Welcome to St. Kilian's Cheese Shop!
Our cheesemongers do all the work for you by selecting some of our favorites, then slicing your order so it's ready to serve. We'll typically include 3 varities of cured meats with one spicy option.
This makes a great addition to a cheese plate or served on it's own with cornichons, mostarda and fresh bread.
We founded our business on our obsession with making great bacon and a passion for heritage pigs. And the most honored legacy of a glorious Tender Belly pig is truly great bacon!The heritage pigs we use for our retail bacon are naturally grown: NO antibiotics, NO hormones, NO gestation and NO nitrates or farrowing crates, and fed a 100% vegetari...
This famous Prosciutto from Italy is reserve (extra aged) version of the San Danielle Varietal. We love this Prosciutto for its concentrated flavors, natural sweetness and rich texture.
Dry-rubbed and cured with our proprietary blend of herbs and spices, then smoked with pecan and peach wood.
About River Bear - River Bear American Meats is a Denver-based company owned by Chef Justin Brunson that uses old world techniques to make new world fresh and cured meats. We only source from family farmers who raise their animals the righ...
Jamon serrrano is the spanish cousin of Prosciutto. This dry cured leg of pork is subtle and slightly sweet, sliced thin and ready to eat. For our Serrano, we usually select a leaner cut and younger age, this results in a tender alternative to our reserve prosciutto.
Similar to prosciutto but smaller in size, a prized whole cut of pork is used, a perfectly marbled, shoulder cut that is dry-rubbed, marinated and then air-dried to perfection. Like prosciutto, coppa should not have distinctive flavors beyond the sweet aged meat flavor. Coppa can replace prosciutto in most applications, and makes a great additio...
The Calabria region is known for spicy foods, including the all-important Calabrese salami, also known as pepperoni. The Creminelli version is spicy but not overwhelming making it ideal as a pepperoni for pizza.
Traditional Italian style salami, modeled after the sopressa vicentina from the Vicenza province of Northern Italy. Coarsely cut and scented with clove. Moist and full-flavored.
Traditional coarse ground dried salami from Basque region of France. Similar to the Rosette de Lyon but with a little spice!
PDO certified cured ham from southwest France, made using traditional methods from hogs native to the region and salt from a saline spring.
Duck, pork, mushrooms, specially blended spices and a dash of fine cognac go into this Duck Liver Mousse pâté. This pâté is smooth, spreadable and decadent.
A Wisconsin style, American Bratwurst from River Bear American Meats.
About River Bear - River Bear American Meats is a Denver-based company owned by Chef Justin Brunson that uses old world techniques to make new world fresh and cured meats. We only source from family farmers who raise their animals the right way – the humane way. All our pork p...