Joshua Smith sits down with Roland Pease to talk charcuterie and New England Charcuterie’s relationship with MIT startup, Sample6. LISTEN NOW >
WCVB Chronicle recently interviewed Joshua Smith about charcuterie and creating jobs in Massachusetts at New England Charcuterie. SEE THE VIDEO >
DID YOU KNOW our products can now be found at Eataly?? This fantastic partnership means a rotating selection of New England Charcuterie artisan meats can be found at one of the country’s premier shopping destinations. Visit Eataly New York and Eataly Boston to purchase our products. You can also find New England Charcuterie at our retail shop, Moody’s Delicatessen & Provisions, in Waltham, MA – or buy online Read More >
PAN-MASS CHALLENGE 2016! While we get back on the bikes, we are also bringing the ride into the kitchen. Through the summer, our Backroom menu will feature special dishes, the proceeds of which will benefit the Dana Farber Institute to help combat cancer. Come eat to support our ride – or donate online.
Join us for what Phantom Gourmet calls “one of the best meals of your life”! RESERVE YOUR TABLE AT THE BACKROOM: 781-216-8732 | firstname.lastname@example.org | OpenTable Watch the Phantom Gourmet feature now!
The Boston Globe knows that Joshua Smith is building a charcuterie empire one link at a time! Read Full Article
New England Charcuterie is pleased to announce a new partnership between Chef Joshua Smith and Mike O’Connell of Newton Upper Falls Liquor. A range of New England Charcuterie’s products will now be available to the public through O’Connell’s Newton location. This is a fantastic pairing, New England Charcuterie and Newton Upper Falls Liquor, as we both believe in sourcing artisan products; providing exceptional customer service; and striving to Read More >
The pace has been ever quickening here at New England Charcuterie. Production is at an all time high; we are beginning to book several weeks out for private events and catering; we have droves of happy customers lining up to order our meats. People are noticing, and so is the press. New England Charcuterie was elated to be featured last month in an amazing Esquire article! These connoisseurs Read More >
Joshua Smith is not your average Executive Chef. In fact the North Carolina native began his culinary journey to stardom learning the intricacies of artisanal charcuterie at Dean and Deluca’s flagship store in Charlotte. It was here, under the tutelage of French Master Chef Charles Semail, that Joshua first began to produce sausages and pates. Reflecting on his time there, Joshua says, it was “really exciting, a total Read More >
The secret is out, and the results are in: the best breakfast sandwich in Boston can only be found in Waltham. This month, Boston Magazine featured Moody’s very own Pork Roll Breakfast Sandwich on the cover of their publication. As part of a citywide search, Boston Magazine compiled a list of the best “Cheap Eats,” including everything from chicken and waffles to Vietnamese noodles. Among the winners was Read More >