Founded in 2010, Brooklyn Cured, a local charcuterie producer, has remained true to its mission of using only pasture-raised meats from family farms. It recently introduced a line of pâtés under the Gilbert & Bernard label, and has now added an earthy black truffle salami, cured beef bresaola spiked with Calabrian chiles and a rich Tuscan red wine salami made with beef, not the more typical pork. They’re sold on the company’s website and in a number of local markets.
Brooklyn Cured Black Truffle Salami ($36 for three), Spicy Bresaola With Calabrian Chile ($38 for three packs of slices), Tuscan Red Wine Beef Salami ($34 for three packs of slices), brooklyncured.com.
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