Preserving meat is a centuries-old art, and one we take very seriously. Our award-winning charcutière Julie Biggs transforms locally and humanely raised meats into pâtés, sausages, terrines, and cured delicacies. She sources rabbit, pork, duck, and other meats from small family farms across New England, and maintains the highest standards for quality and taste. An In-House Charcuterie membership will keep your larder stocked with essentials such as fresh sausages, pancetta, bacon, and pâtés, plus a few subscriber-only treats.
You'll find four examples of Julie's handiwork in each installment. The list below is an approximate outline of what you'll receive. The contents may vary slightly depending on the offerings of our network of local farms, as well as Julie's creativity and inspiration.
Example Share: 2 fresh sausage links (lamb, pork, or chicken), 1/4 pound of pâté or rillettes, 1/4 pound of cured meat (bacon, pancetta, guanciale, etc.), 1/4 - 1/3 pound of a seasonally appropriate "surprise."
Pickups begin on the first Thursday of each month for Cambridge subscriptions, and the first Friday of the month for South End subscriptions.
Cambridge In-House Charcuterie memberships will be ready for pickup after 12pm on the following dates:
- Thursday, July 10
- Thursday, August 7
- Thursday, September 4
- Thursday, October 2 (six-month memberships)
- Thursday, November 6 (six-month membership
- Thursday, December 4 (six-month memberships)
South End In-House Charcuterie memberships will be ready for pickup after 12pm on the following dates:
- Friday, July 11
- Friday, August 8
- Friday, September 5
- Friday, October 3 (six-month memberships)
- Friday, November 7 (six-month memberships)
- Friday, December 4 (six-month memberships)
Shares must be picked up by 4pm on the following Sunday.
Formaggio Kitchen has been an institution in Cambridge, Massachusetts for over 30 years - a gourmand's paradise doubling as a neighborhood grocer. Each year finds us traveling to the far reaches of the planet in search of the world's finest artisan products. We believe in the one-herd farmer in Corsica, the tiny storefront baker in Tuscany and the fifth-generation olive grower in Andalusia, each striving to preserve their traditional methods in a world of mass-produced, industrial food. Whether visiting us in person or online, we invite you to browse our products and enjoy finding both new and old favorites.