Jacuterie-2019-04-product-process-tasting-jack-peele-lawrence-braun-0060-LB2_1652.jpg
 

Hand Crafted Charcuterie

Locally Made in the Hudson valley

by jackiscooking llc

 
 
jacuterie-2019-06-Salami-Making-Jack-Peele-Lawrence-Braun-0015-LB2_9764.jpg

Charcuterie:  French: from chair 'flesh' and cuit 'cooked' is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, pâtés, and confit, primarily from pork.

JACUTERIE:  A play on the name Jack (founder and owner) and the french word CHARCUTERIE.  

Jacuterie-2019-07-Product-Salami-Jack-Peele-Lawrence-Braun-0012-LB2_3905.jpg

JACUTERIE is an artisanal charcuterie company in the Hudson Valley of New York.  We operate out of our own USDA inspected facility, where we specialize in European style dry cured salami, whole muscle charcuterie, and small batches of fresh sausages.  While we take our inspiration for flavors from across the globe, all our products are made locally in the Hudson Valley, sourcing our meats and other ingredients from as many local sources as possible.  We also make several flavors of smoked bacon and larger quantities of fresh sausages at neighboring USDA facilities in the area.  

Founded in 2012 by Jack Peele at Herondale Farm, JACUTERIE continues to grow and add new styles of charcuterie every year.  You can find our products at several farmers markets in the Hudson Valley and the Berkshires, as well as stores and restaurants throughout New York state, and New England.  We ship our charcuterie Nationwide.

JACUTERIE OKTOBERFEST PARTY

The fall season has fast approached! We have had a vision for some time now to host a Jacuterie Oktoberfest gathering at Herondale farm where our pork is raised. This year we are making it happen!! In True JACUTERIE style we will be taking inspiration from across the globe for this event. Partnered with Poor Pepper Devil Co. lacto-fermented hot sauces, Jacuterie will be roasting a Herondale pig in a traditional Hawaiian Imu (Scroll down for more! ) and grilling up some special fall inspired sausages. We hope everybody can come and join us for this fall Event!
Join us on OCTOBER 13 2019 at 1:30 PM for this fun feast!
Tickets are $40 (Under 12 is free) and all include

BEER • CIDER • FOOD •LIVE MUSIC •DANCING •FARM FUN!

We will be donating a portion of all our ticket sales to the Roe Jan Food Pantry, as well as holding a raffle to raise some extra funds for the food pantry this thanksgiving and holiday season.

HAWAIIAN STYLE IMU
This is a very cool way of roasting a pig. A Large fire is built in a pit with many rocks placed on top of the fire. after burning for several hours these rocks are RED HOT! The pig is placed on top of the rocks and wrapped in banana leaves, before being buried overnight. The next day a piping hot pig emerges ready to be eaten!

Screen+Shot+2019-09-17+at+11.25.18+AM.jpg

Screen Shot 2019-10-08 at 6.16.01 PM.png

COOKING WITH SAUSAGE, with JACK PEELE at HGS HOME CHEF in HILLSDALE, NY

image.png

Jack Peele of JACuTERIE is the local hero of creating exceptional cured meats and sausages. You’ve seen his delectable products at area purveyors and farmers markets, and the one question he gets asked the most, especially during fall and winter, is “How do you cook sausage”? While grilling is the most popular way, there are many ways to cook sausages inside during the cooler months, some of them even better than simply grilling.

In this demonstration class Jack will cover the basics of cooking sausage, and explore a few classic recipes from Europe that use sausage in various ways. While traditionally these recipes are made with specific styles of sausage there are no hard rules, and any kind of sausage can be substituted in any of the recipes.

Join Jack in our Hudson Valley/Berkshire kitchen to explore the possibilities of sausage as a key element for cool weather dishes you’ll want to repeat in your own kitchen this winter.

MENU TO INCLUDE:

  • The Basic Sausage (From here there are endless possibilities)

  • Toad in the Hole: Classic English recipe – Roasted Sausage in a Yorkshire Pudding. Served with Onion Gravy)

  • Sausage and Winter Squash Pasta – Italian Sausage Roasted Squash with Bay Leaves Served with Pasta

  • Choucroute Garnie – an Alsatian dish comprised of Sausage and charcuterie braised in Sauerkraut, served with potatoes.

This demonstration class is limited to 12 people.

ABOUT JACK PEELE AND JACUTERIE:

Jack Peele is the owner and culinary master behind JACüTERIE, which makes classically inspired charcuterie in Ancramdale, New York. Focusing on small batch European-style dry-cured sausages, specialty smoked bacons, and fresh sausages. Drawing from the finest traditions from Europe and beyond, JACüTERIE products are all inspired by the varying flavors of the world, but are made locally in the Hudson Valley of New York with local pork and the finest spices and herbs.

Our USDA-inspected charcuterie plant is located at our family farm, Herondale Farm. We source all our pasture-raised pork for our charcuterie and sausages from family owned farms in New York state.

IMG_0745.JPG

CONTACT

Email JACüTERIE by filling out the form below.

Name *
Name