Our Mission

Our Mission is to provide top quality, uniquely handcrafted salami to the sophisticated palate. Our artisanal products are made with the finest natural meats available and enriched with nuances of European and Mediterranean flair.

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.

Our Mission

Our Mission is to provide top quality, uniquely handcrafted salami to the sophisticated palate. Our artisanal products are made with the finest natural meats available and enriched with nuances of European and Mediterranean flair.

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.

Once Upon a Charcuterie

Beginning his career in Monte Carlo at age 17 as an apprentice for a five-star kitchen, 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, Pascal worked alongside gourmet giants like Bernard Broust and Mr. Langlois (Silver Medal M.A.F and M.O.F. Chefs in Charcuterie, at the Gaston Lenore School).

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 age 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.

Angel’s continues to grow with a newly-renovated distribution center complete with a storefront, an online shop, and stunning tasting room located in Carlsbad.

Once Upon a Charcuterie

Beginning his career in Monte Carlo at age 17 as an apprentice for a five-star kitchen, 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, Pascal worked alongside gourmet giants like Bernard Broust and Mr. Langlois (Silver Medal M.A.F and M.O.F. Chefs in Charcuterie, at the Gaston Lenore School).

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 age 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.

Angel’s continues to grow with a newly-renovated distribution center complete with a storefront, an online shop, and stunning tasting room located in Carlsbad.

What Sets Angel’s Apart from the Rest

All meats used for our salumi are certified antibiotic-free, steroid-free, and free of growth hormones. Our game meats are guaranteed to be free range, cage free, or wild. For us to create high-grade products, we start with the finest quality ingredients directly from the source.

Pig

Berkshire Pork

Hundreds of years ago, the Berkshire Pork bloodline was discovered in Britain. This unique and rare heritage breed of pork boasts rich colors, renowned marbling, prized texture and tenderness to create a flavor profile like no other. Our Berkshire meat is sourced directly from a family owned farm in Kansas where the pigs are domestically raised to spent most of their lives outside roaming free.

They are raised without the use of antibiotics or growth hormones in a low-stress environment. The pork is certified under the six-point USDA Process Verified Program to ensure consistent quality and product standards. The six points include; age, source & location from birth to harvest, feeding, raising protocols, and processing.

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Venison

Free range, grass-fed venison comes from a family farm with abundant land in New Zealand. The venison is humanely raised and free of any antibiotics or hormones.

Venison is known as a leaner protein, dense in essential nutrients, tender in texture, and high in moisture. A flavor that is mild and distinct – yet not gamey. A health-focused protein that is raised in the most natural way and processed according to the highest quality standards.  

Duck

Duck

Raised in North America on a 200-acre farm, our Moulard ducks come from a cage-free environment and are fed a high-quality exclusively vegetarian diet, free of antibiotics or hormones.

A hybrid cross between a Muscovy and Pekin duck, the Moulard has a hearty breast and hefty legs that is makes it the poultry of choice for foie gras in certain regions of France.

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Bison

Free to roam over 55,000 acres of sustainable sprawling land, our bison comes from a family-owned ranch in North America. Bison are raised grass-fed, given a nutritionally balanced vegetarian diet of hay forages and grains. 

Bison meat is the healthier alternative to beef, a nutrient-rich lean protein low in fat and calories – but rich in flavor. Free of antibiotics or hormones, and humanely raised. 

Boar

Boar

Considered as an invasive species, these truly wild animals consume foods from the natural environment like berries, nuts, greens, mushrooms, and roots; resulting in one of the cleanest, leanest game meats free of steroids, additives, or antibiotics.

As one of the most natural proteins on the market – wild boar boasts a darker, richer color than domestic pork without the typical gamey taste. Low in fat content, and higher in protein than most game meats – wild boar has a superior texture and taste.