- Display 72 Products per page
-
TEMPESTA, SOPRESSATA (BLACK PEPPER SALAMI)
Pork products are made with 100% heritage pork. They are never given antibiotics, no growth hormones, and always vegetarian-fed.
-
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.
-
TEMPESTA, RETAIL `NDUJA
This is our signature product after which ‘Nduja Artisans was named.It is a spicy, spreadable salami originating from Calabria. Pork, peppers, and sea salt…Delicious simplicity.
-
MOLINARI & SONS, ROSETTE DE LYON
All-pork French style saucisson sec from Lyon, France. Burgundy wine, whole peppercorns for spice. Enjoy with a hard table cheese and of course wine & a baguette.
-
TEMPESTA, TARTUFO SALAMI
This is our truffle salami that is seasoned with black truffle salt, minced black truffles, and black Tellicherry pepper.
-
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
-
IL PORCELLINO, PEACHWOOD SMOKED MAPLE BACON, 8/5.5 OZ
Our signature maple-rubbed Peachwood smoked bacon made from 100% Berkshire hogs.
-
IL PORCELLINO, SOPRESSATA, LARGE FORMAT
A large format Classic Spicy Italian Salami with plenty of fat content to give it a buttery texture, seasoned with Garlic, Black Pepper, Red Pepper Flakes and Carboy Wine Malbec.
-
MARGHERITA, PEPPERONI STICKS
Slow-cured and masterfully seasoned, Margherita® Fine Pepperoni sticks add rich, savory flavor and smooth, satisfying texture to any appetizer, entrée or salad.
-
TANARA GIANCARLO, PROSCIUTTO DI PARMA, 24 MONTH
Tanara Prosciutto di Parma D.O.P. at any age is produced under strict Italian law which governs the size of the hog leg to be used and what the hogs eat, among other strict considerations. Once the perfect leg has been selected, it undergoes a sea salting stage that last for a few weeks. The actual curing process occurs in humidity and temperature controlled rooms which replicate the fall, winter and spring seasons. An added bonus is the pure breeze from the Apennine mountains that blows into the curing house windows, thus adding an a unique form of air terroir to the ham. The entire process is time-consuming and tedious, but Tanara’s end product always measures up to the highest standards so that it earns the Parma fire-branded crown stamp with honors. The 24-month version sets itself apart with its bold black label.
-
TEMPESTA, FINOCCHIONA 4.5LB
Tuscan style salami made with fennel pollen & seeds, chianti and black pepper.
-
IL PORCELLINO, PEACHWOOD SMOKED MAPLE BACON, 4/3 LB.
Our signature maple-rubbed Peachwood smoked bacon made from 100% Berkshire hogs.
-
FERMIN, 50% IBERICO HAM BONELESS
The curing process which results in the Fermín Jamón Serrano is completely traditional. The hams are cured in drying rooms with open screened windows, caressed by mountain air as it wafts through the area where the hams are hung.
-
IL PORCELLINO, ROSETTE de LYON
Our version of a French classic featuring Woody Creek Distillery Apple Brandy, cinnamon, cloves, nutmeg & pink peppercorns! This salami is best enjoyed with a glass of aged whiskey, fresh figs, and an ash rind goat cheese!
-
LA ESPANOLA, SALCHICHON DE VIC
A favorite Catalan style salami. Finely ground lean pork and beef with whole black peppercorns. Similar to the Italian Genoa salami but far superior. Deliciously rich, a favorite in tapas bars in Barcelona.
-
SCHALLER & WEBER, BLACK FOREST HAM
Our natural shape Black Forest Ham is made with the recipe Ferdinand Schaller used when he introduced the style to America, but the uncommon shape also has a delicious impact on the finished product. With more surface area on this ham, there is more exposure to smoke during the smoking process, giving the ham a darker color. The smaller size also allows the smoked flavor to penetrate deeper into the meat so the flavors become much more intense. Finally, the shape alone is sure to make Schaller & Weber Natural Shape Black Forest Ham stand out at any deli counter.
-
FERMIN, SPICY CHORIZO IBERICO, 10/7 OZ
ALL NATURAL. GLUTEN FREE. LACTOSE FREE.NO NITRATES OR NITRITES ADDED
A unique product, juicy, flavorful and seasoned with natural spices. This chorizo has been made from the best cuts of the free range Iberico acorn-fed pig, an original breed from Spain. During the Montanera season (from October through February), this pig doubles its weight eating acorns and grass, making it the finest and most prestigious pig in the world.
-
TANARA GIANCARLO, PROSCIUTTO DI PARMA, 30 MONTH
This Prosciutto di Parma is crudo and produced with Italian pork coming from the best breeding areas of the Po Valley and from pigs that have only eaten natural feed. The thighs weigh at least 13 kg or more. The ham is treated with sea salt for a pleasantly sweet taste; no other ingredient or additive is used. A lard called sugnatura is rubbed on the bottom of the ham where the bone is to protect the ham and to ensure consistent development. Once prepared, each ham is taken to special ventilated room.
-
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
-
IL PORCELLINO, NDUJA
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!
