Press

Oprah’s Favorite Things

Our Dry-Cured Black Truffle Sausage was featured in Oprah Magazine “Favorite Things” in the 2012 December issue.

The Oprah Magazine Gift Set Includes:

  • Dry-Cured Black Truffle Sausage (6oz)
  • 2012 SOFI Silver Finalist: Outstanding New Product
  • Selected as one of “Oprah’s Favorite Things 2012″
  • Includes Opinel Folding Knife
  • Includes engraved “Charlito’s Cocina” Red Alder Wood Cutting Board

Order on Amazon or our Online Store

Specialty Food Association’s National Campaign

North America’s Largest Specialty Food and Beverage Event comes to New York City annually in the late June / Early July timeframe.  Discover 180,000 products including confections, cheese, coffee, snacks, spices, ethnic, natural, organic and more. Connect with 2,400 exhibitors from 80 countries & regions.

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Good Food Awards Winner – 2014

2014 Good Food Awards Winner for:  Cerveza Seca – Dry Cured Beer Salami.

Real Simple Magazine Gift Guide

Charlito’s Cocina was featured in the Real Simple Magazine Gift Guide.

National Association of Specialty Food Trade

We won a Silver Sofi Award for Best New Product of 2012 for the Trufa Seca – Dry Cured Black Truffle Sausage!

2012 Sofi Silver Finalists

Charlito’s Way with Sausage

Last week, an unexpected parcel arrived. I immediately suspected anthrax and was ready to detonate it in the street when I noticed it was from my future brother-in-law. For some, this may be further reason to suspect anthrax, but Dustin has never me reason to believe he’d want me dead. I opened it up and found a pair of sausages with an awesome letter welcoming me to the family. Truth be told, had I known sausages were in the mix, I’d have popped the question long ago.

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Seriouseats.com – Food Artisans

Charles Wekselbaum got into charcuterie at first because, he says, he was “fascinated by how a piece of meat—something so prone to spoilage—does the opposite of spoiling with proper control and salt.” After making chorizo in his kitchen and realizing that he wanted to learn more than he could teach himself, Wekselbaum went to Spain to spend time with an older cousin. “He’s a very, how do I say this, rustic kind of guy,” Wekselbaum explains, “He makes his own olives, cures his own hams. We did the whole thing old school-style.”

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Time Out NY – Gifts for the Meathead

Charlito’s Cocina Chorizo Locavores can give up the imported chorizo, thanks to Charles Wekselbaum. The sausage buff studied the art of charcuterie at the French Culinary Institute before traveling to Spain to hone his craft with distant relatives. He now cures his rustic, spiced links in the States.

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