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SCHALLER & WEBER, SALAMI & GRAND CRU SNACK TRAY
Our Uncured Salami spiced with the traditional German recipe of garlic and black peppercorn, paired with a robust, award-winning alpine-style Grand Cru® cheese. An excellent on-the-go snack or addition to your charcuterie plate. Enjoy with a hard cider or smooth amber beer.
2 oz. Snacking Tray
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TEMPESTA, PEPPERONI
Our pepperoni is not cooked. It is fermented and fully aged like any other salumi. We grind Berkshire shoulder, and then classically season with top quality fennel, paprika and cayenne. You can taste the difference.
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FRA`MANI, SALAME TOSCANO
Deep burgundy color, with salt slightly more pronounced in the Tuscan tradition of pairing foods with unsalted breads. About 22 inches long. Slice paper thin pieces. 2013 Good Food Award Winner!
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FRA`MANI, SALAME NOSTRANO
Nostrano, meaning “our own.” Coarsely ground, mild and “sweet” in flavor. A natural with melon or figs. About 14 inches long, 2 pounds. Slice paper thin pieces
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LA ESPANOLA, CHISTORRA
CHISTORRA, a typical product from the gastronomy of Navarra. An ideal style sausage made of lean pork, slightly smoked and lots of sweet paprika.Chistorra is usually fried whole but served chopped into smaller sections as a tapa.
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TEMPESTA, CACCIATORINI (SPICY HUNTERS SAUSAGE)
Cacciatorini Piccanti is made with Berkshire Picnic shoulder and hand selected Calabrian Chili`s. This sausage really brings the heat
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SLICED JAMON SERRANO REDONDO
Each piece is hand selected to guarantee the quality and service of which Redondo Iglesias prides itself on. These hams are cured no less than 15 months.
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TEMPESTA, FINOCCHIONA
Tuscan style salami made with fennel pollen & seeds, chianti and black pepper.
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BERNINA, BRESAOLA
Bresaola is made from tender beef that has been air-dried, salted, and aged for two or three months.
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VOLPI, DRY SALSICCIA
Fennel Rich Italian Style, Dry Salami. Excellent when paired with milder soft cheeses like Mascarpone or Taleggio.
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LA ESPANOLA SLICED CHORIZO CANTIMPALO SAUSAGE
A pork and beef dried-cured chorizo from the region of Castilla y León, Chorizo Cantimpalo is made from coarse chunk of marinated meat. It is popular as a ready-to-eat salami in tapas bars or cooked in bean, lentil or other stews and casseroles.
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MAESTRI D`ITALIA, PROSCIUTTO DI PARMA
Aged to Perfection for over 400 days. Slow-cured ham, obtained salting and drying fresh hams of pigs, born, raised and slaughtered in Italy, following the regulations of Parma Ham Consortium. It is an all-natural product, minimally processed, using only pork ham and Mediterranean sea salt. Seasoned at least 400 days and packaged with stand and knife for a real charcuterie master experience.
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SCHALLER & WEBER, ALPINE SOPRESATTA & FONTINA SNACK TRAY
A German inspired take on an Italian classic, our Alpine Sopressata, marked by the subtle flavor of fennel seed, pairs perfectly with the smooth, creamy, and slightly tart Fontina cheese. A superb midday snack, or as a light weeknight dinner alongside a Chardonnay or your favorite wheat beer.
2 oz. Snacking Tray
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MOLINARI & SONS, DRY CHUBS
All pork Salame finely chopped and spiced with whole fennel seed. This Salame is from the region of Lucca; is has a very light refreshing flavor. Serve with marinated fresh tomato and Buffala Mozzarella, for antipasti.
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MOLINARI & SONS, HOT SALAMETTI SECCHI
Spicy dry salame, Calabrese style, stuffed into small diameter casing, all pork spiced with cracked chilis and cayenne pepper. This Salametti will spice up the hunting trip. Pick your favorite cheese to bring along!
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MOLINARI & SONS, SOPRESSATA
All pork Salame, coarsely chopped with whole peppercorns, and red wine. Try snacking with Reggiano cheese.
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MASTRO PROSCIUTTO
A carefully crafted masterpiece, our prosciutto delights the tastebuds of deli connoisseurs far and wide. This product bursts with the classic flavour, unique fragrance and naturally rosy color only time can achieve. Enjoy the delectable melt-in-your-mouth taste of Mastro® Prosciutto by adding it to any savory appetizer, entrée or antipasto dish. Try wrapping it around melon for a truly delicious treat.
