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When I stumbled across a monthly subscription service called Meat of the Month Club, I knew that I had to check the Carnivore Club out! With the Carnivore Club monthly membership, you get between 4 to 6 different meats of “unique charcuterie, exotic terrines, and artisan crafted jerky’s from around the world”. Incase you were wondering, like I was, a charcuterie is the branch of cooking devoted to prepared meat products.
In my February Kit, I received a Meat Eaters Handbook (see picture below) which explains about the meat supplier, what the products are, what they are made from, packaging notes and even pairing ideas. This month’s paring idea was a bottle of Queen Jennie Sorghum Whiskey from the Madison Distillery…as you know meat and alcohol can’t be beaten!
This months supplier is Underground Meats a wholesale charcuterie business of the Underground Food Collective in Madison, WI. They make cured meats in small batches using hogs from nearby farms and all of the animals are raised on pasture without antibiotics or hormones. All the meats are handcrafted by artisans who produce locally sourced food.
Two of the items we had never heard of before, the Landjaeger and Nduja. Toss those in with the Goat Salami, we were just not that adventurous. So, I gave the kit to our friends, thanks to Kevin and Dawn, who were willing ginny pigs (no pun intended). They love trying new foods so this was perfect for their Friday night get together with friends.
Goat Salami – Made of 75% Heritage Bread male goat meat, with a bit of pork added for texture. The meat is cured for three to four weeks developing a firm, slightly sweet salami. This was the first time we have tried Goat Salami and probably the last. While the flavor was tasty it was too chewy.
Nduja – Pronounced en-DOO-ya, this is a spicy spreadable salami rich with roasted hot peppers, wine, and a hint of smoke. Nduja is cured in a casing like a hard salami but it maintains a soft texture that is spreadable at room temperature. This was very spicy, we even tried it with crackers to try to calm it down but the peppers and smoke was still noticeable.
Peperone – 100% pork and fully cured with anise, paprika, fennel, and cayenne. The peperone uses Tamworth bore instead of beef which is what gives it the dark red color. The meat is air cured for about 4 weeks. This was our favorite, everyone agreed on that! We would definitely order more of this.
Landjaeger – Pronounced LONT-yea-gers, is a semi-dried sausage traditionally made in Southern Germany, Austria, Switzerland, and Alsace. This meat features hints of smoke, black pepper, and caraway mixed with beef and pork that has been fermented and smoked. This wasn’t too bad, it did have a smoky flavor.
Join The Club:
- You can sign up for The Carnivore Club monthly membership for $50 a month
Special Offer for Review Wire Readers:
- Use the code “REVIEW10” to receive $10 off your first order