About Angel's Salumi and Truffles

At the age of 17, Pascal Besset began his career as an apprentice at a five-star kitchen in Monte Carlo. Pascal passionately refined his craft over the next 15 years under the guidance of his father’s longtime friend then mentor, Cesar Merlino (Chef and Maître Charcuterie). Pascal cultivated his expertise to specialize in Charcuterie in the culinary lands of Monte Carlo, the South of France, Corsica, and Paris, working alongside gourmet giants like Bernard Broust and Mr. Langlois (Silver Medal M.A.F and M.O.F. Chefs in Charcuterie, at the Gaston Lenôtre School).

In the second half of his career, Pascal worked at six different five-star hotels in France and California, three of the Top 10 in the world. At 30, he made the journey to California to continue growing and offering the European touch to the American market. Today 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, online shop, and stunning tasting room located in Carlsbad, CA.