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MOLINARI & SONS, PANCETTA
Extra lean authentic Italian style, cured, spiced, and rolled in traditional manner. Pancetta is a staple in Italian cooking. There are many uses for this product, from roasted meats, pasta dishes, to seafood.
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SCHALLER & WEBER, UNCURED BEEF SALAMI WITH GARLIC AND PEPPER
Germans have been adding garlic and pepper to their salamis for centuries, simply because it’s as close to perfection as a salami can be. The intense burst of garlic is flecked by the snap of black peppers and the two flavors are surrounded the smokiness that underlies each incredible bite. Honoring the timeless flavor of this the style, Schaller & Weber Uncured Salami with Garlic and Pepper is a true old-world recipe. The only update we’ve made is to make ours all natural.
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COLUMBUS, GENOA SALAMI
A blend of cracked pepper and fresh garlic combined with a medium grind of extra-lean pork give our genoa salame its aromatic mellowness. Hand-stuffed and slowly air-dried for two months, it`s the perfect addition to sandwiches, in an antipasto or as a topping on pizza. You can even slice it into a hearty country salad.
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MOLINARI & SONS, HOT SOPRESSATA
All-pork salame, coarsely chopped with whole peppercorns, paprika, and red wine.
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FERMIN, CHORIZO IBERICO
ALL NATURAL. GLUTEN FREE. LACTOSE FREE.NO NITRATES OR NITRITES ADDEDA unique product, juicy, flavorful and seasoned with natural spices.This chorizo has been made from the bestcustof the free range Iberico acorn-fed pig, an original breed from Spain.During the Montanera season (from October throughFebruary), this pig doubles its weighteating acorns and grass. Making it the finestand most prestigious pig in the world.
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FERMIN, SERRANO HAM
We are proud to bring the authentic Serrano in the US market, made from pigs born, raised and processed entirely in Spain.Our pigs are older, heavier and fattier than the pigs from North Europe. This is a guarantee of higher quality. It means a product more tasty and complex.
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VOLPI, CHIANTI WINE SALAME
Made naturally* by hand with red wine, love and time *Minimally processed, no artificial ingredients.
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IL PORCELLINO, SPANISH CHORIZO
A Spanish Style Salami seasoned with Pimenton Smoked Paprika, Garlic and Oregano
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TEMPESTA, `NDUJA IN TRADITIONAL ORBA
The most famous and versatile calabrian salami. Serve on bread or toast Grill or toast slices of bread and spread Nduja on top. Eat on its own or complement with some cheese: fresh ricotta or burrata.
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COLUMBUS, PEPPERED SALAME, LOAF
We hand roll our Italian Dry—mild and sweet—in freshly cracked black peppercorns to give it a spicy bite followed by the true flavor of our original Salame. COLUMBUS® Peppered Salame is perfect alone or in a sandwich. Aged 21 to 55 days depending on size.
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TEMPESTA, BRESAOLA (UNCURED WAYGU EYE ROUND)
Bresaola is a dry cured and aged beef. We make ours with an amazing Midwest raised American Waygu beef eye of round. Its rubbed with sea salt, black pepper, juniper, fennel pollen and fresh herbs. Ages minimum of 90 days
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IL PORCELLINO, GREEN CHILI TEQUILA SALAMI (SALUMI)
A delicious salami seasoned with roasted green chiles, jalapeños, lime zest, cumin & Añejo tequila.
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COLUMBUS, SALAMETTI SECCHI
We created our secchi—which means ‘dry’ in Italian—in San Francisco, based on a traditional Italian recipe for Salametti. COLUMBUS® Secchi Salami is one of our oldest salame recipes. Made with crushed white and black peppercorns and burgundy wine, it’s hand-tied and slow-aged in a natural casing that gives it a subtle, smooth flavor. Aged at least 21 days.
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TANARA GIANCARLO, PROSCIUTTO DI PARMA, 18 MONTH
The King of Italian dry cured hams, Prosciutto di Parma is a highly controlled product, produced under strict Italian law which governs the size of leg to be used, where the legs come from, and what the hogs eat, among other strict considerations. Once the leg has been selected, it undergoes a salting stage that last for a few weeks. Next it is cleaned off to begin the curing process, which occurs in humidity and temperature controlled rooms replicating the fall, winter and spring seasons. This slow process is closely monitored to ensure that the legs are properly cured and that the end product measures up to the high standards established by Italian law. Prosciutto di Parma has an attractive rosy coloring, distinctive mild and delicate flavor, and a velvety smooth texture. It is a sophisticated, ready-to-eat and highly nutritious addition to any snack or meal. Enjoy a variety of meals including sandwiches, pastas and soups.
