Moody’s, aka New England Charcuterie

We are proud to partner with Joshua Smith’s New England Charcuterie.  Known well to most of you, his hand-made salume is outstanding and we are pleased to be adding his product to our curated line up of top-notch cured meats, smoked meats, salume and charcuterie.

About Josh

In their own words, “Joshua’s career began at Dean & DeLuca, where he apprenticed under French Master Chef Charles Semail, learning to balance the old with the new. After Dean & DeLuca, the Four Seasons hospitality group in Seattle and Boston hired Joshua to train new teams, write new menus, and launch new concepts for the brand.

The mission is simple: make the best charcuterie with the most advanced production technologies, while remaining true to culinary origins and techniques. Joshua has traveled throughout Europe, researching best practices; he has sourced custom-made machinery; and he has partnered with the best farms and growers – both locally and around the world – to ensure the highest quality product.

The results speak for themselves. With 1,000–2,000 lbs. of charcuterie produced each day, both small and large customers are provided with quality products through New England Charcuterie’s wholesale production and distribution:

When in season, New England Charcuterie processes 6–12 whole animals each week for local farmers, giving them added value by producing hot dogs, salami, etc., they can then sell to their own customers. By always separating each farmer’s order, they are guaranteed that the products they receive from New England Charcuterie use only their own animals.

Creating custom salami using unique products like Trillium Brewing Company’s beer and grapes from select Napa Valley wine producers is a perfect complement to the daily production at New England Charcuterie.”

Now Offering:

Finocchiona: a classic Tuscan sausage dating back to the middle ages, featuring fennel seed.  In Tuscany, where fennel is abundant, it is thought that it was a cheaper alternative to expensive and scarce black pepper.   Like many other ingredients that were used before modern refrigeration, fennel was appreciated for it’s strong flavor.  Key flavors: fennel, garlic, white wine.

Nduja: an Italianization of the French “andouille,” on which it is loosely based, nduja is a spreadable salami that includes off cuts, offal and a healthy dose of spicy Calabrian chiles.  Versatile as far as salami goes, thanks to it’s spreadable texture, this can go in a crock in the center of the table, or crisped up in the pan.

Hot Sopressata: with origins in southern Italy, this salami also gets it’s heat from Calabrian chiles.

Coppa: essentially a shortened version of “capicola,” this is a whole-muscle salume made from the shoulder.  The word comes from “capo” which means head, and “collo” which means neck.  This is a dry-cured pork shoulder that’s been cured with raw turbinado sugar, paprika, coriander and orange zest.

Lomo: cured pork loin, many versions made around the world.  This one includes black pepper, chili flake, paprika and lemon zest.

Bresaola: historically hailing from Lombardy, similar to coppa, but made from beef, this whole-muscle salume is made from beef eye round, and cured with juniper, coriander, thyme and rosemary.


By Diego Maldonado