The Carnivore Club's charcuterie meat treats are designed to delight

The crowdfunding phenomenon has yielded some awesome products, collaborations and projects,  but foodies will likely swoon over the Carnivore Club's specialized offerings which are available on subscription. Conceptualized by Tim Ray and Matthew Cloutier as an Indiegogo project (with a $10,000 goal, which they exceeded since it stands at $19,000 with 10 days to go), the club serves meat mail to order.

The idea behind the Carnivore Club is pretty simple, enough members sign up for a monthly subscription service and the club curates a selection of exotic meats, sausages, hams and other charcuterie delights that are otherwise difficult or impossible to procure. 

For $50 a month, members get mailed a selection of four to six cured meats to sample. 

"Carnivore Club wants to create the ultimate meat club for discerning individuals to discover and taste the hard to find, artisan crafted, best darn cured meat, charcuterie and jerky the world has to offer. From duck breast prosciutto to bison jerky and Genoan Salami, we will be introducing you to a new selection of artisanal cured meats each month that will leave you craving more," the club says.

Carnivore Club says that it "isn't just about the meat, it's also about the story behind the meat. We want to be on the front line discovering the meat that was made using techniques passed down through family generations and share them with our fellow carnivores."

We received a sampler box that was very well designed and sturdy. Inside, were various meats hermetically sealed in plastic. While these weren't labelled, there was a detailed Meat Eaters handbook that had photos as well as a detailed description of the meats we received.

The Iberico Chorizo, super rich and tasty, was just like I remembered as a child growing up in Madrid, Spain and far better in quality than most of the chorizo that I've been able to find in North America. The Culatello, one of the club's star meats, is a cave aged Italian dried ham that's both funky and flavourful and usually exorbitant in price the rare occasions that it can be found. 

The darker hued Bresaola, a slat-cured and air-dried beef hailing back to the time of Leonardo Da Vinci, was the perfect companion to a warmed baguette and extra-virgin olive oil for dipping as well as a glass of hearty Valpolicella. Other items in this box, which I have yet to try, include the  Pate de Champagne, the Toscana Salami A Finocchio and the Pata Negra which are all deli pleasers.

Quality of the meats, the superb packaging, as well as the careful preparation and execution of the sampler box impressed me and my wife enough that we are considering signing up for a few months' membership once the service kicks in. They're allowing people to sign-up here.