-
TEMPESTA, NOSTRANO (PINK PEPPER SALAMI)
Nostrano is made with Berkshire Pork, pink peppercorns wine and garlic. Nostrano is a very unique tasting salami, initially starts with floral notes and works into a great pepper finish.
-
MARGHERITA, SANDWICH STYLE PEPPERONI (80 MM)
Natural casing and dry cured with the spicy old world flavor for `true Italian pepperoni taste.`
-
PALACIOS SLICED IBERICO CHORIZO
3.5 ounces of authentic Spanish Ibérico Chorizo, mild taste. Ideal as snack or “tapa” in family or friends meetings. Discover the taste and the soft texture of our Chorizo 100% Iberico. All natural, without colorant and preservatives, perfect for your snacks. Product 100% natural , gluten free and lactose free, ready to eat.
-
IL PORCELLINO, BLACK TRUFFLE SALAMI
A Genoa style salami seasoned with Carboy Malbec Wine and Fresh Burgundy Black Truffles
-
PALACIOS SLICED JAMON SERRANO
3,5 ounces of authentic Spanish Ham, mild taste. Ideal as snack or “tapa” in family or friends meetings..
-
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.
-
IL PORCELLINO, ORANGE PISTACHIO
A unique salami packed with Garlic, Fresh Orange Zest, and Sicilian Pistachios
-
COLUMBUS, FELINO, 4/2.5 LBS
Known as “the king of salami”, COLUMBUS® Felino Salami is inspired by a recipe from the Parma region in Italy where prosciutto di parma and Parmigiano-Reggiano are produced. Made with cracked black pepper and sherry wine, it’s slow-aged in our thickest natural pork casing, giving it a complex taste and a smooth texture. Slow aged at least 30 days.
-
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!
-
5J’s, IBERICO BELLOTA HAM, BONE IN
Fourteen to 18 pounds of luxurious free-range whole boneless Iberian jamón. Like the finest caviar, Iberian de bellota ham is the ultimate of its kind and Cinco Jotas is known as one of the elite brands of ibérico ham in the world. This exquisite delicacy comes from the ancient breed of pig, the cierdo ibérico, which has been roaming the Spanish dehesa (meadows) of southwest Spain feeding on acorns in the wild for thousands of years.
Cinco Jotas boneless ham is a timeless treasure that will entice and delight even the most discerning of gourmet palates. Jamon Iberico de Bellota Whole Bone-in Cinco Jotas
-
SCHALLER & WEBER, BEEF SALAMI & BUTTERKASE SNACK TRAY
Our one of a kind all-beef uncured salami is masterfully crafted with gentle smoke and is matched with a mild, buttery Butterkäse cheese, a German favorite. An excellent option for a snack on the run or cheese board. Enjoy this pairing with a crisp Pilsner or a fruity red wine.
2 oz. Snacking Tray
-
PROSCIUTTO TOSCANO DOP, BONELESS
The hams are only obtained from first-class pork legs from pigs raised in Tuscany and the surrounding regions. The crown of the ham is rubbed with sea salt, garlic, Tellicherry black pepper and wild juniper berries which creates an intense taste and a slightly spicy flavor. The crown is also larger than other hams, which allows for an easier diffusion of salt and spices. For 14 months the hams are cured, this unique process mimics the climate change of the four seasons. These techniques have been used since the 15th century by the De Medici family
-
BERNINA, BRESAOLA
Bresaola is made from tender beef that has been air-dried, salted, and aged for two or three months.
-
COLUMBUS, FINOCCHIONA GIGIANTE
Our Finocchiona is seasoned with wild fennel seeds which give it an alluring cool, sweet flavor – an intriguing balance to the mellow texture and aroma of 90-day aged coarse ground fresh pork. We use an imported, natural, double-layered pork casing cut and stitched together to reach gigantic proportions. Not only spectacular in its looks but outstanding in its taste. To View Product Data Sheet For This Item CLICK HERE.
-
TEMPESTA, SALAME DI MANZO (WAYGU BEEF SALAMI)
Salame Di Manzo is 100% Wagyu beef seasoned with fresh thyme black peppercorns and Cabernet.
-
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.
-
VOLPI, DRY SALSICCIA
Fennel Rich Italian Style, Dry Salami. Excellent when paired with milder soft cheeses like Mascarpone or Taleggio.
-
IL PORCELLINO, LOMO
“Uncured Pork Loin” – Top loin of pork seasoned with pimenton, Aleppo pepper & garlic.
-
IL PORCELLINO, SAUCISSON BASQUE SALAMI
A Basque region inspired salami that highlights Espelette pepper, chardonnay and saffron, sliced for your convenience.
-
IL PORCELLINO, COPPA, SLICED
Sweet and Spicy Coppa seasoned with clove, cinnamon, fennel, juniper, cayenne and paprika, sliced for your convenience.
-
IL PORCELLINO, SPICY DIABLO
A Spicy Italian salami seasoned with Fennel Seeds and both Whole & Ground Calabrian Chiles
-
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.
