DFM CHARCUTERIE PRODUCT GUIDE

By jacob dickson

CHARCUTERIE

CUT

DESCRIPTION

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

Cooking Instructions : Hot & Fast - pan sear, broil or grill to desired doneless.

Dry-Aged Beef Burger

Dickson's deeply flavored ground beef, hand formed into a half pound patty

Cooking Instructions : Sear on both sides in a hot cast iron skillet or pan.  Not ideal forCooking on a grill as the fat rendered will cause flare-ups

Brisket Burger

Ground brisket, hand formed into a half pound patty.  Rich & beefy

Cooking Instructions : Sear on both sides in a hot cast iron skillet or pan.  Not ideal forCooking on a grill as the fat rendered will cause flare-ups

Short Rib Burger

Deboned and then ground short rib, hand formed into a half pound patty.  Rich & buttery

Cooking Instructions : Sear on both sides in a hot cast iron skillet or pan.  Not ideal forCooking on a grill as the fat rendered will cause flare-ups

Beef Salami

Kosher-style beef salami, with flavors of red wine, fennel and black pepper

Cooking Instructions : Ready to eat; make a sandwich!

Country Pate I

Rustic, French-style coarse Country Pate w/ quatre epices

Cooking Instructions : Ready to eat; slice & serve with crusty bread

Duck Confit

Cured duck legs are covered in duck fat and slow cooked until completely tender. 

Cooking Instructions : Ready to eat; heat in a 400 degree oven until hot & skin is crispy

Country Pate II w/ bacon and pistachio

A bacon-wrapped variation of our country pate, with pistachio garnish

Cooking Instructions : Ready to eat; slice & serve with crusty bread

Pork Rillette

Rich & creamy, a confit of pork, shredded and then whipped with pork fat into a classic spreadable pate

Cooking Instructions : Ready to eat; slice & serve with crusty bread

Duck Rillette

Rich & creamy, confit of duck legs, shredded and then whipped with duck fat into a classic spreadable pate

Cooking Instructions : Ready to eat; slice & serve with crusty bread

Roast Beef

Deli-style, rare roast beef crusted with black pepper & coriander rub

Cooking Instructions : Ready to eat; make a sandwich!

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

Cooking Instructions : Ready to eat; make a sandwich!

Beef Pastrami

A well marbled, rolled-style pastrami meant to be served cold.  Beef is brined, rolled with spices, then smoked & steamed.

Cooking Instructions : Ready to eat; make a sandwich!

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

Cooking Instructions : Pan fry or add to soups & strews

Guanciale

Italian-style, salt-cured pork jowl.  Basically pancetta made from jowl (instead of belly)

Cooking Instructions : Slice/Chop, then crisp in pan. NOT READY TO EAT.

Pancetta

Italian-style, salt-cured pork belly

Cooking Instructions : Slice/Chop, then crisp in pan.  NOT READY TO EAT.

Bologna

Classic, mild deli meat made from finely ground pork. 

Cooking Instructions : Ready to eat; make a sandwich!

Country Pate III

A variation of our country pate studded with port-marinated figs

Cooking Instructions : Ready to eat; slice & serve with crusty bread

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

Cooking Instructions : Ready to eat; make a sandwich!

Pulled Pork

Berkshire pork shoulder, smoked for 22 hours, pulled and chopped

Cooking Instructions : Ready to eat; make a sandwich!

Pate Maison

A rich, semi-spreadable pork & pork liver pate

Cooking Instructions : Ready to eat; slice & serve with crusty bread

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.

Cooking Instructions : Ready to eat; make a sandwich!

Lamb Pastrami

 Lamb bellies are brined, seasoned, rolled/tied, smoked & steamed.  Heavily seasoned with coriander.

Cooking Instructions : Ready to eat; make a sandwich!

Tasso Ham

A classic flavoring ingredient in Cajun and Creole cooking, ours is also amazing thinly sliced for your charcuterie board


Cooking Instructions : Ready to eat; Add to soups or stews

Face Bacon (smoked guanciale)

Smoked Guanciale (cured pork jowl).

 

Cooking Instructions : Slice/Chop, then crisp in pan. NOT READY TO EAT.

Chicken Liver Pate

A smooth, spreadable chicken liver pate/mousse.  Rich and decadent

Cooking Instructions : Ready to eat; serve with crusty bread

Mortadella

Classic Italian-Style Bologna (mild deli meat) made from finely ground pork.

Cooking Instructions : Ready to eat; make a sandwich!

Duck Confit

Duck legs are cured, then covered in duck fat and slow cooked until completely tender

Cooking Instructions : Ready to eat; heat in a 400 degree oven until hot & skin is crispy

House-Made Hot Dog

Classic Coney Island-style Beef (80%) & Pork Dog (20%).  The best in the city!  Great snap & smoky flavor.

Cooking Instructions : Cook over medium heat in pan, oven or grill. FULLY COOKED.

Taste of Summer Sausage

Fresh Pork Sausage with Cilantro & Jalapeno

Cooking Instructions : Cook over medium heat in pan, oven or grill

Andouille Sausage

Smoked Creole-style spicy pork sausage

Cooking Instructions : Cook over medium heat in pan, oven or grill. Fully cooked.

Kielbasa

 Traditional Smoked Polish Pork Sausage w/ Garlic

Cooking Instructions : Cook over medium heat in pan, oven or grill. Fully cooked.

Pork Pesto Sausage

Fresh Pork Sausage with Pesto

Cooking Instructions : Cook over medium heat in pan, oven or grill

Spicy Italian Sausage

A medium spicy Hot Italian style sausage with chili flake and fresh garlic

Cooking Instructions : Cook over medium heat in pan, oven or grill

Breakfast Sausage

Fresh Pork Sausage with Chili Flakes & Maple Syrup

Cooking Instructions : Cook over medium heat in pan, oven or grill

Pork with Salt & Pepper Sausage

Versatile Pork Sausage seasoned simply with kosher salt and fresh cracked black pepper

Cooking Instructions : Cook over medium heat in pan, oven or grill

Sweet Italian Sausage

Flavorful Sweet Italian style sausage with fennel and fresh garlic

Cooking Instructions : Cook over medium heat in pan, oven or grill

Merguez Sausage

Traditional spicy North-African sausage made with beef and lamb.  PORK FREE

Cooking Instructions : Cook over medium heat in pan, oven or grill

Spanish-Style Chorizo

Classic smoked, spicy pork chorizo sausage with pimento and chilies.

Cooking Instructions : Cook over medium heat in pan, oven or grill. Fully cooked.

Jagerwurst Sausage (smoked)

Whole mustard seed, ginger, and black pepper highlight this smoked German hunter-style sausage

Cooking Instructions : Cook over medium heat in pan, oven or grill. Fully cooked.

Pork With Poblano Sausage

A fresh pork sausage with mild heat from roasted poblano chilies

Cooking Instructions : Cook over medium heat in pan, oven or grill

Bratwurst

 Traditional mild Polish Pork Sausage w/ Garlic

Cooking Instructions : Cook over medium heat in pan, oven or grill. Fully cooked.

 



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