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TEMPESTA, FOODSERVICE ‘NDUJA
The most famous and versatile calabrian salami. Serve on bread or toast .Grill or toast slices of bread and spread Nduja on top. Eat on its own or complement with some cheese: fresh ricotta or burrata.
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VOLPI, PINOT GRIGIO SALAME
Made naturally* by hand with Pinot Grigio, love and time. *Minimally processed, no artificial ingredients.
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MAESTRI D`ITALIA, PROSCIUTTO CRUDO ITALIANO
Dry-cured ham, obtained by salting and curing selected fresh hams from pork raised and slaughtered in Europe. Seasoned at least 400 days, deboned, pressed in molds, vacuum packed.
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IL PORCELLINO, NDUJA, RETAIL
A spicy, spreadable Calabrian style salami that is both high in fat content, and packed full of heat from Calabrian chiles available in retail size. Inspired by the traditional salami of Calabria, this one is a true winner!
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IL PORCELLINO, CACCIATORE
A Hunter style salami packed with Caraway Seed, Coriander, Garlic & Red Chile Flakes.
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IL PORCELLINO, BEEF BRESAOLA, SLICED
Il Porcellino’s Beef Bresaola is made using the eye of round muscle and is seasoned with juniper, cinnamon, clove and peppercorns, sliced for your convenience.
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IL PORCELLINO, BEEF BRESAOLA
Il Porcellino’s Beef Bresaola is made using the eye of round muscle and is seasoned with juniper, cinnamon, clove and peppercorns.
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PALACIOS, MILD SPANISH CHORIZO
This mild chorizo sausage is made by Palacios from an old family recipe. This all natural dry cured pork sausage is seasoned with sweet smoked paprika from Extremadura — pimentón de la Vera dulce. It contains no nitrates or nitrites or any other preservative.
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MAESTRI D`ITALIA, SPIANATA PICCANTE, SLICED, RETAIL
Spianata Piccante Maestri is the spicy version of Spianata, a typical salami from the Southern regions of Italy. It is made by stuffing a natural casing with very finely minced pure lean pork and small lardons of prime quality fat. Seasoned with hot chili pepper and garlic. It is then pressed into its distinctive shape and dry-cured for approximately 2 months. It is finally sliced and packaged in USA.
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COLUMBUS, DRY SALAMI
Using a complement of spices, full-bodied wine and select cuts of pork, our Italian Dry salame brings out the richness and aroma unique to this slow-cured specialty meat. It is an Italian classic with a San Francisco twist. There`s no limit to how you can enjoy it -in an antipasto, chopped into a salad, piled on a sandwich, popped straight into your mouth. Delicious.
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RECLA, ALTO ADIGE SPECK
Speck is a name-protected, specialty ham produced solely in the Alto Adige region of northern Italy. Based on ancient traditions that can be traced back to 1200 AD, Speck is the result of an inimitable mix of Mediterranean and northern European influences that converge in the geographically unique Alpine climate of the Alto Adige.The Recla family has been making traditional pork products since 1620 and was the first Italian company granted permission by the U.S. government to export Speck Alto Adige to America. Recla follows the unofficial Speck production rule of “a little salt, a little smoke and lots of fresh air,” but officially is very serious about creating the highest quality Speck possible.Starting with very carefully selected lean, firm, traditionally trimmed thighs from pigs raised on farms renowned for their quality controls, Recla then seasons the meat with a secret family blend of salts and other spices. The 22 to 24 week dry curing process requires an abundance of patience and artisanal expertise. Lightly smoking the pork with beech wood, and exposing it to the complexities of the region’s particular clean, fresh mountain air aids in the development of the distinctively mild, delicate flavor and incredible tenderness that defines authentic Speck Alto Adige.
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LA ESPANOLA SLICED CHORIZO BLANCO SAUSAGE
Chorizo Blanco is cured sausage made with premium pork loin, garlic and other spices. A slow aging process acquires its characteristics aroma and flavor. Exactly like the Chorizo Soria however no paprika is used. Similar to the Italian soprassatta, this sausage is a permanent participant in Spain’s tapa scene.
