Charcuterie

Traditional curing, slow fermentation, and patient aging -- applied to exceptional Duroc pork. Our charcuterie follows European methods honed over centuries to develop deep, complex flavor.

Bacon

Dry-cured and smoked in-house. Our Duroc bacon has a richness and depth that makes commercial bacon taste like cardboard.

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Pancetta

Italian-style cured pork belly rolled with black pepper and herbs. Air-dried to develop deep, complex flavor.

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Guanciale

The essential ingredient in true carbonara and amatriciana. Cured from Duroc pork jowl for unmatched richness.

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Salami

Slow-fermented and air-dried salami made from Duroc pork. Each batch is aged to develop complex, nuanced flavor.

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Ham

Whole-muscle cured ham made from Duroc legs. The intramuscular fat melts on the tongue with incredible sweetness.

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