Canteen Meats

Canteen Meats We make all our salumi onsite, by hand, with our small production team of 4 people. We work with only sustainable ranchers - most of whom are our neighbors.

Our ✨Culatta✨ won a good food award chosen from a field of more than 1,200 entries. Similar to “Culatello”, but we forgo...
06/05/2026

Our ✨Culatta✨ won a good food award chosen from a field of more than 1,200 entries.

Similar to “Culatello”, but we forgo stuffing the ham in a hog bladder, instead - we leave the rind on during the curing and aging process. After salting around 3 weeks, and one year in our aging room, we coat the outside with our beeswax / lard sugna, and allow the hams to summer at cellar temperature for 2 more months. This is essentially a boneless prosciutto with hardly any waste. After 15 months, the end result is a sultry, softer texture, with the same sweet and nutty flavor profile, bursting with rich umami.

You can find this either prepackaged, or at our shop sliced to order at $72/lb. A normal amount to get is 2 oz, which is only $9 🤌 treat yourself. We don’t always have this in stock, but we do right now.

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Along with our salumi selection, we’ve got all kinds of cuts for grilling season. We break down whole animals every week...
05/22/2026

Along with our salumi selection, we’ve got all kinds of cuts for grilling season. We break down whole animals every week with our small, yet mighty team. We’ve always got a selection of fresh or frozen beef, pork, lamb, duck, and chicken, all from local ranches. You’ll also find a dedicated sausage cooler with our ever expanding lineup of fresh sausages :) who doesn’t love, as Bourdain said “meat in tube form”

If you want something simple, our ground beef from silver sky ranch is only $10/lb! There’s so much more in our fridges and freezers, have an epic 3 day weekend I hope you are all doing something fun outside with the people you love.

Prosciutto at 2.5 years of aging, and she’s a beeaauty. We cut these leaving the aitch bone in like a Spanish Jamón. The...
03/13/2026

Prosciutto at 2.5 years of aging, and she’s a beeaauty. We cut these leaving the aitch bone in like a Spanish Jamón. There’s two more still hanging just like it - savory, sweet, nutty, and loaded with umami. Ibérico breed raised in CA. Once our forearms are rested, we’ll debone more 💪

The diced trim we sell jarred in olive oil, and the bones are also for sale (amazing in beans!)

For now you can find this at our shop available to buy sliced fresh to order. Just ask for the 2.5 year prosciutto :)

While you’re here, you can also find grilling cuts, sausages, and yes, corned beef for St. Patrick’s day as well.

Address

Petaluma, CA

Opening Hours

Wednesday 11am - 6pm
Thursday 11am - 6pm
Friday 11am - 6pm
Saturday 11am - 6pm

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