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Cured Meat Sampler

4 - 6 varieties

Starting At $109


  • Includes Fedex Overnight Shipping
    • All perishable products (such as meat or seafood) are sent with gel packs via
      either Fedex Priority or Fedex Standard overnight. Almost all non-perishable
      items (such as dried mushrooms or dried peppers) are sent via FedEx Ground
      or UPS Ground, which takes 2-7 business days for delivery. A few items
      are shipped via regular mail. The shipping method for each item is noted on
      each item page.

      Items that ship via Ground can be upgraded to overnight shipping (for a fee)
      by contacting us immediately after placing your order.



  
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Size:

Choose small (4 item) sampler or large (6 item) sampler.

Features:

Ready to Eat
Dry Cured
Individually Wrapped
Duck Items Skin-On

Origin:

Fabrique Delices, California

Whether you’re planning a party or just a big fan of cured meats, these samplers offer a delicious selection of options.  Two sizes are available: a four-item small sampler and a six-item large sampler.  All these items have been expertly prepared and offer tremendous flavor.

Fabrique Delices has been carefully crafting artisanal charcuterie for over 24 years. They follow traditional recipes in order to ensure authentic texture and flavor.

Small Sampler Contains:
Smoked Magret Duck Breast (approx. 8oz)
Saucisson Sec (French Dry Salami) (10-12oz)
Chorizo d’ Espana (approx. 8oz)
Garlic Sausage (approx. 0.75lb)

Large Sampler Contains:
Smoked Magret Duck Breast (approx. 8oz)
Saucisson Sec (French Dry Salami) (10-12oz)
Chorizo d’ Espana (approx. 8oz)
Garlic Sausage (approx. 0.75lb)
Coppa (approx. 14oz)
Duck Prosciutto (approx. 0.75lb)

Ingredients:
Smoked Magret Duck Breast:
Moulard Duck Breast (Magret), Water, Salt, Sugar, Dextrose, Sodium Erythorbate, Sodium Phosphates, Garlic, Sodium Nitrite.
Saucisson Sec:
Pork, Salt, Dextrose, Spices, Lactic Acid Starter Culture, Rice Starch, Sodium Erythorbate, Garlic, Sodium Nitrite, Beef Casing.
Chorizo d’ Espana: Pork, Salt, Paprika, Dextrose, Spices, Garlic, Lactic Acid Starter Culture, Sodium Erythorbate, Sodium Nitrite, Collagen Casing.
Garlic Sausage: Pork, Water, Salt, Nonfat Dry Milk, Garlic, Sugar, Pepper, Spices (allspice, coriander, nutmeg, caraway), Granulated Garlic, Ascorbic Acid (Vitamin C), Sodium Nitrite, Collagen Casing.
Coppa:
Pork, Salt, Sugar, Spices, Sodium Erythorbate, Sodium Nitrite, Garlic Powder, Beef Casing.
Duck Prosciutto: Duck Breast, Sea Salt, Mixed Peppercorns, Brown Sugar, Fresh Garlic, Sodium Nitrite.


Storage: Store dry cured meats in your refrigerator. For long term storage they can be frozen, but this may affect their texture.

Unopened Shelf Lives:
Smoked Magret Duck Breast:
Up to 8 weeks.
Garlic Sausage: Up to 8 weeks.
Saucisson Sec:
Up to 12 weeks.
Chorizo d’ Espana: Up to 24 weeks.
Coppa: Up to 24 weeks.
Duck Prosciutto: Up to 36 weeks.

Opened & Frozen Shelf Lives
All items will keep for up to 10-14 days in the refrigerator after they’ve been opened, and up to 36 weeks if they are frozen.


Dry cured meats are delicious sliced thin for sandwiches, pizza, charcuterie platters, cheese plates, and appetizers.  They can also be used as an ingredient (cubed or sliced) in salads, soups, and other dishes.

Smoked duck breast is a particularly delicious addition to salads and paper-thin slices of coppa are a great pizza topping.

Peeling the casing off of the saucisson & chorizo d’ espana prior to eating them is recommended (it's easiest to do this after slicing).


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