Run Oregon Test Kitchen: Carnivore Club subscription box

UntitledSubscription: Carnivore Club
Cost: $50/months with 1 subscription; $55 for 1-time box
Cycle: Monthly
Features: 4-6 handcrafted cured meats

Like wine, the laborious craft of cured meats is an art form that requires the diligent pursuit of perfection through endless hours of trial and error. Carnivore Club celebrates the individual recipes of each cured meat savant, no two meats are alike even when similar in name.

Each month’s box is themed around one producer specializing in a particular style of cured meats: French Charcuterie, Italian Salumi, Spanish Chorizo, South African Biltong and Artisanal Jerky are but a few. Carnivore Club loves artisans that purchase ethically treated animals, employ humane slaughtering practices, use locally sourced ingredients and have a passion for making exceptional products. Carnivore Club is about “satisfying your inner carnivore” through the discovery of amazing cured meats and the story of their creators. Enjoy the journey!

You may remember, but we were sent the August box from Carnivore Club a few months ago. They said that it would be best if we sampled a 2nd box in order to get an idea of the full breadth of the products they send. Whereas August’s products came from a variety of companies, October’s supplier is solely Allepia Salumi, a company which produces small-batch products from Central California. Inside were:

  • ‘Nduja Spread
  • Pancetta
  • Salami x2
    • Tartufo
    • Cacciatorino

Everybody has different taste palates, so I won’t go too heavy into debating tastes. However, this stuff was really good. The “Njuda spread is essentially spreadable salami. Who knew?! It’s not much to look at, but was a really cool option for a light snack on crackers. Apparently this can be added to different sauces – even as a homemade pizza sauce – though it’s good enough to eat on its own. I have come to appreciate pancetta over the years as my palate has expanded a bit. I even call it “better bacon” as the pancetta is just like it, but with without all the salt. I topped a recent gnocchi lunch with some diced bits and can confirm that it is a really good pasta topper for those pre-race meals. One recommendation I stumbled upon was wrapping slices around breadsticks – which sounds delicious! The salami logs are just classic charcuterie staples and I treated them as such – slicing them thin with a variety of cheeses, olives, and crackers (and wine!) for a cool little date night appetizer. The Tartufo is really rich and yummy, as it’s made with black truffles and white truffle oil. The Cacciatorino is flavored with juniper berries and Chianti.

Check out their past boxes to get an idea of what you may get. If you want to get next month’s box, make sure you order by the end of AOctober! You can also gift it – maybe as a late-summer groomsman gift, back-to-school gift, or a simple birthday choice.

Thanks to Carnivore Club for allowing us to sample a few boxes. Follow them on Facebook here.

About Author

Matt Rasmussen lives in Keizer, Ore. with his wife and three daughters. He enjoys watching hockey, going to as many breweries (618) and wineries (152) as he can, and all things Canada (he was born there). Matt was raised as a baseball player and officially transitioned over to running in 2010.

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