Born on a Small, Family Farm in CT

Oui Charcuterie Salami was born on Before and After Farms, a small family-owned farm in Woodbridge, Connecticut.  Phoebe and Matthew Browning have run the farm with the help of their two young boys, raising pigs and chickens among other farm ventures over the years.  Farmer Matt’s love for creating in the kitchen was deepened as he found true passion using old family recipes to create his own versions of a variety of cured meats.  Passion became perfection with his dry-cured salami recipes and it was time to share them with the world, enter Oui Charcuterie.

For the love of pig…

Oui Charcuterie was born out of passion for pigs and the great gifts they bestow upon the caring farmer. Humanely-raised heritage breed pork provides a sublime quality and richness that is unmatched. Combined with just the right amount of spices and encased in a traditional pork casing, our salami is a truly artisanal product.  Every batch is handcrafted with absolute care and passion.

With an Unwavering Commitment to Quality.

Oui Charcuterie salami is handmade in small batches to preserve the art of charcuterie.  But, the biggest secret to the dry-cured salami we lovingly create is what we don’t do.  Our hogs are never given antibiotics or hormones, we don’t add fillers or chemical preservatives, no allergens, and no nitrates or nitrites – including celery powder which is high in nitrate.  If that wasn’t enough, we don’t use plant cellulous (read: wood pulp) casings, used by other salami companies.

Local Food from Our Family to Yours

Our pigs are raised by farmers we trust to produce quality pork. Then we make our handcraft salami locally right here in CT from start to finish. #EatLocal and find us in many local shops around Connecticut. These are some of our favorite places (and people).  Rewind your mind, one bite at a time.

Handmade. Traditional.  Dry Cured.

Red, White & Blue

Oui are the salami for you.