make the best ham sandwich you’ve ever had.

• Format/Cut: Cooked smoked leg
• Casing/Seasoning: Fermented and cured without casing, with salt, sugar, bay leaf, rosemary, garlic, allspice, juniper, coriander, and black pepper
• Aged: about 1 month
• Size: about 12 lbs
• Tasting notes: Delicate, sweet, and salty with soft spices, subtle flavor, and herbaceous finish. The Royal makes for a ham like none other.

Mortadella

Fully Cooked.

An amazing addition to any sandwich hot or cold. Also try it cubed on a cheese and charcuterie board.

Casing/Seasoning: in beef casing, with coriander, black pepper, rosemary & sherry wine.

Size: about 5 pounds (coming soon 10oz Mini Mortadella)

Big Chet's

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Salami François

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Salbando Grande

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Extra Vecchio

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Pork Queen

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Boldog

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The Vecchio

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Chuck Fred

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Chet's

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Salbando

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The Royal

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Mortadella

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