Welcome to St. Kilian's Cheese Shop!
A midwest staple, made front range style. 7x Wagyu Beef Smoked, then spiced with strong flavors of mustard, red pepper and coriander. A great treat for all your outdoor or indoor adventures.
About River Bear - River Bear American Meats is a Denver-based company owned by Chef Justin Brunson that uses old world techniques to make new world fresh a...
Traditional French Style Salami with Garlic, Black Pepper, and Carboy Malbec Wine, made in Colorado.
Spicy smoked paprika from the La Vera valley in Western Spain is the key flavor to this delicious dry cured sausage. Garlic, pork and salt are the only other ingredients to this all natural sausage. It is not flaming hot as you might expect in some Mexican cuisine, but rather, spicy. These classic pork chorizos are seasoned with hot smoked Spani...
A Spicy Italian inspired salami seasoned with Toasted Fennel Seeds and both Whole and Ground Calabrian Chiles.
2018 Good Food Award Finalist - A Traditional Italian Salami seasoned with Toasted Fennel Seeds, Fennel Pollen & Ground Fennel
This spicy traditional recipe is made with imported Calabrian Chile’s and local wine. Made with 100% humanely raised pork.
~4-5 ounce individual salami
This salami is made with a handful of whole and ground Telecherry Peppercorns and local Red wine. Made with 100% humanely raised pork
~4-5 ounce Individual salami
This mild chorizo sausage is made by Palacios from an old family recipe. This all natural dry cured pork sausage is seasoned with sweet smoked paprika from Extremadura -- pimentón de la Vera dulce. It contains no nitrates or nitrites or any other preservative. The key to Spanish chorizo is the incredibly flavorful smoked paprika, which sets it a...
A non-traditional salami seasoned with Juniper Berries, Coriander and Fennel Seed with plenty of Calabrian Chiles for heat, both floral and spicy and unique in flavor with an unctuous mouth feel. A 2018 Charcuterie Masters Grand Champion.
Salami with just a little kick! Locally produced Paso Robles Zinfandel wine and cayenne pepper add zesty flavor without being too hot or spicy. Bold enough to stand up with other strong flavors, but is not overpowering. Salami Sopressata got its name from the practice of pressing the salami between planks of wood resulting in a straight, flatten...
A Basque Region Salami Highlighting Espelette Pepper, Chardonnay, and Saffron
This Hunter style dry-cured salami is packed with Caraway Seed, Coriander, Garlic and Red Chile Flakes for a layered flavor profile with a hint of spice.