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Best Charcuterie

Where do you think you can get the best charcuterie (formerly known as cold cuts) in LA? Want to make amazing monster sandwichs for Super Bowl Sunday.

Pasadena/Glendale area, even better.

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  1. Try either Bottega Louie or Cheese Store Silverlake. I haven't been yet, but there is also McCalls Meat on Hillhurst. Not Glendale, but close.

    1. you might want to check out Claro's Italian Market.

      1. Cube on LaBrea.
        Claro's is great there is this on salami that is salami with proscuitto in it, one of my fave.
        Super King on San Fernando.
        La Espanola in Harbor City

        3 Replies
        1. re: Burger Boy

          Second Claro's for traditional Italian, second La Espanola for Spanish charcuterie. I think many haven't tried Spanish jamon or chorizos so this would be a particularly nice and different way to go. Get a quart or two of their great house-made encurtidos to go with the charcuterie.

          1. re: bulavinaka

            i agree with these 2 (stores and posters).

            espanola's out there, but u offset the gas cost by filling up on the freebies.

            1. re: andytseng

              I usually end up buying at least half of what I try on the counter at La Espanola. :)

          1. The Roma Market & Deli on North Lake in Pasadena has a phenomenally good mortadella, as well as about all the other meats and cheeses you might want, and I think he's open every day except Christmas. Strip mall on the northeast corner at Mountain, about a mile north from the 210.

            1 Reply
            1. re: Will Owen

              Roma here Roma there, multi thread recs, I gotta get up there, thanks man...

            2. Cheese store of Beverly Hills has a fantastic selection of prosciutto, etc. They use one of the hand-cranked Berkel slicers, which means the meat comes off paper thin and the fat doesn't melt like it does with the heat of a slicing machine. It's the real deal.

              1. CHURCH AND STATE...by far the best in the country. Not LA the country. No one does this better than WALTER

                1 Reply
                1. re: david Haskell

                  I agree (at least as far as the best in LA), but think Walter's charcuerie would be wasted on super bowl sub sandwiches.

                2. This is late but Mario's Deli on Broadway in Glendale has incredible meat and cheese platters. And not standard. You can get a variety of spicy meats and cheeses. Wonderful place.

                  1. If you're looking to order authentic, traditional Charcuterie for take-out, look no further than to Chef Bruno Herve-Commereuc (owner of Le Saint Amour Restaurant in Culver City at L'O Charcuterie:


                    Awesome product offerings.

                    4 Replies
                    1. re: degustateur

                      This guy makes the only duck confit that I can say in all honesty is better than mine. His was the first I ever tasted, back when he and his wife had Angelique, and it was good then. It's better now. I'm sure some of it has to do with the quality of duck he's starting with, as opposed to what I find at 99 Ranch...

                      1. re: Will Owen

                        I’m with you on this one Will, as usual. I never had it at Angelique, but have enjoyed it twice at Le Saint Amour. Perfectly crisped skin enveloping delectably moist and tender duck. Indeed, awesome!

                        Have you tried the Andouille L’Ancienne? Incredible. Offal lovers only need apply. Umami maximus!

                        1. re: degustateur

                          That is indeed next on my agenda. Thanks for the reminder! Thank you also for posting the link to the website - just the thing, next time I want to spend all my money on meat products!

                          At Angelique, it was served on pasta, which was okay in its way but didn't do much for the duck. Frites is clearly the correct accompaniment; I suspect they simply didn't have the frying facilities at the old place. Could've been a Codes thing...

                        2. re: Will Owen

                          Will Owen, your praise of Saint Amour's duck confit sent me there with mouth watering. Wow! It was delicious, crispy and moist. Thanks for the rec.

                      2. Does any one know where I can get head cheese, quality stuff, perhaps even made in house? I'm also looking for various blood sausages, specifically pork blood sausages.

                        16 Replies
                        1. re: streetgourmetla

                          Yo, Street!

                          Tito’s Market in El Monte offers up some wonderful Argentine blood sausage (morcilla). Make sure to cop some their of empanadas and, more importantly, their bacon – some of the best I’ve had. The butcher will slice it any way you want or you can buy it whole and slice it yourself. I have them slice mine relatively thick. Fabulous! They also sell head cheese, but I’ve never tried it. I’m sure, however, that it is a cut above the supermarket variety. In LA, you can also get good morcilla at Los Cinco Puntos.

                          Tito’s Market
                          9814 Garvey Ave.
                          El Monte, CA 91733
                          (626) 579-1893

                          Spain Restaurant in Glendale had some very respectable morcilla. It’s been a while since I’ve been, though.