-
LA ESPANOLA, CHORIZO SARTA
Originated in Old Castille around Soria. Although actually a sausage, it resembles a gently seasoned, lean pork loin with a concentrated meaty taste. The meat is diced by hand, seasoned, and cured overnight to reduce its moisture. The mixture is then tightly packed into natural, Portuguese net-like casings and air-dried for three months.
-
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.
-
IL PORCELLINO, UNCURED WAGYU BRESAOLA
The eye of round of beef with beautiful marbling seasoned with juniper, cinnamon, clove, and peppercorns for maximum flavor.
-
MAESTRI D`ITALIA, GUANCIALE, ITALY
Seasoned with black pepper. Authentic Italian Guanciale is a specialty from the Umbria and Lazio regions, characterized by its tenderness and very special flavor. It is made from first choice pork jowl, then salted, flavored and slow-cured for approximately 3 months. It is frequently used as an ingredient for famous Italian pasta recipes, like Carbonara and Amatriciana, it is a gourmet substitute to pancetta and, cut very thin it will just about melt over vegetables for a unique mouth-watering taste.
-
MAESTRI D`ITALIA, SPECK ITALIANO, SLICED
Dry-cured smoked ham, obtained by salting, curing and smoking selected fresh boneless hams from pork raised and slaughtered in Europe. Seasoned using sea salt and aromatic herbs, each speck is air cured for approximately 150 days in the Italian Alps. The product is naturally smoked using beech wood.
-
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.
-
REDONDO IGLESIAS, BONELESS SERRANO HAM
Jamón Serrano, elaborated under the ETG guarantee (Traditional Elaboration Process), Serrano ham is cured for at least 15 months, obtaining a top-quality product with the exact amount of salt and a deep mediterranean aroma as well as a juicy and intense flavor.
-
MARGHERITA, CAPICOLA
Using an unhurried artisanal process, Margherita® Supreme Hot Cooked Capicola is masterfully crafted with bold, hot spices to consistently add delicious, robust flavor to any appetizer, entrée or salad.
-
COLUMBUS, PROSCIUTTO
COLUMBUS® Prosciutto is like no other prosciutto you have tasted before. We take the highest quality, fresh hams, rub them with a hint of salt, and place them in aging rooms for slow drying. Once they’re cured, we hand-trim them—more than other prosciuttos—for a leaner prosciutto that’s better for pairing with other foods (like wrapping around a melon slice). Slow aged at least 90 days.
-
IL PORCELLINO, LARGE BASQUE SALUMI
A Basque region inspired salami that highlights Espelette pepper, chardonnay and saffron.
-
BUONGUSTO DRY SALAMI
This salami consists of fresh pork, garlic, black pepper, and red wine. Once the paste is created it is placed into natural hog casings imported from Europe. When fully aged this item is a perfect match for artesian breads and cheeses.
-
IL PORCELLINO, COPPA
Uncured pork collar seasoned with cloves, juniper, paprika, and cayenne. 2017 Good Food Award Winner and 2020 Charcuterie Masters Grand Champion.
-
TEMPESTA, DUCK BREAST PROSCIUTTO
Air dried magret, made of the breasts of Moulard ducks raised humanely with no antibiotics or hormones.
We season our Duck Prosciutto with a variety of spices including Fabbri Cherries, warming spices, red wine and garlic.
This ready-to-eat prosciutto is perfect when sliced for a charcuterie or cheese board.
Sold by the piece (breast) weighing about 10-12 oz per breast.
-
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.
-
MAESTRI, SLICED SPECK ITALIANO F.S.
These thin slices from Maestri start with pork legs that are salted and rubbed with bay leaves, juniper, and rosemary. They’re smoked over beechwood before curing, and the result is sweet and smoky, savory and botanical.
-
MOLINARI & SONS, FINOCCHIONA
All pork salame with whole fennel seed; dry cured. Great for a antipasto dish.
-
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.
-
IL PORCELLINO, CALABRESE SALAMI
A Calabrian Style Salami Seasoned with both Sweet and Dry Vermouth, Calabrian Chile Powder, Paprika and Hot Calabrian Chile Flakes.
-
IL PORCELLINO LONZA
Lonza is a beloved style of aged pork tenderloin. Aged with salt, pepper, and paprika, the end result is a beautiful experience where the delicate flavors and subtle spicing make you want another slice, and another slice. Pair with a glass of Spanish wine and some Manchego for authentic Spanish charcuterie.
-
LA ESPANOLA, SLICED CHORIZO SORIA SAUSAGE
Originated in Old Castille around Soria. Although actually a sausage, it resembles a gently seasoned, lean pork loin with a concentrated meaty taste. The meat is diced by hand, seasoned, and cured overnight to reduce its moisture. The mixture is then tightly packed into natural, Portuguese net-like casings and air-dried for three months.
-
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.
-
TEMPESTA, SALAME DI MANZO (WAGYU BEEF SALAMI)
Salame di Manzo: 100% Wagyu Beef seasoned with fresh thyme, black pepper and cabernet.
-
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.
-
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.
-
IL PORCELLINO, SAUCISSON BASQUE SALAMI, SLICED
A Basque region inspired salami that highlights Espelette pepper, chardonnay and saffron, sliced for your convenience.