Charcuterie from "The Cure"

Robert Belcham of Fuel Restaurant and Campagnolo has been producing some excellent charcuterie items recently. We've started carrying a selection of them at all of the les amis stores.


Here is a picture of the Saucisson Sec

• Dry Cured Chorizo
  Dry cured pork sausage flavoured with garlic, pimenton (paprika) and espellete pepper


• Fennel Pollen Salami
  A variation on traditional tuscan salami flavoured with fennel pollen and organic garlic


• Saucisson Sec
  Our version of the french staple made with pork belly, tellicherry black pepper, and organic garlic


• Sopressata
  Rustic, southern italian specialty made with red chilis, garlic and nutmeg