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.
Malty, Yeasty, A touch of funky sweetness
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
Pork, sea salt, beer, celery extract, cane sugar, lactic acid starter culture.
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.
|INGREDIENTS||Pork, sea salt, beer, celery extract, cane sugar, lactic acid starter culture.|