                          Spain Restaurant/Market
                          1866 Glendale Blvd
                          Los Angeles, CA 90026
                          (323) 667-9045

                          8TH Street Soon Dae makes perhaps the best Korean blood sausage I’ve had. They serve awesome soon dae jap shi (Korean blood sausage platter along with other organ meats like pancreas and stomach and a dynamite soon dae guk (blood sausage soup). The texture and flavor of their sausage is second to none. It’s made with rice instead of noodles. The real deal!

                          2703 W. 8th Street
                          Los Angeles, CA 90005
                          (213) 487-0038

                          In OC, El Gaucho Meat Market No. 2 sells a great morcilla, made in-house. They may have head cheese too. A review by Das Ubergeek turned me on to this place a while back. They have another location in Redondo Beach that I’ve yet to try.

                          El Gaucho Meat Market No. 2
                          847 S State College Blvd
                          Anaheim, CA 92806
                          (714) 776-6400

                          El Gaucho Meat Market
                          2715 Manhattan Beach Blvd
                          Redondo Beach, CA 90278
                          (310) 297-2617

                          Also in OC, Mattern Deli sells a variety of German blood sausages (blutwurst). Some are a bit unique, e.g., made with grain, but quite good. All are made fresh in their nearby offsite facility and then frozen for sale in the deli.

                          Mattern Sausage & Deli
                          4327 E. Chapman Ave
                          Orange, CA 92869
                          (714) 639-3550

                          I’m a lifelong fan of Cajun (Louisiana) hog’s head cheese and white and red (blood) boudin. Unfortunately, I’m forced to have both FedEx’d to me when I need my fix. Hog’s head cheese is easily obtained from two Louisiana sources - Bourque’s Specialties and Poche’s Market. Both provide prompt, reasonable and reliable shipping to California.

                          I bought some hog’s head cheese this past Christmas from Bourque’s that was truly excellent. Freshly made from head meat, not pork butt/shoulder, frozen and sold in 1 lb. packs for around $3.00/lb. They suggest FedEx 3rd-day shipping, but I usually go for 2nd-day. I ordered 20 lb. of white boudin and head cheese for a little over $100 delivered 2nd-day. Don’t worry, these guys know what they’re doing and pack their product in sufficient dry ice to reach its destination still frozen. They include a product replacement guarantee with free shipping. Chad Bourque told me they even shipped some to our guys in Afghanistan with no problem.


                          Poche’s Market will FedEx-Overnight a minimum 10 lb. order for about $75, including the cost of the product. Their boudin and head cheese are outstanding as well. Currently, I favor Bourque’s since it’s been a bit spicier, thus more to my liking.


                          Red Boudin is another matter altogether. Both Bourque’s and Poche’s make a wonderful white boudin (same recipe without the blood), but neither makes the red. Babineaux’s in Breaux Bridge makes my favorite red boudin, LA. This stuff is awesome, man. They are specially licensed to sell it commercially and will ship it through a third party like Mail Boxes, Etc.

                          As far as I’m concerned, Cajun red boudin is the world’s best blood sausage. I’m not at all enamored by the French boudin noir. I find it way too mild. Cajun red boudin is the spiciest of all. In fact, it is most often literally "fired-up".

                          Babineaux’s Slaughter House & Meat Market
                          1019 Babineaux Road
                          Breaux Bridge, LA 70517
                          (337) 332-1961

                          Mail Boxes, Etc.
                          (337) 232-2442

                          Here are a couple of links further acquaint you with Cajun boudin:



                          1. re: degustateur

                            Wow, thanks so much for the response. I am craving some tacos like these I had in Mexico recently http://chowhound.chow.com/topics/691633 and realize that I'm going to have to do it myself. I've seen the Mexican pork blood sausage at the Mercadito, as well as decent chorizo and longaniza. But, queso de puerco here in the states is usually processed lunch meat.

                            The house made head cheese, is it firm enough to stand up to a grill, or is it more gelatinous? Morcillas would work, I have an Argentine market nearby, Carniceria Argentina, but thought about using other European sausages for tacos. I think boudin rouge would be brilliant, too.

                            I will be looking into all these places, thanks a million!

                            1. re: streetgourmetla

                              You’re more than welcome. Bill, you’ve turned me on to so many wondrous things over the past few years, it’s a real pleasure to give back in kind.

                              Unfortunately, there’s no way that Cajun hog’s head cheese will survive grilling. It’s far too gelatinous. It would melt, leaving nothing but what didn't fall through the grill. The meat is not nearly as coarsely ground as the Mexican version. Where can I find some of that locally?

