Brickhouse Farm

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Our handcrafted charcuterie, plus a few things from friends to go with it. Want it all on one board? Build your own board →

Charcuterie

We cure our pasture-raised, USDA certified Mangalitsa pork using traditional Italian methods passed down through generations.

A whole coppa cut open, showing its marbling

Coppa

6–9 month dry-aged shoulder muscle.

$204 oz
A whole salami with slices on a wooden board

Salami

Rotating flavors of aged, seasoned meat, insaccato (in a sack).

$206 oz
Thinly sliced lonza

Lonza

4–6 month dry-aged seasoned loin.

$204 oz
Paper-thin slices of culatello

Culatello

The finest, leanest portion of the hind leg, slowly aged for a year.

$204 oz
Two pieces of cured guanciale

Guanciale

Premium cured cheek that adds rich flavor to your dishes.

$206 oz
Two pieces of cured pancetta

Pancetta

Our own Mangalitsa pork belly, cured with Maine sea salt.

$206 oz

Cheese

Artisan cheeses from small Wisconsin creameries.

BellaVitano

A smooth, buttery, rich cow's milk cheese with fruity, sweet and nutty notes.

$145 oz
A wedge of Carr Valley Marisa sheep's milk cheese

Marisa

A mellow, complex and sweet seasonal sheep's milk cheese.

$165 oz
A wedge of Carr Valley Cardona goat cheese

Cardona

Goat cheese with a mild, sweet caramel flavor and a slight nuttiness.

$165 oz

White Cheddar Cheese Curds

The famous Wisconsin cheese curd, from Clock Shadow Creamery.

$126 oz

Pantry

Local honey, nuts and crackers to round out your table.

Raw Maine Honey

Raw, unfiltered Maine honey from Buckfield.

$94 oz