CHARCUTERIES
- Terrinebutcher's offering of the moment
- Chicken Liver Parfaitlayers of chicken liver mousse and fat capped
- Torchon Of Foierolled foie gras, brandy and spice$9.00
- Bresaolaair dried beef eye of round, thyme, juniper, red wine
- Loinzaair dried pork loin, spiced
- Coppaair dried pork shoulder, spice and herbs
AIR CURED SALUMI
- Riojaeasy going, smokey & garlicky
- Saucisson Secclassic french dried sausage
- Hot Hungarianspicy like a chorizo with all the paprika
- Black Pepper Salamitraditional with black pepper coating
COW
- Brillat Savarinlike a triple cream brie, but better! FR
- Le Sauvaginewashed rind & surface ripened, smooth, rustic CA
- Comtedense, nutty, slightly fruity FR / unpasteurized
- Stiltonintense, rich, thick UK
- Tête De Moinefirm, floral and fragrant SW
SHEEP
- P'tit Basquesweet, pungent, mildly nutty FR
- Manchegotangy, fruity & nutty SP / unpasteurized
- Brebicetpillowy & bloomy rind, silky smooth, dry hay FR
- Pecorino Al Tartufoearthy with a slight sharpness IT / unpasteurized
- Lamb ChopperSweet, buttery, caramely USA
GOAT
- Honey Bee Goat Goudasemi-firm, caramel, nutty NL
- Persille De Chevrestrong and spicy, blue veined, tangy FR
- Cabra Romeroaromatic, buttery, lots of rosemary ESP
- Sainte-Nitouchesemi-soft, washed rind, notes of toasted wheat CA
- Kaltbach De Chevreausmooth, buttery, cave-aged NL
