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Carnivore Club Subscription Box Review – September 2015

Carnivore Club Subscription Box Review September 2015 - Box

Carnivore Club sends artisanal cured meats from around the world. Each month’s box is themed around a different producer that specializes in a particular style of cured meat. Boxes feature everything from French charcuterie and Italian salumi to Spanish chorizo and South African biltong.

Carnivore Club Subscription Box Review September 2015 - Inside

All of the featured meats are cured and shelf stable for at least a month; however, Carnivore Club recommends that subscribers keep their boxes in the fridge to maintain product quality and increase shelf life.

Carnivore Club Subscription Box Review September 2015 - Open

This box was sent to me at no cost for review. (Check out the review process post to learn more about how we review boxes.)

Carnivore Club Subscription Box Review September 2015 - Contents

The Subscription Box: Carnivore Club

The Cost: $50 per month with a recurring subscription. (Single boxes can be purchased for $55.)

The Products: Artisanal cured meats from around the world.

Ships to: US (Note that Carnivore Club also operates clubs in Canada and the UK.)

Carnivore Club Subscription Box Review September 2015 - InfoCard

Carnivore Club includes a brochure that provides information about the shipment’s featured producers and details the month’s meats.

Carnivore Club Subscription Box Review September 2015 - Coupon

This box also included a coupon for Hello Fresh.

Carnivore Club Subscription Box Review September 2015 - Wagyu

Lone Mountain Wagyu Jerky (3 oz.)- $15.59

Wagyu beef is renowned for it’s tenderness and potent marbling. Lone Mountain operates one of the only 100% Fullblood Wagyu ranches in the US, and they verify the lineage all their cattle. I’ve never had Wagyu jerky before, and I’m extremely impressed by how moist and flavorful the meat is. Often, jerky can be a little dry, but Lone Mountain’s Wagyu Jerky manages to be chewy while also mouth-meltingly tender. Of course, quality comes at a price. $15 for 3 oz. of jerky seems pricey… until I poked around their store and found these filet mignon steaks. Wowzers!

Carnivore Club Subscription Box Review September 2015 - ChefsCut

Chef’s Cut Original Recipe Steak Jerky (2.5 oz.)- $6.99

Chef’s Cut Chipotle Cracked Pepper Steak Jerky (2.5 oz.)- $6.99

Chef’s Cut Jerky is made with hand-cut, certified Angus beef, a proprietary smoking process, and natural spices. I’ve tried both of these flavors before thanks to Mantry. Both are flavorful and tender, but I especially like the spice blend on the Chipotle Cracked Pepper Jerky.

Carnivore Club Subscription Box Review September 2015 - SmokeCure

Vermont Smoke and Cure Pepperoni (7 oz)- $7

Vermont Smoke and Cure Pepperoni is another product I previously received in a Mantry box. It’s smoked, which results in a product that’s less oily than most pepperoni on the market. It’s smoky, spicy, and really fantastic. Looks like I’ll need to schedule a pizza night!

Vermont Smoke and Cure Summer Sausage (7 oz.)- $7

Vermont Smoke and Cure summer sausage is fermented for 12 hours, which gives it a distinct, tangy flavor. It’s made without nitrates, preservatives, or MSG. Carnivore Club recommends serving it diced in potato salad or pasta. I love the idea of tossing it with pasta. I might try adding it to something like this.

The Verdict: I’m impressed by the quality of the cured meats selected for this month’s Carnivore Club. In particular, I think the Lone Mountain Wagyu Jerky is outstanding. This month’s featured products have a combined value of almost $45. While this falls short of the $50 cost of a recurring monthly subscription, I think there’s added value in the curation and presentation of the box. The packaging is fantastic, too, and I’m considering gifting a subscription to a couple of my carnivorous, meat-loving friends this upcoming holiday season.

Have you tried any of the cured meats included in this month’s Carnivore Club?

Carnivore Club

How do subscribers rate Carnivore Club?

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Written by Lindsey Morse

Lindsey Morse

Lindsey is a professional baker, cold brew coffee addict, and rosé aficionado who loves writing about food and wine. When she’s not sharing her love of subscription boxes with the world, you’ll find her in the podcasting studio, perfecting her cake decorating techniques, or cursing her way through the New York Times daily crossword puzzle.

Posted in Carnivore Club Reviews, Food & Drink Subscription Boxes, Subscription Box Reviews| Tags: carnivore club | 5 comments

Comments (5)

  1. I would expect less dry cured meats like jerky and more moist cured meats such as the summer sausage at this price point. And since I assume they get these items at a reduced rate for a bulk order it would make it more intriguing if they made the value near the price per box, not $5 or $10 under. I see from a previous poster the summer sausage is NOT nitrate free, so there’s that… A little too spendy for a side ingredient in a pasta dish; I think I’ll sit this one out.

  2. I am on the hunt for nitrate free summer sausage. I clicked on the link and looked at the ingredients. I was dissapointed to discover sodium nitrate as one of the last ingredients 🙁

    • Hi Violet. I got the “no nitrates” info from the information Carnivore Club included in this month’s box. I did a little digging and found this additional information on the Vermont Smoke and Cure Website:

      • No sodium nitrite added.

      • No nitrites or nitrates added except for those found naturally occurring in celery juice and sea salt.

      • No gluten, no nuts, no milk.

      • No MSG, no artificial colors, flavors or smoke. No joke!

      Ingredients: Beef, pork, sea salt, evaporated cane sugar, pepper, celery juice powder, natural flavoring, spices, lactic acid starter culture. Contains no gluten, no nuts, no milk.

      Hope that helps! 🙂

      • That would be great but on the site under summer sausage ingredients, I found this:

        Ingredients: Beef, pork, salt, sugar, spices, ground mustard seed, garlic powder, sodium erythorbate, lactic acid starter culture, sodium nitrite. Contains no gluten, no nuts, no milk.

        What does it list on the sausage wrapper you have?

        Thanks 🙂

  3. I clicked the link to those filets. WOW. They better send a chef to come cook them for that price. Yikes!

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