Visit the Charlito's Cocina website
Chorizo Seco, 8 oz
Our dry cured chorizo is our version of an old time classic made with heritage breed, pasture raised pork. It is seasoned with Mediterranean sea salt, mild paprika, and garlic. It is subtle, earthy, and just powerful enough, without overpowering. Have it with greens, a nice baguette, or our favorite way, on its own.
Ingredients: Pork, salt, paprika, garlic, evaporated cane syrup, starter culture, sodium nitrate, natural pork casing
Cerveza Seca, 6 oz
Our dry cured beer salami is 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. Store in a cool place. While salami is safe to eat for at least 6 months, it is a living, breathing product and we recommend you enjoy it within the first 2 months after purchase.
Ingredients: Pork, salt, beer, evaporated cane juice, sodium nitrite, starter culture
Truffle Seca, 6 oz
Our dry cured black truffle sausage is a 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.
Ingredients: Pork, sea salt, evaporated cane sugar, sodium nitrite, black truffle, starter culture, natural beef casing
Salami Picante, 6 oz
Our dry cured spicy salami Salami Picante was born of a tide of requests for “something hot,” a tide that has been rolling in since we began producing salami. The result is a salami that gracefully strikes a harmonious balance between “making sure the heat is felt” and “making sure you can still taste the salami’s meaty, salty nuances.” Slowly dry-cured with pasture-raised, heritage breed pork, hand-harvested sea salt, and a delicate, house-made blend of chiles, Salami Picante is a one of a kind spicy salami that will arouse your senses and heed your call when you ask for it “nice and hot.”
Ingredients: Pork, sea salt, chili pepper, evaporated cane sugar, sodium nitrite, starter culture, natural beef casing
Fig Salami, 5 oz
Our dry fig salami is inspired by the immense versatility and delightful taste of figs, this “salami” is a wonderful addition to any cheese plate, a lovely complement to a dessert, or a tasty, nutritious snack. It also works marvelously with a nice glass of Malbec, Garnacha, or our favorite, Bonarda. And, because it’s made of dried fruit, it will last a long time!
Ingredients: Fig, red wine, bourbon, sea salt
Campo Seco, 6 oz
Our dry cured country sausage is 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.
Ingredients: Pork, salt, water, evaporated corn syrup, starter culture, sodium nitrate, natural pork casing
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In the box:
In the box:
Visit the Charlito's Cocina website
Founded in 2011, C.C.’s aim is to explore and utilize the rich gastronomic traditions used to preserve food prior to the days of refrigeration and freezers. It is in the spirit of this robust tradition that we strive to create delicious, shelf stable foods using the cleanest, most well raised ingredients possible.
Because the curing of meat plays such a prominent role in the tradition of food preservation, it is one of our primary focuses. We derive our influence in this category primarily from the curing traditions of Spain, while striving, one product at a time, to distinguish a style that is uniquely our own. All the meat we use is 100% pasture raised, heritage breed pork. The salt we use is all hand harvested fleur de sel.
Our approach is to work slowly and steadily and make everything from scratch. We like to consider ourselves an incubator for gastronomic ideas. It is in this spirit that we will always strive to explore and experiment with new recipes and new products.
Our intention is to preserve gastronomic tradition and to help integrate it into the time in which we live. Our emphasis is on technique and ingredients. Our products are simple and made with the cleanest, best ingredients we can find, with technique that has survived and evolved through generations.
All of our products are made by hand, slowly, in small batches. You will find a hand-written batch number on every item.
About “Charlito,” by Charles
After gaining a wealth of knowledge working under two mentor-chefs who produced much of their own charcuterie, I attended the French Culinary Institute in New York City, where I was fortunate to work closely with a master charcutier. After finishing at French Culinary Institute, I traveled to Spain to study the Spanish tradition of curing meats and preserving food with family in Salamanca and Extremadura who had been curing meats and olives, and making wine, among other things, in their home for generations.
Born Charles Samuel Wekselbaum, and raised in New York City in a Cuban-American household, I took on the nickname, “Charlito,” derived partially from a difficulty that Spanish speakers close to me seemed to have pronouncing “Charles,” and partially of a willingness to bestow an affectionate nickname upon “little Charles.” The nickname stuck. It is rife with love, affection, and now, history. The name “Charlito’s Cocina” seemed a most fitting way to give proud and accurate identity to this gastronomic adventure.
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