                              The boudin tacos are a great idea. Not long ago, I made a couple with red boudin and leftover handmade tortillas from Babita. And yes, they were delish.

                              1. re: degustateur

                                How about a flat top or pan fry? Give it some crust, pull it off before the gelatin melts off and you still have the juicy goodness?

                                1. re: Jase

                                  That's a worthy thought. I think it would be wonderful encased in a batter or pastry crust. It's already fully cooked, so it would just take a quick fry.

                                  How about "wonton" style? Or done up like the crispy pig's ears at Church & State or the au pied du cochon at Le Saint Amour?

                                  Mmmh, now I'm getting hungry!

                                  ... Church & State!

                                  1. re: Jase

                                    Really, it melts as soon as the temperature exceeds the too-hot-to-handle threshold. Trust me on this.

                                    There's some headcheese made at that Russian sausage factory in the SFV, but it's kind of lame. I think those guys have ONE spice mix they use for everything, so the head cheese tastes like the bologna tastes like the mortadella. For the last two it's okay; for head cheese, not so much.

                                    1. re: Jase

                                      Well, a flat is the way to go, but I need a head sturdy head cheese, more the consistency of a chicharron prensado, like in the picture on my Ricos Tacos Toluca post. Any candidates?

                                2. re: degustateur

                                  Anyone know where quality Mexican chorizos can be found? Degustateur? Looking for house made, but probably they're mostly imported. I know the chorizos from La Espanola, basically the same style, but looking for other sources.

                                  1. re: streetgourmetla

                                    I think Argentina Market on Villa in Pasadena makes their chirizo. I remeber it being very good quality. There's a ittle deli in ther makes great tacos etc.

                                    1. re: SeaCook

                                      Thanks, Seacook, I'm favoriting this page.

                                      1. re: streetgourmetla

                                        You're welcome streetgourmetla. Waring it does get crowded during lunch time. It seems pracially every day worker for miles goes there to pick up lunch. Yes it's that good.

                                    2. re: streetgourmetla

                                      SGLA, I just read your blog report on Ricos Tacos Toluca. Again, awesome work, Bill! Some of the stuff in there looks otherworldly good. I’ve never seen the likes of much of it, even when I lived in Mexico. The queso de puerco, chorizo verde and Obispo look overwhelmingly inviting. Right up my alley!

                                      BTW, have you tried the moronga (mixed blood sausage) at Northgate Market? It’s quite tasty and, made fresh in-house. It resembles the Obispo, albeit smaller in diameter.

                                      There were two taqueros set-up together at Breed Street who had some wonderful chorizo. They told me that it was homemade. Two of their tacos de chorizo was my customary first stop when I arrived. I bought a few pounds from them on several occasions. It had a rustically artisanal character – lean, coarsely ground and superbly spiced.

                                      They were located inside the parking lot at the very front against the streetside wall and next to Nina’s. They had a small stand with a trompa, a disco and a salsa table. If you know where they are now, I’d sure like to know too.

                                      Julio, owner of Mina’s Meat Market in Rowland Heights makes a terrific chorizo, almost on par with the one at Breed Street. He also makes good longaniza, cecina, some rockin’ tamales (I think on Friday evenings) and great carnitas that comes out the manteca pot at about 1:00 p.m. every Saturday. Julio can also be very entertaining. He’s open 365/7.

                                      Mina’s Meat Market
                                      19243 Colima Rd
                                      Rowland Heights, CA 91748
                                      (626) 965-6447

                                      1. re: streetgourmetla

                                        La Espanola is Spanish style cured. Mexican is the fattier uncooked kind. That being said there is a place on Colorado Blvd. 1 or 2 blocks west of Rosemead, on the south side of the street, Across from Cost Plus and the Mexican Burrito/Taco place.

                                        1. re: Burger Boy

                                          La Espanola has semi-cured cooking sausages, chorizo Bilbao, chistorra and chorizo riojano.

                                          The variety of chorizos in Spain is vast, but the fresh chorizo tradition also comes from Spain. In Spain, cooking chorizos have a bit of curing, it can be 7-14 days, but can be less. The fresh chorizos in Mexico are also semi-cured, but more like 7 days. The difference between the local product and the best ones in Mexico is profound, in general.

                                          Only the mass produced product here in the states are the mushy, runny, raw , bland type. Heavily vinegared and preserved to maintain shelf life. The imported cured Spanish sausages are more commercially popular here because they travel better.

                                    3. re: streetgourmetla

                                      Some of the Vietnamese Banh Mi places will sell their head cheese.