Carnivore Club is a curated meat of the month club that delivers handcrafted, cured meats to subscribers on a monthly basis. You can also alter when you receive your subscription box (every 2 months, quarterly, etc.).
Each month’s box is themed around one producer specializing in a particular style of cured meats: French Charcuterie, Italian Salumi, Spanish Chorizo, South African Biltong and Artisanal Jerky are but a few. Carnivore Club loves artisans that purchase ethically treated animals, employ humane slaughtering practices, use locally sourced ingredients and have a passion for making exceptional products. Carnivore Club is about “satisfying your inner carnivore” through the discovery of amazing cured meats and the story of their creators. Enjoy the journey!
$55.00 for a one-month, no commitment membership.
$50.00 for a monthly membership
This is my first time receiving Carnivore Club and I am STOKED! I am a true meat lover so any box that offers premium quality curated meats to my door is a must try!
This extremely informative product card was included, explaining the products and showing what kinds of food each of the meats go best with.
Smoked Dried Duck Breast
Silky smooth with a wonderful, unique flavour that rests somewhere between succulent farm-raised poultry and rich, free-roaming game meat, duck meat is truly perfect for charcuterie. The melt-in-your-mouth goodness of this cut is totally unlike pork or beef.
I have never tried duck before and I was a little hesitant at first (it takes me a while to try new things) but you cannot go wrong with this delicious and tender duck breast. It’s smoky flavor is enough to make me come back for more. I also loved that the package offered different options for how to eat the duck breast (one of my favourites was to roll it up with lettuce or pair with cheese).
Grisons Style Dried Beef
Herbacious and aromatic, the dark and savory flavours of this thinly sliced beef are the equivalent of red wine among the lighter, slightly saltier meats in this box. If you’re doing any pairing, we suggest you unite this strong, earthy beef grisons with a sharp cheese.
The reason this is open is pretty clear- I dived into this not even 3 minutes after receiving the package. This beef is SO flavourful and delicious!
Bayonne Style Dried Ham
Elegant and fearless, this is some bright-flavoured pork that will please any lover of classic charcuterie. With its firm and salty tasting profile, Jambon de Bayonne is a type of ham that honours the flavours of Bayonne, in the far South West of France.
This ham has a very strong flavor- to be honest it wasn’t my favourite consumed without cheese or wine but I still liked it. I will probably let my boyfriend get his hand at this ham!
Toulouse Dry-Cured Sausage
Toulouse sausage, named for the French city of the same name, is a small French sausage made of coarsely diced pork flavored with garlic and well-balanced seasoning. It can be both braised or fried and is often incorporated into such dishes as cassoulet.
This is DELICIOUSSSS, I love garlic (I literally put it on everything) and the taste of this pork with the garlic and spices is just amazing.
Landjäeger Dry-Cured Sausage
This particular type of dry-cured sausage is actually of German origins. Typically pressed flat, this dried meat was (and still is) a staple for explorers, hunters, hikers, and soldiers. It could be trusted to stay good without any refrigeration, perfectly portable.
This sausage has a strong flavor as well but is delicious! It would dress up a charcuterie board soo nicely, I saved most of it so that I could make one this weekend with the other meats!
For my first time receiving the Carnivore Club, I was very impressed! I won’t be a monthly subscriber as this is a lot of meat to receive every month, but its a fantastic treat for special occasions or if you just feel like putting together a charcuterie board. The meat all tasted fantastic and I like that you don’t have to refrigerate it (although the package states that to obtain better quality meats, they can be refrigerated.
I can understand why this costs so much money to curate, however I still think $50 / month is a little stiff for what you get. Don’t get me wrong- the quality of the meat is amazing but it works out to paying $10.00/meat which is definitely out of my price range. This was fun to try, and I likely may revisit again in the future, but I do believe the price should be slightly lowered.