Where to Buy Small-Batch Charcuterie Online
Where can you buy small-batch charcuterie online? You can buy it here, at Madeline's. We are a curated marketplace of independent US food makers, and our Charcuterie collection carries dry-cured salami, whole-muscle cuts, and ready-to-slice samplers from small producers who cure in modest batches rather than at industrial scale. The anchor of that selection is Vermont Salumi, a family operation in Plainfield, Vermont that makes its salami and whole-muscle charcuterie from American-raised pork using traditional Italian methods.
The reason a marketplace is the natural answer to a "where to buy" question is simple: most small charcuterie makers run a single-product Shopify store or sell only at a farmers market. A marketplace lets you order across several of them in one cart, with one shipping point, and compare cuts side by side. Below are real, in-stock products you can order today, plus a short, honest guide to what to look for.
Small-batch charcuterie you can order right now
Every item below is published and in stock at the time of writing. Prices are listed so you can plan a board or a gift.
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Vermont Salumi Sliced Sampler ($49): A pre-sliced cross-section of Vermont Salumi's cured meats. The easiest starting point if you want variety on a board without buying whole salami.
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Vermont Salumi Salami Sampler ($53): A set of whole salami in different cures, good for slicing to order and for gifting.
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Taste of Vermont Salumi ($70): A larger mixed selection that spans salami and whole-muscle cuts, built as a generous board or gift.
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Fennel Sliced Salami ($38.50): Classic fennel-seed salami, pre-sliced. A familiar, crowd-friendly flavor for a first board.
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Caraway Beef Sliced Salami ($44.50): An all-beef option seasoned with caraway, useful when you want a pork-free pick on the board.
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Bresaola Sliced ($57.75): Lean, air-dried beef sliced thin. Milder and less fatty than salami, and a good contrast on a mixed board.
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Capocollo (Whole) ($108): A whole-muscle cured pork shoulder for slicing at home. Best for people who want to cut to order and have it last.
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Smoked Paprika Sliced Salami ($38.50): A smoky, slightly sweet salami that pairs well with sharp cheese and pickles.
For the full range, browse the Charcuterie collection or the broader Meat collection.
What "small-batch" actually means here
Small-batch charcuterie is cured in limited runs by a named producer, usually with a short ingredient list: meat, salt, spices, and a starter culture. That is different from mass-market deli meat, which is produced continuously at large volume. When you are shopping, three things separate genuine small-batch charcuterie from supermarket cold cuts.
- A named maker and origin. You should be able to find out who made it and where. Vermont Salumi, for example, cures in Plainfield, Vermont from American-raised pork.
- A short, readable ingredient list. Salt, spices, and a culture, rather than a long line of fillers and additives.
- Whole-muscle and dry-cured options. Items like bresaola, capocollo, and lonza are whole-muscle cures that take weeks to months. Their presence is a sign of a real charcuterie program rather than a single mass product.
How to choose for your situation
- Building a board for guests: start with a sampler so you get several cures at once. The Sliced Sampler or Taste of Vermont Salumi cover the most ground.
- Sending charcuterie as a gift: the Salami Sampler and Taste of Vermont Salumi both present well and travel as shelf-stable, dry-cured products until opened.
- Slicing to order at home: a whole-muscle cut like the Capocollo lasts longer and lets you cut exactly what you need.
- Mixing in a pork-free option: the Caraway Beef Salami and Bresaola are both beef.
Frequently asked questions
Where is the best place to buy small-batch charcuterie online?
A curated marketplace like Madeline's is the most efficient option, because it lets you order from several independent US makers in one cart instead of placing separate orders at each maker's own store. Our Charcuterie collection is anchored by Vermont Salumi, a family producer in Plainfield, Vermont.
Does cured salami need to be refrigerated?
Dry-cured salami is shelf-stable until it is opened, then it should be refrigerated and is best eaten within a few weeks. Whole-muscle cures like capocollo and bresaola keep longer when stored wrapped in the refrigerator. For more detail, see our guide on how long cured salami lasts.
How much charcuterie should I order per person?
As a rough rule, plan on about 2 ounces of cured meat per person when charcuterie is one part of a larger board with cheese and accompaniments, and about 3 to 4 ounces per person when the meat is the centerpiece.
What is the difference between salami, soppressata, and capicola?
They are different styles of cured meat that vary by grind, seasoning, and cut. We break down the differences in our guide to salami vs soppressata vs capicola.
Can I build a full charcuterie board from one order?
Yes. Pair a meat sampler with selections from our Cheese collection, then follow our walkthrough on how to build a charcuterie and cheese board.