Canteen Meats

Butcher & Provisions Box

The Experience
Each month, members receive a rotating selection of our ethically-sourced, salt cured meats, local cheeses, gourmet pantry and provisions products, and more members-only surprises.
Fulfillment Method

  •  Culatta: salt cured, deboned, ham aged 15 months minimum. similar to culatello, but we salt cure it with the rind on, leading to a softer texture. after 10-12 months they are fully finished, and we remove them from our aging rooms, apply our lard sugna on the outside, and allow them to age 4 more months unconditioned at room temp, where they achieve their sublime sweet and nutty flavor profile.
  • Fiocco: salt cured sirloin tip, also known as the “sweetheart ham” this is a smaller portion of the larger whole leg of prosciutto. salt cured with black pepper and hung to dry for 4 months.
  • Beef Cecina: salt cured and cold smoked beef round,
  • Mortadella: laced with silky back fat, and CA pistachios. Mildly spiced with black and white pepper, red wine, garlic, star anise, mace and coriander.
  • Guanciale: salt cured pork jowl with black pepper, garlic, rosemary, and chiles.
  • Cheese, crackers, and other snacks
  • Gourmet, house-made pantry items like Pork Fat
  • Other members-only surprises!
Your Canteen Butcher Box membership also includes: 
  • 10% off our store on Pickup Day
  • Access to exclusive, members-only products
  • First access to new products before they sell out
  • Tasting notes + recipes
You can skip a month, pause or cancel your membership anytime via your Table22 member portal.
We make salt cured meats, highlighting pork, beef, lamb, and duck from small local ranchers, most of whom sell at farmers markets with us. 
In 2016 we quit our jobs in the retail and restaurant industry, sold all of our stuff, and left for Europe. Through volunteer work-exchange programs (www.workaway.info…awesome site!) we traveled throughout Europe and the UK, living and working alongside farmers, small producers and business owners. While our experiences were focussed on livestock and charcuterie, like raising the native Linderöd pigs in Sweden, and Porc Noir in France; we also worked at a dairy farm in Ireland and even a vegan food truck in Amsterdam. After 9 months of immense learning about not only food production, but what life is like having your own small business, we returned stateside.
I (John) worked two years in USDA - as both a meat cutter, and in salumi production, all the while working at Scribe Winery.
Now, years later, we’ve got our own small CDFA facility in Petaluma, and are licensed to sell our products direct to consumers at our shop, farmers markets, and here online. Taking inspiration from Europe but with our own California spin, we use the best sourced meat and ingredients that Northern California has to offer.