February 2018 Classic Box

February 2018 Classic Box

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Double Feature from Marcos Salamanca & Pork Shop

This month Carnivore Club is featuring two outstanding artisans that are making a significant impact in the Canadian Charcuterie marketplace.

Our first artisan, Marcos Salamanca, has been producing cured meats the old fashion way since 1960. Marcos hails from a small town of 1000 people called Soto Serrano in the region of Salamanca in Spain. All their livestock is raised in the region registered for its compassioned farmers. Marcos Salamanca dry cures all its product in the belly of a mountain—where its higher moisture levels creates a very unique flavour profile.

The second artisan, Les Charcutiers Pork Shop, is a Montreal based company founded by self-taught food and deli meat entrepreneurs Tommy Gosselin and Frédéric Daoust. Their products always start with a story, like the people they meet or a character of a region they want to invoke in the taster’s mind.

In February, Canadians can look forward to:

  1. Iberian Chorizo Mini Chub
  2. Iberian Salchichon Mini Chub
  3. Iberian Chorizo pre-sliced
  4. Lawrence Sausage
  5. Leeroy Sausage

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