Purveyor of fine local charcuterie



15 years of handmade artisan meats



Clark's Charcuterie



Dickson, tennessee




LOCALLY SOURCED




THE COLLECTION





THE PROCESS





ABOUT US





THE CHARCUTERIE COLLECTION



spicy coppa





It's seriously hard to not sample half of it while I'm slicing! Center cut pork collar, sea salt, cracked peppercorns, Spanish paprika, cayenne pepper. Cured for 4 weeks, sliced thin, and the mild heat arrives at the end. Sooooo delicious!



beef bresaola





Much harder to find in the US! Bresaola is the beef version of proscuitto. It's eye of round, cured with sea salt, black pepper, fresh thyme, juniper berries, bay leaves, cinnamon, cloves, and white wine. Lean, elegant, and perfect for charcuterie boards. Pairs well with Parmigiano Reggiano, Arugula, and lemon.



salami diablo





Savory at first bite, with a gentle heat that builds as you eat. Made with sea salt, red pepper flakes, black pepper, fennel seeds, garlic, red wine and cured in the chamber for two months. Pairs nicely with triple cream cheeses and brie.



finocchiona





One of my personal favorites! It's tangy, tasty, and gives you nice porky lip gloss. Slightly firmer, with fennel seeds, cracked pepper, garlic, and Chianti. It pairs beautifully with aged Chevre, Humboldt Fog, or other funky goat cheeses.



coppa with bay leaf and juniper





Dry cured pork collar seasoned with juniper berries, bay leaf, garlic, and cracked black pepper. Rich and tender with deep pork flavor and subtle woodland aromatics. Pairs nicely with something creamy like Delice de Bourgogne.



salami tartuffi





Traditional dry-cured salami enhanced with white truffle oil from Italy. Earthy, delicate, and you feel the faint mushroom flavor after you let it melt in your mouth a bit. Best enjoyed with creamy cheeses and crusty bread.



Fennel coppa





Dry-cured pork collar, simple but elegant, with cracked black peppercorns, toasted fennel seeds, garlic, and dry white wine. It will be the first one everyone grabs off the charcuterie board. Try it with the St. Moo de Touraine cheese that I make.



lardo typico





You had me at 'pork fat'! Traditionally made in Colonnata and cured in a marble casket, lardo is made with sea salt, cracked peppercorns, garlic, rosemary, juniper berries, and bay leaves. It is then cured for SIX months! Put a slice on some warm French bread and watch it melt into pork butter.



cheese, etc.





I also make some incredible handmade cheese. Most notable is my signature cheese, St. Moo de Touraine. Inspired by the classic Loire Valley French goat cheese, this cow's milk adaptation is handcrafted from raw milk and aged to develop a creamy texture, a bright lactic tang, and a complex, earthy rind. Plain, ash-coated, or finished with fragrant Herbes de Provence.


In addition, I make surface ripened blue cheese, brie, and other soft, spreadable, wonderful things made from local raw A2 milk!


There will be other charcuterie board accompaniments such as fig jelly and habanero apricot jelly as well.



bio



Christine Clark





Christine, a world traveler, chef, and foodie, owned her own sausage business, Christine's Sausage, starting in 2011. She carried 44 different varieties of sausage and worked 24+ farmers markets over the years, often times making and selling 300 pounds of sausage each week.


After moving to Tennessee 7 years ago, she and her touring bass player husband, David, started their humble farm, with a greenhouse, a large garden, a catfish pond, laying hens, and meat birds. Making friends with the local farms that sell various meats and dairy, she was now able to source local pork, beef, and other meats to take her knowledge of sausage making and turn it into the science of charcuterie!


Christine also makes different varieties of cheese, most notably her signature cheese, St. Moo de Touraine, made with local A2 raw milk.



The source
&
The process








Happy animals

make for better meat.


I source all my pork from a local farm (and petting zoo) where the animals are given sunshine, pasture, and lots of love! The owner of the farm treats all the animals beautifully, sweet talking them and giving them treats and scratches behind the ears. She and I are of the same mindset. I raise my Cornish Cross chickens with the same love. They're providing us with nourishment, so we want to make their short lives on this earth as wonderful as possible! We love them from the time they're born, right up until the time we're doing dishes after our delicious pork dinner!



How it's done.


Charcuterie fascinates me. Not only is it a centuries old tradition, but it involves precise time, weights, temperature, and humidity. I'm able to control all of these in a dedicated curing chamber using digital controls, scales, humidifiers, dehumidifiers, and a PH meter. I have to check on everything multiple times a day to make sure the meats are rotated, weighed, and checked for correct mold growth. It's interesting thinking about the centuries of Italians and Spaniards who cured meats in a cave, a stone building, or a basement, using just their senses to gauge things. That's my favorite part. Not what the digital gadgets are telling me, but what my senses are. When I open the chamber and my first reaction is "Wow. That smells AMAZING.", I know it's getting close!




CLARK'S CHARCUTERIE



Dickson, TN