November 10-11, 2020



Emes Charcuterie – Booth 4053

Emes Charcuterie prides itself in producing all our items in the traditional European way that was done for centuries. Our items are dry-cured for 3 months in a temperature and humidity-controlled environment without ever resorting to methods like smoking or cooking. Our products will be sold to retailers whole/unsliced. This cuts down our labor significantly which means we can sell it to the foodservice industry at a very attractive price

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