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Our duck prosciutto is made with magret – the breast of Moulard ducks that are raised without antibiotics or added hormones. After being rubbed with salt, a little sugar, and some spices, the duck breasts are hung and air-cured – an age-old, natural...
Wagyu beef bresaola, made from beef raised humanely, with no antibiotics or hormones. This Italian-style charcuterie is hand-crafted and dry-cured with simple ingredients - nothing but beef, salt and spices. No nitrates or nitrites added.
INGREDIENTS: Cane sugar, green bell peppers, apple cider vinegar, jalapeno peppers,
raspberries, citric acid, pectin and cayenne pepper. Click here to see Nutritional Information.
INGREDIENTS: Pure cane sugar, Cabernet Sauvignon wine, lemon juice
concentrate, pectin, citric acid and pure vanilla extract.
Spruce Point is an outdoor adventurist's paradise on the coast of Maine and like its namesake, our Spruce Point Salmon, is a culinary exploration of bold flavors. Atlantic salmon fillets are dry brined, lightly trimmed and cold smoked in small batches...
Cypress Grove, California, pasteurized goat's milk, 6 month aged, gouda style, wax-rinded. More crystallized and dense, with notes of butterscotch fudge and salted mandarin orange, great tang.
Olli Sopressata: Pepper & Garlic Salami. From Olli Salumeria, made without antibiotics. Net wt 6oz.
Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'. Average size 3oz.
Pancetta (pronounced pan-CHET-tah) is a cut of pork belly meat that is salt-cured but not smoked. An Italian specialty, pancetta can be eaten both uncooked and cooked, and is sold both sliced and cubed. Sliced pancetta is best for sandwiches or antipasto...
A Delicious and Delicate Whole Muscle. This is a prime must have for any charcuterie board! We Use a Wet Brine with white wine, Fresh Herbs, Garlic, Aromatics and Spices and let this loin cure for 10 Days. We then Cover the Loin with Spanish Pimenton and...
Mitica, Venuto, Italy, pasteurized cow's milk, ash-brushed with black truffles. Notes of warm baking spices, a whiff of sambuca, and lovely savory earthiness.
Miguel y Valentino, Spain, pasteurized sheep's milk, basket-rinded, 6 months aged. Mild but with a savory tang, oily and firm, notes of arbequina EVOO and anchovies.
Cypress Grove, CA, past. goat's milk, veggie ash line, soft-ripened. Young and intense herbal tang, fresh fennel fond, buttermilk and lemon rind; chalky but gooey with an earthy sniff of daffodils.
Point Reyes, California, raw cow's milk, rindless. Cheddar-like creaminess, with notes of sweet milk, oyster mushroom and apple toast, and pink peppercorn.
Beehive Creamery, Utah, pasteurized cow's milk, cheddar washed in Basil Hayden Bourbon. Nutty and white chocolatey with some tropical spices on top of a slightly creamy and firm sharpness.
Sweet Grass Dairy, Georgia, raw cow's milk, alpine style. A bit of franc-like wet rock funks up this paste with notes of browned butter and caramelized hazelnuts.
Sweet Grass Dairy, Georgia, pasteurized cow's milk, camembert-styled bloomy rind. Notes of buttered mushrooms and cultured cream with a nice, dried grass springiness.
Baby Sour Gherkins pickled in vinegar and spices in the traditional French way.
Snowdonia, Wales, pasteurized cow's milk, wax-rinded, vintage minimum 15 months white cheddar. Pretty pinot-grigio-like acid, apples, and salted butter coated with some pleasant hay notes.
Organic Flour (hard red winter & spring wheat, malted barley), Organic Sourdough Starter (organic flour [hard red winter & spring wheat, malted barley], filtered water), Grass-fed Butter (pasteurized cream [milk], lactose starter), Sea Salt.
Deliciously addictive! The traditional taste of Ranch Dressing for a kool and kreamy taste and texture. 7oz. resealable bag.
The Spicy Ranch Krackers combine the delicious flavor of Ranch and red chili pepper, giving them a kool taste with a great, but not overpowering, spicy kick.
Jenny's original "grate" pimento cheese dip recipe, handmade in Atlanta, GA.
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