With an increasingly gastronomically-savvy U.S. public demanding gourmet eating experiences and singular flavors, charcuterie, truffles, and other offerings that were once considered rarified are coming to the fore. Angel’s Salumi & Truffles is primed to deliver exceptional tastes to consumers across the country.
“Our mission is to provide the sophisticated palate with top quality, uniquely-inspired European and Mediterranean products that elevate dishes to a gastronomic delight,” Jillian Collins, Corporate Sales & Marketing Director, tells me. “We hold our products to the highest standards, guaranteed to be the best on the market. Our prices are incredibly competitive in comparison to larger, industrial gourmet companies—our products lines are distinguishable not only in flavor, but caliber. Our focus is dedicated to creating culinary magic, while elevating your favorite dishes to gastronomic luxury. With every taste, you’ll encounter the history of passion and the years of dedicated worldly experience that goes into each product.”
Angel’s Salumi & Truffles was founded by renowned Chef Pascal Besset. The company’s salumi, Crayssac truffle products, foie gras, and more are the product of a lifetime of culinary experimentation and innovation. Beginning his career in Monte Carlo as an apprentice at the age of 17, Pascal would spend 15 years refining his craft under the tutelage of his mentor—Chef and Maître Charcuterie Cesar Merline. Pascal would explore specialized branches of Charcuterie in the culinary lands of the South of France, Monte Carlo, Corsica, and Paris and work alongside gourmet food luminaries.
After working as Executive Chef at six different five-star hotels in France and the U.S., Pascal moved to California and continued to grow his culinary legacy through Angel’s. With clean ingredients of the highest quality and a passion for making the tastiest products possible, Pascal and Angel’s are continuing to push the envelope with a newly-renovated distribution center and storefront, an online shop, and a stunning tasting room located in Carlsbad, California.
“We are dedicated to the highest quality salumi, using 100 percent of the animal protein to make our dry-cured charcuterie, Jillian adds. “We are the only company in the United States with these unique gourmet products. Our proteins are clean, free of antibiotics, growth hormones, and raised cage-free or wild. We source all our proteins directly and focus on humane upbringing of the animals.”
Angel’s line of handcrafted salumi, in addition to the purebred Berkshire pork used in the company’s Black Truffle Salami, White Truffle Salami, Toscano, Soppressata Piccante, Nostrano, and French Rosette offerings, also features several game meats—raised free range, cage free, or wild. Game meats include wild boar, duck, venison, bison, and elk.
The company’s Crayssac truffle line includes gourmet truffle butters, oils, purees, salts, and more.
“Our most distinct product is our Black Truffle Caviar–made from 98 percent black winter truffle juice and put through a process of spherification,” Jillian explains. “They are perfect atop a risotto, foie gras, sushi…the list goes on! We also import high-quality fresh truffles from Europe on-season and distribute both fresh and flash frozen truffle peelings off-season to some of the top chefs in the nation.”
These, along with the company’s Frantoio line of olive oils and antipastos made from Taggiasche olives from Italy’s Ligurean coast, make up an impressive array of gourmet foods.
“For us to create high-grade products, we start with the finest quality ingredients directly from the source,” Jillian surmises. “Angel’s Salumi & Truffles are distributed nationally to distributors, wholesalers, and chefs alike. For retail clients, we offer all of our products on our website and ship all over the United States. For inquiries on how to work with us–check out our website and fill out our contact form!”
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