We constantly develop ways to enhance the flavors of our Double Brook meats. We have chosen very specific breeds for taste and texture and are inspired by a nose-to-tail approach, leaving little or no parts of the animal unused. Our charcutiers and norcini are creating bacon, ham, sausage, terrines, pâtés, and confit from the meat produced on our farm.

 

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As we perfect our own methods for air-dried and fermented sausages and cured whole-muscle meats, we are fortunate to benefit from the traditional, old-world skills of the masters at Salumeria Biellese, who supply us with a range of salumi and prosciutti made exclusively with our meat.

 

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