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Carnivore Club Subscription Box Review + Coupon- November 2016


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.


This box was sent to us 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: U.S. (Note that Carnivore Club also operates clubs in Canada, Europe, and the UK.)

Check out all of our Carnivore Club Reviews and visit the Food Subscription Box Directory to find other meat-centric subscription boxes!

Keep Track of Your Subscriptions: Add this box to your subscription list or wishlist!


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


This box features a selection of cured meats from Angel’s Salumi & Truffles.

(FYI- on their website, Carnivore Club says that all of the meats they send are cured and shelf stable for at least a month; however, they recommend refrigerating everything immediately after receipt to maintain quality and increase shelf life.)



Sliced Dry Cured Duck Breast Prosciutto (2 oz.) – Value $10.69

The first item in this box is dry cured duck breast that’s similar in texture and flavor to prosciutto. The thin strips can be eaten straight out of the package, but Angel’s suggests using them to wrap scallops or shrimp. I love prosciutto and duck, so this item was pretty much made for me. The rich, salty flavor is great, and I can’t wait to try cooking with it.



Toscano Salami (6.5 oz.) – Value $10.20

Angel’s Toscano Salami is made with Berkshire pork, black peppercorn, white wine, and fresh garlic, a flavor profile that’s traditionally Italian. I love Italian salami, so this is right up my alley. The rich flavor is nicely complex and a little tangy.



French Rosette Salami (6.5 oz.) – Value $10.20

Next up is a French-style salami that’s made with clove, nutmeg, garlic, and white wine. This salami is made to pair perfectly with red wine, baguette, and cornichons— three of my favorite things! The flavor is really nice, and think this will be a great salami to serve as an appetizer the next time I have guests over.



Nostrano Salami (6.5 oz.) – Value $10.20

This month’s final cured meat is Nostrano, a salami made with black peppercorn and red wine. It’s a bit more peppery than the other two salami, which I like. I sampled this with some creamy cheddar, crackers, and fig jam. It was delicious!

Verdict: Some months I struggle to finish all of the meat I receive in Carnivore Club, but with the holidays right around the corner I’m really excited to have some cured meats on hand for entertaining! I think it’s great that all of this month’s meats will work well on a cheese board, and I like that it’ll be easy to store them in the fridge to put out when guests are over. In terms of value, if I purchased the items in this box individually it would cost me about $41. That’s a pretty standard value for Carnivore Club, and considering that I’d have to pay shipping to order these meats myself, I’m satisfied with the value.

What do you think of Carnivore Club? Have you tried any of the products featured this month?

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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 | 1 comment

Comment (1)

  1. Loved all three of the salami – perfect with sharp cheese. The duck breast was a bit fatty so I chopped and rendered it in cast iron and added the bits to a risotto – perfect. My first month of the club and I liked it very much.

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