Welcome to the exclusive club for discerning carnivores. Carnivore Club is the world’s first curated cured meat of the month club featuring artisans from around the world. Each month our members receive an impressive faux-wood box filled with 4-6 handcrafted cured meats from top artisans. 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.I'm usually not one for meat... okay, let me rephrase that. I'm not really one for beef or pork. I have my faves, like roast beef or hard/genoa salami (depending on where you're from is what you know it as... the one withOUT the hard black bits), but otherwise, I'm happy eating poultry or fish.
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!
But I DO love summer sausages and pepperoni, so I was curious; Could Carnivore Club change my mind about meats? With a review box in hand, I decided to find out.
^^What I received^^
I believe I received the February 2016 box, so let's take a look at the meats sent.
THIS MONTH’S SUPPLIER
Ends Meat is a new York based whole-animal salumeria that makes dry cured meats inspired by traditional Italian styles and methods. Dedicated to responsible and sustained practices, they source their pork from local family farms in New York and New Jersey.
Ends Meat believes that the best food is made by hand from great ingredients. They go out of their way to develop strong relationships with the farms that supply them and only use animals they feel confident were raised responsibly. The family farm that supplied the pork in this Carnivore Club box maintains (in addition to several hundred ostriches) a group of a hundred pasture raised, hormone and antibiotic free Berkshire hogs. All of this month’s meats can be directly ordered from Ends Meat starting in March of 2016.
IN THE BOX
LONZA (6 oz)
The pure simplicity of this salami, spiced only with sea salt, pepper and garlic, showcases the quality of the pork without any unnecessary frills or adornments. The taste of the meat shines through in its clean, original flavor.
This looked like uncooked bacon, but it tasted like peppered salami. It was easy to chew. I actually liked this one.
CACCIATORINI (6 oz)
In the tradition of simple, beautiful Cacciatorini, this small pork sausage is seasoned simply with black pepper or a combination of black pepper and a touch of other carefully selected spices.
This sausage is a bit hard to cut, but it’s easy to chew. It almost crumbles in the mouth. Truth be told, all I tasted in this was salt.
PANCETTA (6 oz)
Ends Meat cured this Pancetta for two weeks with salt, sugar, Tellicherry peppercorn, rosemary and thyme, and then dried for another four months. More delicate than bacon with the same flavorful fattiness, when diced this makes a great addition to a pasta or a high end omelette.
I actually haven’t tried this. It looks like a slab of unsliced bacon with a LOT of fat. Over half of the item was fat. I honestly didn’t know if I needed to cook this or not, and I didn’t want to take the chance of eating this raw. I ended up freezing this for later use.
NDUJA (6 oz)
‘Nduja is a spicy spreadable pork sausage originally from Calabria in Southern Italy. This ‘Nduja swaps out the traditional Calabrian chile for a blend of New Mexico Red, Ancho, Serrano, and Chipotle chiles. The ‘Nduja was aged for three months.
Now ready to serve, you’ll find it’s soft and perfect to eat spread on top of toasted bread or crackers.
This looks like a slice of meatloaf, but tastes like a pork spread with taco spices mixed in. And it was HOT. Even though it was thoroughly mixed, it tasted like they used WAY too much and it didn’t mix in enough.
I liked the fact I could cut this with minimal effort; a butter knife went through it easily. But I couldn’t eat a lot of this at once.
I see disabled people having a lot of trouble with this sub box, to be honest. Some meats are vacuum-sealed, and it’s very hard to actually open them. As I said above, I had trouble cutting the Cacciatorini, so if using a knife is not your strong point, That will be an issue as well. I’d suggest having good hand/arm dexterity or asking someone that can use a knife safely to cut up the meats that require this. The meats I did try are easy to chew, so that's a plus.
Taste wise, it depends on the level of spiciness you can handle. The least spicy of the four meats is the Cacciatorini, with the Lonza being the next spicy. If you can’t handle any spicy foods, you will want to steer completely clear of the ‘Nduja spread.
This is available from the Carnivore Club website for $50 monthly or $55 for a one time box.
Great for those that LOVE meat products, but due to the packaging, it's not the best for disabled folks.
WOULD RECOMMEND: Yes/No
**As per FTC guidelines, I received this product in exchange for an honest review. Only compensation I received is the product(s) mentioned above. All opinions are my own and your usage/results may vary.**