Although charcuterie has grown in popularity in recent years, especially the charcuterie board, it is in fact, not a modern concept. This French term has been around for over 500 years. In ancient times, the process of salt-curing meat was strictly used to extend its shelf life. However, by the 18th century charcuterie was refined and well-established. France began to export their expertise on creating quality charcuterie into a dynamic culinary art form. Today, cured meats are made around the world in many different forms, from Italian Salumi to American smoked meats there are always new flavors and styles to try!
At Zupan’s, we source high quality domestic and imported charcuterie providing a wide variety of taste profiles and flavors. Each unique product can be added to many different dishes creating endless ways to enjoy the world of charcuterie.
smoking goose charcuterie
Based in Indianapolis, Smoking Goose was started by high school sweethearts Chris & Mollie Eley. Working by hand in small batches, Smoking Goose partners with family farms to create top-quality slow cured salami and smoked meats.
Dodge City Salami
A Zupan’s staff favorite. This delicious pork salami is seasoned with fennel pollen and pink peppercorn. The coarse-ground pork offers a rich, buttery mouthfeel, which balances the bright notes of the seasoning. Don’t miss pairing this on your next charcuterie board alongside olives, preserved mushrooms, blue cheese, mozzarella or ricotta.
Wagyu Bologna
This is not your childhood bologna. Created from domestic pasture-raised Wagyu beef and spiced with white & black peppercorns, coriander, paprika & mustard. This delectable meat is delicious fried for a sandwich, in an egg-in-a-hole or placed on your next charcuterie board.
Soppressata
Adding their own touch to the many recipes for soppressata, this pork salami has clove, nutmeg, ginger and black pepper. Slice it into sandwiches, over white pizza or cut into cubes for stuffing and dressings.
Pio Tosini
What started as a small meat curing business in the back room of the Tosini family grocery store in 1905, has turned into an award-winning operation, winning top 10 best Prosciutto di Parma in Italy. The roots of the company started in the heart of northern Italy in the small town of Langhirano in Emilia Romagna. After World War I, Ferrante and a young Pio began experimenting with new processing techniques and curing methods, gradually improving the business to what we enjoy today!
Prosciutto de Parma 24-30 months
Cured for a minimum of 600 days, 200 days longer than typical prosciutto, this ham has only four ingredients: Italian pork, salt, air, and time. The extended time allows for more salt penetration giving the ham a sweetness that only comes from the added days of curing. The final product is stamped with the number of the farmer who bred the pigs and the curer, and each ham can be traced back to its origin.
Pair with charcuterie boards, brie with baguette and melon.
levoni
Founded in 1911 by Ezechiello Levoni near Milan, Italy, Levoni creates recipes that tell the whole tradition of Italian charcuterie. They proudly use only pigs that are born, bread and processed in Italy, ensuring the quality of their products and unique flavors of the many Italian regions are preserved. The company is still a family business, now on its fourth generation, and producing high quality meats, available in over 10,000 shops in Italy and serving customers around the world.
Prosciutto San Daniele 16 Months
Produced according to the DOP San Daniele Prosciutto Consortium standards, the legs of this cured ham have been thoroughly selected by experienced Levoni personnel, and only those with the ideal characteristics proceed to be aged for 16 months. Slices are red with rosy lean parts and silky white fat. This ham has an intense aroma with delicate tasting notes of almonds and nuts.
Pair with Alpine cheeses, Asiago, Fontina and Taleggio.
Speck di Prosciutto
This smoked dry-cured ham is aged 4 months and in small batches. Sweet and savory, with a smoky aftertaste. Pair with cheese, dried fruit, or as a pizza topping.
fra’ mani
Launched in Berkeley, California in 2006 by acclaimed chef Paul Berotlli, Fra’ Mani creates salami that is inspired by the flavors, techniques, traditions and culture of Italy. Infusing flavors and creativity that only a chef can bring, Berotlli oversees the creation of each product. With meat sourced from family farms committed to the land, their animals and people, they ensure animals are humanely raised without antibiotics, growth hormones or by-products.
Nostrano Salami
The word Nostrano means “our own” in Italian and this salami is just that for Fra’ Mani. Seasoned with sea salt, black pepper, garlic and white wine, this salami is mild with a touch of sweetness playing homage to classic Northern Italian style. Pair with pears, burrata or sliced with a drizzle of extra virgin olive oil.
Toscano Salami
Inspired by Tuscan tradition, this salami is made with lean cuts of pork and a touch of pearly white fat for a unique taste and texture. Seasoned with red wine, black pepper, garlic and sea salt. Pair with Pecorino-Romano, plain crackers or slice of unsalted bread.
Fermín
In 1956, in the magical medieval village of La Alberca in Spain, Fermín, began producing what would become the highest quality lberico products in the world. Fermín Martín and his wife, Victoriana Gómez spent years gathering traditional knowledge for caring for and curing the best Iberico pigs in La Alberca. Today Martín’s children, Santiago and Francisca, run the company maintaining the same unique and artisanal techniques from day one.
Iberico Paleta
Considered the highest quality ham across the world, Jamon Ibérico comes from the distinctive black Iberian pig native to areas of Portugal and Central and Southern Spain. They graze freely in one of Spain’s most beautiful landscapes, a Dehesa. This unique ecosystem is a meadow filled with holm and cork oaks and the ground is cool and covered with a blanket of grass. During the Montanera season, also known as acorn season, the 100% Ibérico pigs eat exclusively acorns that fall from the oaks. The free-range method and an exclusive acorn-only diet develops a meat texture that is smooth and tender. Experience soft, buttery and warm flavors with a sweet finish.
Only produced in this region of Spain, this is a must try. Pair with crusty bread & manchego cheese.
