Carnivore Club Subscription Box Review – October 2015
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.
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.
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.)
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 includes a brochure that provides information about the shipment’s featured producer(s) and details the month’s meats. This box features cured meats from Charlito’s Cocina.
Since Charlito’s Cocina specializes in Spanish-style meats, this month Carnivore Club has provided some tips on pairing cheese with Spanish charcuterie.
The box includes four different Charlito’s products: Chorizo Seco, Cerveza Seca, Trufa Seca, and Salami Picante.
Chorizo Seco– $18
New York-based Charlito’s Cucina opened in 2011, and they’re “dedicated to preserving old-world Spanish traditions with only the best ingredients.” This classic chorizo is made with heritage breed pork and seasoned with sea salt, paprika, and garlic. Carnivore club recommends enjoying it with a nice cold beer, but I think I’m going to save most of it for cooking. I love adding crispy chorizo to sautéed greens.
Cerveza Seca– $18
Charlito’s Cucina Cerveza Seca is dry cured with a bottle of fermented brown ale and seasoned with fleur de sel. The flavor is difficult to describe, but it’s delicious and I think the beer adds a really nice complexity to the meat.
Trufa Seca– $20
This dry-cured, un-smoked sausage is made with black truffles and mineral rich sea salt. I love truffles, and I think the flavor of this product is fantastic. The truffle flavor is strong (but not overpowering). I sampled this with crackers and cheese, and it stole the show.
Salami Picante– $18
Salami Picante is dry-cured with a blend of chiles that helps give the product a nice heat. I think this is another sausage that will be perfect on a cheese and charcuterie platter, so I’ll likely save the majority of this for the next time we have company over.
The Verdict: I’m really impressed by the quality, quantity, and flavor of the salami in this month’s Carnivore Club. All of the cured meats are delicious, and I’ll be keeping an eye out for products from Charlito’s Cucina in the future. It might be needless to say, but I received a lot of meat in this box! I think I’ll likely struggle to get through it all in the next couple of months, but I can’t really complain about receiving a lot of meat in a box called Carnivore Club. (That’s pretty much the promise!) In terms of value, if I purchased the items in this box individually it would cost me $74. Charlito’s Cucina also offers a 4 piece sampler for $55, though the sampler features Campo Seco instead of Salami Picante (they’re the same price). Either way, the value is still higher than the cost of the subscription, so I’m pleased with it.
What do you think of Carnivore Club? Have you tried any of the cured meats from Charlito’s Cocina?
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