Always Experimenting!

Pictured above is a dry-cured 7x Wagyu Beef Ribeye that we aged for just about a year in our state-of-the-art drying room at New England Charcuterie. Our Chef/Owner Travis Gervasio is always coming up with new experiments and culinary delights that keep us creative and inspired. We’ve always used the highest quality Wagyu beef eye-rounds for our Bresaola, so when he saw this incredibly marbled ribeye we figured why not try something similar? The result speaks for itself, a thin slice of this beauty is a savory treat that will leave you salivating for more. Thats what’s great about our craft and being and artisanal charcuterie producer. We are constantly take an age-old culinary tradition and innovating to bring it to new heights. Our unique and creative salami, whole-muscle cures, sausages, hot dogs and beef jerky are all made with the utmost precision and care. We are consistently striving to improve our recipes, systems and ultimately our customer’s experience. Check out our latest offerings on our wholesale list and online shop and don’t miss out on our next small-batch innovation.