Meats

Meats

  • Imported Prosciutto - Salt cured and then allowed to dry in the sweet breeze of Italy for up to two years. It develops a rich, complex, unique flavor. Sliced into paper thin, almost transparent slices it can be enjoyed as a part of your Antipasti, wrapped around fruit or vegetables, in salads or tossed in pasta.


  • Prosciutto di Parma - Produced from the hind legs of specially selected heritage breed pigs raised in 11 regions of Italy according to the highest standards, on which they are monitored, inspected, and traced, and approved by the Consorzio.


  • Mortadella with Pistachio - Made with 100 percent pork and studded with pistachios. Silky in texture, this mortadella is slightly sweet, not too fatty, and uniformly pink in color.


  • Prosciutto di San Danielle -. This prosciutto is high-quality pork legs produced from start to finish in San Danielle, a small village in Italy's northern region of Friuli Venezia Giulia. The combination of intoxicating air from the mountains and the Adriatic Sea makes the San Danielle area the perfect place to age prosciutto.


  • Speck - A boned, specialty cut, dry-seasoned, lightly smoked raw ham which is air dried or aged for at least twenty-two weeks, obtained from deboned, and trimmed pig thighs. 


  • Gran Biscotto ham - Only the best pork legs (only 1 out of 4) are selected and hand-boned without cutting the leg. Flavored with a secret blend of aromas and spices and massaged up to 72 hours. Also, slowly steamed for 12 hours and lastly left to rest for up to 4 weeks


  • Pancetta - Made from spicy pork belly that is salted and dried (but not smoked) for about three months. It is quite similar to bacon, which earned its name from the United States and was nicknamed as "Italian bacon".


  • Capocolla – A traditional Italian and Corsican pork cold cut made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salami, dry cured, and typically sliced very thin.


  • Coppa Stagionato – A premium cured pork shoulder made with the pig's capocollo, it is locally sourced and flavored with spices typical of the Cesena area: cloves and cinnamon. The subtle, inviting aroma of the salami is due to its blend of natural flavorings.


  • Guanciale - A triangular cured meat from a pig's jowl, with one or two cross veins of lean meat. It is different from pancetta, which comes from the pig's belly. Aged at least 3 months after being lightly rubbed with salt and covered with ground black pepper or chili pepper.


  • Piccante Salami – A spicy salami with red peppers and several varieties of paprika. It's hot, but not so much that it overwhelms the great flavor of artisan cured salami. Translates to "spicy salami", often called pepperoni. This thin, sometimes curved salami comes from the Calabria region of Italy.


  • Rustico Salami – A medium-grained, of a beautiful red color, and pearl-white parts are well distinguished. Already when cut, it releases its delicious and intoxicating scent enriched by notes of seasoning and spices that blend into an unmistakable aroma. The flavor is intense, with a nice, harmonious and decisive character. 


  • Milano Salami - Originating from Codogno and San Colombano al Lambro, in the province of Milan. It has a fresh aroma, with hints of nuts and the finely chopped rice grain mixture define its character. The taste is round with a pronounced and lingering delicacy.


  • Napoli Salami – A cylindrical, elongated shape and is filled with a mixture of fresh Italian pork, black pepper and spices. Before being stuffed into the sausage casing, the lean meat is minced and smoked over well-seasoned wood. On the palate, this salami has a sweet and characteristic smoky-spicy taste.


  • Finocchiona Salami - One of the most loved among Tuscan pork products. Its name comes from "finocchio", or fennel, used to flavor the lean pork shoulder and cheek fat used in the sausages. This dry-cured salami is often aged as long as five months to a year to develop its delectable flavor and aroma.


  • San Gennaro Salami - Southern Italy's Campania region's typical salami has a coarse grain and a characteristic rustic appearance. The delicate and mild flavor is boldly enriched with white and black pepper corns, sprinkled through chunky fat marbles and deep red meat.


  • Genoa Salami - Made from pork, but may also contain veal. It is seasoned with garlic, salt, black and white peppercorns, and red or white wine. Like many Italian sausages, it has a characteristic fermented, smooth flavor.


  • Hot or Mild Sopressata (domestic) - Air-dried, aged and cured, using a natural casing filled with coarsely ground pork, garlic, salt, red and black pepper. This true rustic blend has an aromatic and bold flavor that intensifies as it ages.


  • Hot Dry Sausage (domestic) - Flavored with red pepper, providing you with a spicy taste and bold flavor. Slice this sausage thinly for a charcuterie board, paired with nutty gouda cheese and crackers, or use it as a homemade pizza topping.


  • Mild Dry Sausage (domestic) - Flavored only with salt and pepper, providing you with the natural, mild taste you desire. Enjoy this sausage sliced on a charcuterie board with nutty gouda cheese and crackers, or use it as a homemade pizza topping.
Share by: