Blackbelly Charcuterie

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We pride ourselves on applying old world European craftsmanship to the production of our salami, salumi, and charcuterie.

Fermented sausages as well as whole muscle curing, featuring prosciutto, coppa, bresaola, and more are at the heart of what we do. Blackbelly-made meats age in the custom, climate controlled drying chamber, on display in the center of our shop. This process enables the production of salumi of a consistent quality and unparalleled flavor. 

Other types of fresh charcuterie are made in- house as well, such as fresh sausages, terrines, deli meats and more.

We offer daily charcuterie boards on our menu, but if you seek something larger or more customized, please complete the inquiry form below.