Zoe's Meats

Creating & Delivering the Finest Charcuterie

People are talking!  Check out what newspapers, bloggers and consumers have to say about our outstanding charcuterie...

Zoe's Meats Joins the Taste of Petaluma!
"If you don't get down to P-town nearly as often as you should, call this a perfect opportunity to see what you're missing in the dining department. If you're a local, consider this a convenient smorgasbord of hometown faves. Either way, this weekend's Taste of Petaluma has more than 30 opportunities to nosh and nibble your way around town.

Here's the 411: Things kick off on Saturday, Sept. 27 at 11:30am and run until 4:30pm. For $40 ($35 in advance) eaters get 10 tickets (along with some other goodies) to sample small dishes, local wines, beer or other beverages. One ticket, one taste. A handy map directs you to the grub, along with what's on the menu.

Well worth a ticket to try:
- Zoe's Meats (killer charcuterie) at Aurora Colors Gallery"

-Bite Club, The Press Democrat

Petaluma360 Visits Zoe's Meats:
"At Zoe’s fine meats, we are greeted warmly by George Gavros. George has been working in this industry for many years and really is an aficionado of fine meat. Named after his daughter (also an aficionado), Zoe’s sits back tightly in the warehouse district behind Longs Drugs. There is a delightful array of salami, spicy pepperoni, garlic herb-roasted turkey, ham, pancetta, mortadella and Coppa. Laura and I found everything very, very tasty. The garlic herb-roasted turkey really does melt in your mouth. The pancetta tastes of olive oil and dissolves into your belly. The mortadella exudes wonderful flavors of pistachio and smoky hard cheese. It is all quite spectacular."

-Jason Jenkins, Petaluma360

Consumer Review:
"I just bought some of their mortadella at mollie stones on california. Wow it was very good. Reminded me of mortadella from Italy, while visiting."

-Frank SF, Chow.com

Zoe's Attends Burning Beast, Seattle, WA:
"Charlie Hertz of Zoe's Meats brought a great deal of the world's best bacon for those smart enough to stay for the next day's breakfast; he said his friends routinely let themselves into his house and just start making bacon, and then refused to say where he lived."

-Bethany Jean Clement, The Stranger