Charcuterie:

The ancient European art of preserving meat, just as cheese is the ancient European art of preserving milk. Dating back 6,000 years, charcuterie encompasses butchery, preparation, curing, and aging.

At Santé, the curing process can last as short as 3 days for salmon gravalax, or as long as 9 months for prosciutto. Approximately 30 berkshire hogs and 20 grass fed cows are delivered throughout the year from local farms such as Rocky Ridge Ranch, and 100% of each animal is utilized in our cuisine.

In addition to meat products, Executive chef/owner Jeremy L. Hansen includes fruits and vegetables in the preservation and charcuterie category. By canning and dehydrating local produce during their peak seasons, Santé is able to provide delicious flavors all year around in the form of ice creams, vinaigrettes, sauces, soups, pastries, confitures, and much more. The next time you are in for a meal, ask your server about our charcuterie selection and take some with you to enjoy at home.