Artisanal by Chris

Artisanal Deli:

Crafted Meats, Fermented Hot Sauces, Aromatic Smoked Cheeses, & Local Honey

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“It’s like a soul satisfying feeling when you’re eating something that just really hits your heart.”

— Nina Compton, James Beard award winning Chef

Handcrafted deli meats...

But Tastier.

All about the sausage

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•

All about the sausage • •

DISCOVER OUR

TOP FLAVOURS

Check our shop for the full menu.

  • Bacon

    Hickory-Mesquite Cold Smoked Maple Bacon

  • Gravlax

    Gravlax

    Dill or Beetroot Cured

  • Finocchiona

    Finocchiona

  • Honey

    Raw Local Honey

  • Bresaola

    Bresaola

  • Saucisson Sec

    Saucisson Sec

  • Hot Sauce

    Hot Sauces

  • Charcuterie

    Charcuterie

  • Beef Jerky

    Teriyaki or Original Beef Jerky

WHAT’S COOKIN’?

What people are saying.

  • “Chris has the best pulled pork in town.”

    — Nirmala, owner of Trini To D Bone

  • “The smoked salmon was amazing.”

    — Chad

  • “Don’t miss out on the charcuterie they offer, it’s excellent :)"

    — Emma

  • "Best jerky I have ever had."

    — Johnny S.

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The Art of Deli

What is Cured Meat?

Embarking on the savory journey of cured meats means stepping into a culinary tradition with roots deeply embedded in history. Dating back centuries, the practice of curing meat emerged as a necessity for preservation before evolving into an artful technique that enhances flavors and textures.

Curing Techniques:

  1. Dry Curing: Dry curing involves applying a mixture of salt, sugar, and spices directly to the meat. The meat is then left to air-dry in a temperature/humidity controlled chamber, allowing the flavors to intensify while removing moisture. This method is commonly used for hams, prosciutto, and some salamis.

  2. Dry Brining: Dry brining involves coating the meat in a mixture of salt, sugar, and various spices. This method is often used for bacon and other shorter-cured meats, resulting in a juicier product.

  3. Smoking: Smoking is a technique that not only cures but also imparts a distinct smoky flavor to the meat. Woods like hickory, mesquite, or applewood are commonly used. This technique is popular for bacon and certain sausages.