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(con-fee) Confit is a cooking technique which simply means to slow poached in fat. When the fat cools it solidifies, encasing the item being cooked and preserving it.
Duck Leg Confit

Pork Belly Confit



(pa-ta) Pates, broadly speaking, are sausages (ground meat, fat and spices) cooked in a mold. They can be satiny-smooth or coarsely textured. Served hot or cold they usually appear in the first course or as an appetizer.
Chicken Terrine
Macadamia Nuts, Mushrooms


Country-Style Chicken Pate
Parsley, Liver, Bacon


Liver Pate


Duck Pate
Figs, Bourbon, Chili Flakes


Duck and Foie Gras Pate
Sage, Onion


Elk Pate
Cherries, Chinese Five-Spice


Fromage de Tete
Orange Zest, Cinnamon


Chicken Rillette
Sun-Dried Tomato, Olives, Basil


Pork Terrine
Pistachio, Pancetta, Cherry


Mushroom Pate
Almonds, Celery Seed


Pork Offal Pate
Heart, Liver, Kidney


Pork Pate
Apricots, Bacon


Rabbit Pate
Pistachio, Chili Flakes, Herbs


Duck Rillette
Candied Orange Zest, Cloves


Rabbit Rillette
Garlic Confit, Thyme

B E E F
Beef and Bone Marrow Sausage
Mushrooms, Bone Marrow, Pinot Noir

French Onion Beef Sausage
Caramelized Onions, Gruyere, Thyme

North African Beef Sausage
Mint, Cinnamon, Cayenne


C H I C K E N
Chicken Cordon Bleu
Ham, Swiss Thyme

Chicken, Dried Tomato, Fennel Bulb
Fennel Bulb, Dried Tomato

Chicken, Rice, Pear
Wild Rice, Dried Pears

Turkish-Style Chicken
Sumac, Dried Tomato, Parlsey, Chipotle


D U C K
Duck & Brandied Fig
Chili Flakes, Sage, Onion

Duck, Shiitake, Red Miso
Lime Juice & Zest, Toasted Sesame

Duck, Chestnut, Apple
Dried Apple, Apple Brandy

E L K
Country Elk
White and Black Pepper, Allspice, Paprika

Elk Bourguignon
Onions, Carrots, Red Wine Reduction


G O AT
Goat Longaniza
Rosemary, Spanish Paprika, Onions, Red Wine

Benjamin's Goat
Pepitos, Cornmeal, Tomato, Arugula

L A M B
Calabrian Style Lamb
Olives, Dried Tomatoes, Parsley

Lamb & Rosemary
Fresh Rosemary, Garlic

Merguez
Roasted Peppers, Oregano, Smoked Paprika, Garlic


P O R K
Breakfast
Sage, Ginger, Garlic

Mexican Chorizo
Ancho Peppers, Cayenne, Paprika, Cumin, Vinegar

Pork & Kale
Savory, Onion, Garlic

Pork, Apricot, Almond
Raw Almonds, White Pepper

Toulouse
Garlic, Pepper, Nutmeg

Banh Mi
Liver, Cilantro, Lime, Chilies


R A B B I T
Rabbit & Creamy Mustard
Cream, Hickory Bacon, Thyme

Rabbit, Liver, Port Cherries
Rabbit Liver, Port Soaked Dried Cherries

Rabbit, Rosemary, Bacon
Red Wine, Hickory Bacon


T U R K E Y
Provencial-Style Turkey Sausage
Herbs de Provence, Garlic, White Wine

Turkey and Cranberry Sausage
Sage, Ginger


V E N I S O N
Hunter's Venison Sausage
Bay, Celery Seed, Red Wine

Venison Loukaniko Sausage
Coriander, Fennel Pollen, Oregano, Orange Zest
B R E S A O L A
(brezh-OH-lah) Common in the mountainous regions of northern Italy this air-dried beef or game is very lean, and intensely flavored. Usually sliced paper thin and served with olive oil and lemon juice or served with shaved Parmigiano-Reggiano, arugula and toasted baguette.

Beef Bresaola
C O P P A
Coppa is whole pork (or lamb) shoulder that is cured and aged with spices. Coppa should be sliced paper-thin and makes a great addition to an antipasto plate.

Moroccan Lamb Coppa
*2013 Good Food Awards Finalist
Spicy Coppa
Sweet Coppa

Guanciale
(gwan-CHA-le) Cured and air-dried pork jowl. This fatty cut is similar to a savory bacon or pancetta.

Lardo
Lardo is cured pork back fat... pure fat. It can be sliced thin and eaten with a piece of crusty bread or baked. Flat bread with baked lardo, tomatoes, mozzarella and basil is a common combination.

Lomo
This cured pork loin traces it's origins to Iberico Spain. It is heavily seasoned with salt, garlic and smoked paprika. The flavor is so wonderful that Lomo is usually served sliced thin and eaten as is.

P A N C E T T A
(pan-cheh'-tuh) Pancetta is a type of dry cured meat, similar to bacon. It is traditionally pork belly that has been salt cured and spiced, then left to dry age for about three weeks. Either sliced thin or cubed and sauté pancetta has a wide array of uses.

Pancetta Americano
Pork Pancetta
P R O S C I U T T O
(pra shoot toe) or (pra shoot) Salt cured, air-dried meat that has a silky texture and salty taste. It is best sliced thin and can be accompanied by Parmigiano-Reggiano, greens and lemon juice or with melon and a drizzle of aged balsamic vinegar.

Aged Ham
Duck Speck
Lamb Prosciutto
Mocetta (Goat Prosciutto)
Venison Prosciutto
S A L A M I S
Salami is cured sausage, fermented and air-dried. Historically, salami has been popular among Italian peasants because it can be stored at room temperature for periods of up to 10 years, supplementing a possibly meager or inconsistent supply of fresh meat.

16th Street Salami
Black Pepper, Garlic

Dirty Martini Salami
Lamb, Pork, Juniper, Ginger, Cinnamon

Penn Avenue Salami
Fennel, Garlic, Pink Pepper

Saucisson de Champignon
Dried Mushrooms, Celery Seed, Balsamic

Turkish Salami
Aleppo, Urfa and Cayenne Peppers

'Nduja
Chipotle, Sweet Paprika

Cannonball Salami
Vegetable Ash, Charcoal, Lapsong Souchong Tea

Mole Salami
Ancho, Cocoa, Oregano, Cumin, Garlic

Duck Jerky Sticks
White Pepper, Corinader


B A C O N
House Hickory Bacon
Country Style Lamb Bacon

P O U L T R Y & F O W L
Smoked Duck Breast
Smoked Chicken
Always NATURAL, SUSTAINABLE & LOCAL
Crested Duck | Market Locations
Crested Duck Restaurant
BEECHVIEW
1603 Broadway Avenue
Pittsburgh, PA 15216
412-892-9983

HOURS
Thur - Sat 5:00 pm - 10:00 pm

Kitchen HOURS
Mon - Fri by appointment
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