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.
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.
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.
Traditional Italian style salami, modeled after the Italian classic but crafted buv artisan US producers. Coarsely cut and scented with clove garlic and black pepper.
PDO certified cured ham from southwest France, made using traditional methods from hogs native to the region and salt from a saline spring.
The Calabria region is known for spicy foods, including the all-important Calabrese salami, also known as pepperoni. Our favorite is a an imported Calabrian style with just the right amount of spice.
A midwest staple, made front range style. 7x Wagyu Beef Smoked, then spiced with strong flavors of mustard, red pepper and coriander. A great treat for all your outdoor or indoor adventures.
About River Bear - River Bear American Meats is a Denver-based company that uses old-world techniques to make new-world fresh and cured meats. We only sourc...
The king of all cured meats! An aged shoulder of the "Pata Negra" pig, similar to a wild boar, which live in open areas and are raised on a diet of Acorns.
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...
Traditional coarse ground dried salami from the Rhône-Alpes region of France. It has a hint of red wine along with clove that has made it one of the most famous salamis in France and now in the US!
Classic dry cured, Italian style pork salame with whole fennel seed, garlic and wine. Great for a antipasto dishes or on sandwiches.
Air-dried beef selected from Black Angus top rounds grown on a small farm in Pennsylvania. Bresaola is a specialty of Valtellina, Lombardy. Typically this would be sliced thin and served with shaved Parmigiano, lemon juice and a very nice olive oil.