French in origin, the term ‘Charcuterie’ can refer to cold, cooked meats, as well as the place from which they can be bought. In years gone by, the art of charcuterie began as a way of preserving meat by curing, drying or canning for example, and the tradition has been continued across the world in many forms. In France, products are prepared by the ‘Charcutier’ and can include terrines, pâtés, rillettes, sausages, cured meats, duck confit as well as the lesser known ballotine, for example.
City Larder uses classic French training and recipes combined with years of restaurant experience to produce a range of charcuterie that is restaurant quality for you to enjoy at home. Our full range includes terrines, pâtés, rillettes and accompaniments (pickles and chutneys) as shown below. Each item can be served as a lunch on their own, an entrée or as part of a charcuterie board; perfect with pickles, chutney and fresh bread.
Some of City Larder’s most popular charcuterie items include the classic free-range pork & pistachio terrine (perfect with a dash of chutney or glass of wine), chicken, leek and truffle terrine (great for entrée or with green herb salad) and free-range chicken liver pâté with port and madeira jelly that’s perfect for convivial occasions and popular on plates in many bars and restaurants around Victoria.
Each product can be served as an entrée for two or as a main course for one. They come pre cooked to make it easier for you to enjoy your restaurant quality meal at home. All you have to do is to reheat the product according to the instructions on the packaging and cook up some sides to serve them with. Our products can also be used as part of more elaborate recipes to recreate some restaurant style meals, like Thai Red Curry with Spiced Duck Leg.
24 HOUR SOUS VIDE FREE RANGE PORK BELLY
Do you love to eat a succulent and tender pork belly but just don't have the time and patience to do it yourself at home? Our free range pork belly is slowly cooked for 24 hours - sous vide, to ensure that the meat remains succulent. Pan fry the pork belly to caramelise the meat and serve up with some spiced corn puree and sweet potato wedges and you have yourself a restaurant quality meal. Or if you are having a dinner party, you can cut down the pork belly into cubes and turn it into some canapes with a bit of roasted apple and some micro herbs.
SLOW ROAST DUCK LEG
Duck is something you might like to indulge in when you eat out but it's probably not the easiest cut of meat to cook with at home. We take all the hassle away to provide you with an easy yet delicious solution. Our duck leg is slow roasted on the bone to extract as much flavour into the meat as we can. Warm up the duck leg and serve it with a zesty salad or slaw. Or you can use it in a recipe and turn it into one of your favourite restaurant style dishes - maybe a Thai Red Curry.
FREE RANGE PORK & FENNEL MEATBALLS WITH TOMATO SAUCE
Who doesn’t love meatballs? Meatballs are a great comfort food and go well with so many different ingredients to turn them into a complete meal. Made from free range pork and flavoured with fennel, the meatballs are cooked in a rich tomato sauce base. They come precooked and are ready to heat and eat. Serve them up with some pasta, polenta, or a side of vegetables and finish them off with a sprinkle of parmesan cheese.
Terrine refers to both the mould that the dish is cooked in as well as the finished product. Pork is often the main component of terrines, and typically combines the main meat component flavoured with herbs, nuts or dried fruit.
FREE RANGE PORK AND PISTACHIO TERRINE
This was the first terrine in our range and has gone on to become one of our most popular products. Free range pork shoulder and Australian pistachios combine in what is surely one of the most classic of terrine flavour combinations. We love to serve ours with a fruit chutney and a little Dijon or wholegrain mustard.
FREE RANGE PORK, HAZELNUT AND APRICOT TERRINE
An Italian slant on the French classic, this terrine packs more of a punch than it’s pistachio sibling. A hint of garlic, roasted hazelnuts and the acidity balance of the dried apricots make this a firm favourite for many (including Rebecca!)
DUCK AND PRUNE TERRINE
We soak our prunes in brandy before they’re finely-diced, rolled ‘en crepinette’ and placed through the middle of the duck leg and pork shoulder terrine. Given that it already comes ready-to-serve with a fruit accompaniment, it’s perfect on its own with some crusty bread and a glass of pinot noir.
FREE RANGE CHICKEN, LEEK AND TRUFFLE TERRINE
Locally-sourced chicken leg and breast are carefully built with blanched leeks and shaved black Australian Truffle. This terrine is beautiful as an entrée at your next dinner party with chargrilled spring onions or a green herb salad and mayonnaise, and equally makes a delicious sandwich the day after for lunch.
RABBIT AND CONFIT ONION TERRINE
Ever-popular throughout Europe, we have paired local rabbit with slow-cooked onions to make a terrine that is softer in texture, it spreads beautifully on chargrilled toast and is perfect served with cornichons and wholegrain mustard. Or if you feel like taking your presentation up a notch, try it with a raw shallot and caper salad – we promise that the acidity of the salad combined with the richness of the terrine will not disappoint!
SMOKED SALMON AND CREAM CHEESE TERRINE
A definite crowd-pleaser and our most versatile terrine, the combination of Tasmanian Smoked Salmon, cream cheese, salt and lemon zest can turn its hand to any meal. For breakfast it’s delicious served on an English muffin or crumpet, and for a more substantial meal we love it with finely sliced cucumber, a squeeze of lemon and a little horseradish cream.
Probably one of the more commonly-known forms of charcuterie, pâté is traditionally made from livers and is most often served with bread, toast or crackers. If you’re out to impress, you should definitely consider serving it with some toasted brioche.
FREE RANGE CHICKEN LIVER PATE
Often referred to as a parfait, this was our first foray away from terrines and has since become one of our most popular products. Topped with a port and madeira jelly and now served in many restaurants and bars throughout Melbourne and Victoria, this classic is sure to impress when you take it to a friend’s house for dinner.
DUCK AND CHERRY PATE
This pâté is gamier in flavour but still as smooth and delicious as its chicken counterpart. We have selected French cherries that are soaked in brandy rather than syrup, so the sweetness of the fruit balances perfectly with the game flavours of the duck.
The lesser-known category in our range is definitely one of the most moreish. Rillettes are traditionally made from confit meat or fish, which is then shredded or chopped and preserved in jars. They are best served at room temperature and spread on fresh or charred bread.
FREE RANGE PORK RILLETTES
We slow-cook free range pork shoulder for several hours with carrot, onion, celery and garlic before it is pulled apart, jarred and topped with the cooking juices. Best served at room temperature, this rich spread eats particularly well with cornichons or our pickled onions.
All beautiful products can be enhanced when served with the right accompaniment, so we have developed recipes that compliment our products as well as other things that they may be served with.
TRADITIONAL PICKLED ONIONS
We’ve chosen to use a classic malt vinegar pickle for our onions, which pair beautifully with our pâtés and rillettes as well as cured meats and salamis.
APPLE, CURRANT AND STOUT CHUTNEY
Made with Cavalier Beer’s Imperial Stout, this chunky, spiced, British pub-style chutney was developed with a charcuterie and cheese board in mind. We enjoy it with our own pork terrines as well as hard cheeses and pork pies.