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Cerveza Seca - Dry Cured Beer Salamis (Presliced) - 15 x 3oz

Cerveza Seca - Dry Cured Beer Salamis (Presliced) - 15 x 3oz

Regular price
$77.87
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$77.87
Regular price
$120.00
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Charlito's Cocina's Cerveza Seca 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 of fermented brown ale, pasture-raised, heritage breed pork, and hand-harvested fleur de sel, this salumi is a pioneer, a rogue, an adventurer, and 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 we recommend you enjoy it within the first 2 months after purchase.

 

Tasting Notes:

Malty, Yeasty, A touch of funky sweetness

Pairings:

On: A board, salad, pizza, or on its own

In: A sandwich, mac 'n cheese

With: Clothbound cheddar, Alpine-style cheese, Porter, Lager, Pinot Noir, Dry Riesling

 

Ingredients:

Pork, sea salt, beer, celery extract, cane sugar, lactic acid starter culture.

 

We are a small producer of hand-crafted cured meats made from sustainable raw materials, based in New York City. Our intention is to preserve gastronomic tradition and to help integrate it into the time in which we live.  Our products are simple and made with the cleanest, best ingredients we can find, with a technique that has survived and evolved through generations. All of our products are made by hand, slowly, in small batches.
 

Charlito’s Cocina began in 2011, inspired by a desire to preserve the food preservation tradition of curing, as well as the goal of making high quality cured foods more accessible. Specializing in dry-cured salami, with a technique that has survived and evolved through generations.  Our goods are influenced by the curing traditions of Southern Europe, particularly Spain.

Nutritional Information

ALLERGENS gluten, celery
INGREDIENTS Pork, sea salt, beer, celery extract, cane sugar, lactic acid starter culture.
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