The Swinerie is a farm-to-table Charcuterie market. We curate charcuterie boards using only the highest quality ingredients. Our dry cured meats are crafted in-house, using locally sourced heritage pigs. Fine domestic and imported cheeses and olive oils, along with local, in season fruits and vegetables are paired to create a true culinary experience. We proudly serve our neighbors in San Marco and the greater Northeast Florida community.

BUTCHER’S MENU

Our stock is limited & constantly changing. Please call to confirm inventory.

DRY CURED

Our dry cured product consists of both sausage and whole muscle. We cure it in a salt and sugar mixture and hang in a temperature and humidity chamber until it loses 35% of its original weight.

WHOLE MUSCLE

Coppa, house made

Cencina, house made

Bresaola, house made

Herb Pork Belly, house made

Pimenton Lomo, house made

Garlic & Fennel Lonzo, house made

Pancetta Tesa, house made

Prosciutto de Parma, bought

Prosciutto San Daniele, bought

Speck, bought

Jamon Serrano, bought

Jamon/ Paleta Iberico, bought

Country Ham, benton

SALAMI

Fuet, local & duroc

Chorizo, local & duroc

Salchichon, local & duroc

Finocchiono, duroc

N’Duja, local

Holstein beef

Saucisson Sec, local

Swinerie, local

Rossatta Lyon, local, working

Saint O’Leca, local, working

Finocchiono, local, working

Lap Chong, working

Tartufo, seasonal

Smoked Blood Sausage, seasonal

Smoked Pine Sausage, seasonal

SAUSAGE

A basic definition for sausage is a seasoned ground meat usually stuffed in a casing, Our fresh sausages will mostly be pork based and stuffed into hog casings. There will be exceptions to this, namely merguez – lamb in lamb casing, Txistor – pork in lamb casing and Texas Hot Links- beef and bacon in hog casing.

FRESH SAUSAGE

Fennel

Piccante

Breakfast

Mexican Chorizo, loose

Chistorra

Chorizo Fresco

Lamb Merguez

Jalapeno Cheddar

Hungarian Highway

Butifarra

Sai Krok Isan

Maple Duck, seasonal

Pheasant & Pancetta, seasonal

Venison, seasonal

SMOKED SAUSAGE

Hotdogs, frozen

Mortadella

Andouille

Linguica

Smoked Kielbasa

Herb Smoke Breakfast

Summer, seasonal

Jargerwurst, seasonal

COOKED SAUSAGE

Saucisson de Lyon

Saucisson a l’Ali

Boudin Blanc

Bratwurst

Liverwurst

Morcella

PATE, RILLETTES, ETC.

PATE

Pâté are basically any farce cooked in an earthenware container. A pâté has a fine grind and be slightly more refined.

Pate de Campagne

Pate Grand-Mere

Pate En Croute

Seasonal Pate

Liver Mousse

RILLETTES

Rillette is a meat spread traditionally made with braised meats beaten with a paddle until smooth and capped with fat.

Pork Rillette

Duck Rillette

Rabbit Rillete

Smoke Pork Rillette

Salmon Rillette, seasonal

Duck & Foie Gras, seasonal

Pork & Seasonal garnish

CONFITS

The confit preservation technique consists of salting the meat then slowly poaching in fat and holding it in the fat it was cooked in.