CHARLES WEKSELBAUM

from
CHARLITOS COCINA
CHARLITOS CoCINA WORKS slowly and steadily TO make everything from scratch.
FOUNDED IN 2011 IN LONG ISLAND, NEW YORK, CHARLITOS CUCINA AIMS TO explore and utilize
the rich gastronomic traditions used to preserve food prior to the days of
refrigeration and freezers. It is in the spirit of this robust tradition that THEY strive
to create delicious, shelf stable- foods using the cleanest, most well-raised
ingredients possible.
for a FREE tasting of THEIR
handcrafted & delicious SALUMI
wednesday, may 21st
11:30am - 3:30pm
located at the
mozzarella counter
on the 2
nd
floor
WHY CHARLITOS COCINA?
eat better live better
a l t i c i b i
trufa seca
(Dry-Cured Black Truff le Salami)
Pasture-raised, heritage
breed pork, seasoned with
black truff les and mineral
rich sea salt
Cerveza Seca
(Dry-Cured Beer Salami)
Slowly dry-cured with a bottle-
fermented brown ale, pasture raised,
heritage breed pork, and hand
harvested f leur de sel
Campo Seco
(Dry Cured Country Style Salami)
Made simply from pasture raised,
heritage breed pork, and cured
with a mineral rich, gentle, yet
complex f leur de sel.
Enjoy tastings of: