Artisan – Handcrafted – Exclusive Ultimate Carnivore Meat Club for Discerning Individuals

I received a Carnivore Club box containing four types of salami to facilitate a review.*

The Carnivore Club is the world’s first curated cured meat of the month club featuring artisans for around the world. Each month the members receive an impressive faux-wood box filled with 4-6 handcrafted cured meats for top artisans. Like wine, the laborious craft of cured meats is an art form that requires the diligent pursuit of perfection through endless hours of trial and error. Carnivore Club celebrates the individual recipes of each cured meat savant, no two meats are alike even when similar in name.

Each month’s box is themed around one producer specializing in a particular style of cured meats. French Charcuterie (Charcuterie = cured meats), Italian Salumi, Spanish Chorizo, South African Biltong, and Artisanal Jerky are only a few of the delicious meats featured each month. Carnivore Club loves artisans that purchase ethically treated animals, employ humane practices, use locally sourced ingredients and have a passion for making exceptional products. Carnivore Club is about “satisfying your inner carnivore” through the discovery of amazing cured meats and the story of their creators.

My gift box contained Angel’s Salumi, from Angel’s Salumi & Truffles which was founded in 2010 by Pascal Besset, a chef hailing from, South of France. Instead of toiling in different meat types, their focus is simple, create the best, most unique salami on the market, using only naturally raised meat. Their dedication to bringing luxury charcuterie to the table in tireless. In addition to making some of the finest salamis, they also import Italian and Spanish truffles — a luxury ingredient that’s deeply ingrained in European culture. The unique selection of truffle products makes its way into the charcuterie pretty regularly.

The flavor used in Angel’s Salumis are Mediterranean and European-simple, straightforward and historically significant ingredients done really well. All meats are certified to be free of antibiotics, steroids and growth hormones, with game meats also being raised free-range or caught wild. From the beginning to the end, there’s nothing not to love about Angle’s Salumi gift box.

Including:

White Truffle Salami – The dry-cured, fermented salami starts with 100% humanely raised Berkshire pork, curing spices, white peppercorn, Grappa – grape-based Brandy – and 5% Italian White Alba truffles. It’s aged to perfection for 3 months. White truffle is pungent and full of flavor, so this salami is perfect with a Pinot Noir or Borola wine.

Black Truffle Salami – The flavors of heritage Berkshire pork brought alive in this salami with red wine, Armagnac brandy, curing spiced and 5% European Black Winter Truffle, a strong and somewhat what sweet truffle. The salami is best-eaten solo or on a charcuterie board with your favorite cheese and a glass of red or white Burgundy.

Venison Salami – New Zealand free range venison is in the mix here, alongside Berkshire pork for added tenderness and marbling, Red wine adds depth, and juniper berries, black peppercorns add a unique piney, earthy flavor that compliments venison perfectly. Try it with a glass of Zinfandel or a gin and tonic.

Duck Salami – Dick makes amazing charcuterie, but the use of wild duck in this recipe truly brings it to the next level. 100% cage-free duck meat is mixed with red wine and black peppercorn, then aged two months. You’ll notice a more tender mouthfeel and a mellow but gamey taste. Pair it with ripe fruit, like pears or grapes, along with a mellow cheese to compliment the delicate duck flavor.

Take a look at previous Carnivore Club boxes displayed below. This first box displayed in the photograph below pulls at my heart. I. LOVE. BACON.

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Find out more at Carnivore Club.

 

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