Welcome to St. Kilian's Cheese Shop!
Mackerel Fillets in Extra Virgin Olive Oil
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.
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.
Classic dry cured, Italian style pork salame with whole fennel seed, garlic and wine. Great for a antipasto dishes or on sandwiches.
Made with New Belgium® Fat Tire® Beer, this brat has a distinct crisp beer flavor. The beer is added directly to the coarse ground pork and spices, allowing the flavor to permeate the whole brat.
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.
A banger is a tender and fluffy sausage with a sagey lift to them. CharcutNuvo's British Style Bangers contain humanely raised pork, and are enhanced with organic sourdough bread and spices. It’s perfect for breakfast, or dinner with mashers.
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.
Unlike traditional Braunschweiger found in grocery stores, CharcutNuvo's Braunschweiger is fine, delicate, and spreadable. It is 100% pork with a nice hint of onion.
Anchovies in Olive Oil