Our cocoa nib dry cured sausage, salty, slightly bitter and delicious. Made with pork, salt, diced fat, chili, sugar, & cocoa nibs—which imparts a dark chocolate & coffee type of flavour.

This is the kind of layered & thoughtful dish you can expect @thekitchentablehfx with its 8-course tasting menu. Hay butter poached pigeon, beets & pickled wild rose petal, from a past menu. Their menu focus is on local & seasonal produce, and wild foraged foods—a modern NS menu.

For a limited time—veal and morel mushroom pâté. 🍄. #halifax #pâté #morels

This famed sheep milk cheese, Ossau-Iraty, has been made for nearly 3000 years in the Basque region of France. A semi-firm cheese with a smooth consistency & velvety paste, with notes of grass, wheat, nuts, and butter, with a slight sweetness. Complex and beautiful.

😍 We do charcuterie and cheese board orders, and deliveries with at least 24 hours notice. Be the life of the potluck, or dinner party, and show up with something like this, we plate it for you, and wrap it up for transport!

Salt Cod, Potato, caramelized onion & crispy bacon casserole. Topped with a little Ossau Iraty cheese Craig Flinn Dave Deveau Charcuterie Ratinaud

We make a unique charcuterie, duck prosciutto which is dry cured duck breast. Delicious, soft and flavourful fat cap, with gamey, salty meat. Best served sliced very thin, with baguette and a mild cheese.

Douanier is made by fromagerie Fritz Kaiser in Quebec. A washed rind cheese that ripens for nine weeks, and has a vegetable ash line running through the middle that imparts an earthy flavour to the cheese. Notes of grass, nutty sweetness, vegetable and yeast. Unique & flavourful!

Take out Tartiflette!! Classic winter dish made from Reblochon cheese, potatoes, onion, garlic, lardon and a dash of white wine. Bake in the oven at 350f for 20min, enjoy in… instagram.com/ratinaudhfx/p/…

Picnic baskets - the best wedding, anniversary or romantic gift. Grab some bread from Badassbrannn , some cheese and charcuterie from @ratinaudhfx , a bottle from @northbrewing or @goodmorekombucha , and a few fresh things from localsource #PerfectDay

#Halifax! 📢 Craving some 🇫🇷 cuisine? Oui oui! Then you must try Charcuterie Ratinaud's 100g duck prosciutto. In April and May, they'll donate $1 from each dish sold to our school gardening program! #LoveFoodGiveFood

Special order: Mushroom Tatin . . . #attentiontodetail @ Ratinaud… instagram.com/p/Bio52JmHvbR/…

Have you been to The Kitchen Table yet? It's the 20 seat restaurant attached to our shop, serving an 8 course tasting menu of contemporary Nova Scotian food—dishes like you see above—from Wednesday to Saturday night. Reserve on our website for a 7pm seating.

Spiced rhumb, smooth with aromas of sweetness—clove, cardamom, cinnamon, orange peel and vanilla bean. We make it on Agricola St. from a combination of molasses and sugarcane, and infuse it with what you see! Pick this up at our distillery, Bishop’s Cellar or Liquid Assets NS

Soft cows milk cheese from Quebec, called Magie de Madawaska made by fromagerie Le Detour. It's a washed rind style cheese, meaning once the cheese is formed it is bathed or moistened with liquid during the maturation process, giving it a distinct funky, delicious aroma.

Dinner Charcuterie Ratinaud can’t wait

Diners at The Kitchen Table! Thanks for coming! x.com/penelopesfinds…

New house-made, dry-cured charcuterie. Smoky & spicy sausage, made with pork, chili, smoked paprika, garlic, smoked pork fat, salt & sugar. This is delicious on its own or makes a great pizza topping. Gluten-free.

Bring your own wine to enjoy at The Kitchen Table for just a $10 corkage fee. They also offer a wine pairing done by sommelier Atima Kamra to complement the 8-course menu of local, seasonal & wild foods for $50.

Bercail from cheese maker La Moutonnière in Qc. is a semi-firm, washed rind cheese made from sheeps milk. This cheese is fruity, nutty, and funky with leathery or barn-like note. Would pair very nicely with a light Pinot Noir, Gamay, or a yeasty sparkling wine.