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Beginning his career in Monte Carlo at age 17, Pascal passionately refined his craft over the next 15 years with the guidance of his father’s longtime friend turned mentor, Cesar Merline (Chef and Maître Charcuterie). Cultivating his expertise in the specialized branch of Charcuterie in the culinary lands of the South of France, Monte Carlo, Corsica and Paris.
During the second half of his career, Pascal held the Executive Chef honor at six different five-star hotels in France and California, two of which have been ranked Top 10 hotels in the world. At 30, Pascal made the journey to California to continue growing his culinary career. Fast-forward to today, and you can find Angel’s products in many high-end restaurants, retail shops, and distributed across the United States by gourmet food companies.
All meats used for the salumi are certified antibiotic-free, steroid-free, and free of growth hormones. The game meats are guaranteed to be free range, cage free, or wild. For Angel Salumi to create high-grade products, they start with the finest quality ingredients directly from the source.
As featured in the January 2019 Classic Box, here is what's included:
- Duck Salami
- Sopressata Picante