DFM CHARCUTERIE PRODUCT GUIDE
By jacob dickson
CHARCUTERIE
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CUT |
DESCRIPTION |
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Beef & Bacon Burger |
As the name implies, a decadent blend of aged ground beef and house-made bacon hand formed into a half pound patty |
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Dry-Aged Beef Burger |
Dickson's deeply flavored ground beef, hand formed into a half pound patty |
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Brisket Burger |
Ground brisket, hand formed into a half pound patty. Rich & beefy |
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Short Rib Burger |
Deboned and then ground short rib, hand formed into a half pound patty. Rich & buttery |
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Beef Salami |
Kosher-style beef salami, with flavors of red wine, fennel and black pepper |
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Country Pate I |
Rustic, French-style coarse Country Pate w/ quatre epices |
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Duck Confit |
Cured duck legs are covered in duck fat and slow cooked until completely tender. |
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Country Pate II w/ bacon and pistachio |
A bacon-wrapped variation of our country pate, with pistachio garnish |
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Pork Rillette |
Rich & creamy, a confit of pork, shredded and then whipped with pork fat into a classic spreadable pate |
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Duck Rillette |
Rich & creamy, confit of duck legs, shredded and then whipped with duck fat into a classic spreadable pate |
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Roast Beef |
Deli-style, rare roast beef crusted with black pepper & coriander rub |
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Smoked Ham |
Our traditional Heritage Hams are a classic, city-style, boneless hams. Brined for seven days and smoked for twenty hours with hickory and applewood. Moist and tender, with perfectly balanced salty, sweet, and smoky flavors |
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Beef Pastrami |
A well marbled, rolled-style pastrami meant to be served cold. Beef is brined, rolled with spices, then smoked & steamed. |
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Bacon |
Made in-house from local Berkshire pork bellies, its the best bacon you'll ever eat! Dry-cured for 10 days and then smoked over hickory & applewood |
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Guanciale |
Italian-style, salt-cured pork jowl. Basically pancetta made from jowl (instead of belly) |
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Pancetta |
Italian-style, salt-cured pork belly |
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Bologna |
Classic, mild deli meat made from finely ground pork. |
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Country Pate III |
A variation of our country pate studded with port-marinated figs |
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Parisian Ham |
Simply cured and cooked ham. Simple salt seasoning that highlights the flavor of the Berkshire pork. Ours is made with the Sous Vide process. Also known as Prosciutto Coto or Jamon d Pari |
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Pulled Pork |
Berkshire pork shoulder, smoked for 22 hours, pulled and chopped |
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Pate Maison |
A rich, semi-spreadable pork & pork liver pate |
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Cappacolla |
Spicy, Italian-style, smoked "ham" from the pork shoulder. Boston Butt are salt/spice cured for 5 weeks then smoked over hickory and apple wood. |
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Lamb Pastrami |
Lamb bellies are brined, seasoned, rolled/tied, smoked & steamed. Heavily seasoned with coriander. |
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Tasso Ham |
A classic flavoring ingredient in Cajun and Creole cooking, ours is also amazing thinly sliced for your charcuterie board
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Face Bacon (smoked guanciale) |
Smoked Guanciale (cured pork jowl).
Cooking Instructions : Slice/Chop, then crisp in pan. NOT READY TO EAT. |
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Chicken Liver Pate |
A smooth, spreadable chicken liver pate/mousse. Rich and decadent |
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Mortadella |
Classic Italian-Style Bologna (mild deli meat) made from finely ground pork. |
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Duck Confit |
Duck legs are cured, then covered in duck fat and slow cooked until completely tender |
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House-Made Hot Dog |
Classic Coney Island-style Beef (80%) & Pork Dog (20%). The best in the city! Great snap & smoky flavor. |
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Taste of Summer Sausage |
Fresh Pork Sausage with Cilantro & Jalapeno |
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Andouille Sausage |
Smoked Creole-style spicy pork sausage |
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Kielbasa |
Traditional Smoked Polish Pork Sausage w/ Garlic |
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Pork Pesto Sausage |
Fresh Pork Sausage with Pesto |
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Spicy Italian Sausage |
A medium spicy Hot Italian style sausage with chili flake and fresh garlic |
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Breakfast Sausage |
Fresh Pork Sausage with Chili Flakes & Maple Syrup |
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Pork with Salt & Pepper Sausage |
Versatile Pork Sausage seasoned simply with kosher salt and fresh cracked black pepper |
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Sweet Italian Sausage |
Flavorful Sweet Italian style sausage with fennel and fresh garlic |
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Merguez Sausage |
Traditional spicy North-African sausage made with beef and lamb. PORK FREE |
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Spanish-Style Chorizo |
Classic smoked, spicy pork chorizo sausage with pimento and chilies. |
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Jagerwurst Sausage (smoked) |
Whole mustard seed, ginger, and black pepper highlight this smoked German hunter-style sausage |
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Pork With Poblano Sausage |
A fresh pork sausage with mild heat from roasted poblano chilies |
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Bratwurst |
Traditional mild Polish Pork Sausage w/ Garlic |
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