Dry Cured Meats

Edwards Surryano Hams are exclusively produced from 100% pasture-raised Heritage Breed pork. They are the American alternative to premium-priced European Prosciutto and Serrano hams. This completely boneless, perfectly marbled Surryano ham is dry-cured by hand with natural ingredients and smoked for a full 7 days over smoldering hickory wood.Then, Surryano hams are aged for more than 400 days to put the finishing touch on its unique mahogany color and bold, distinctive flavor. Sliced paper-thin, it`s the perfect complement to melons, olives and Spanish-style tapas, and it`s great on bread with olive oil and cheeses such as provolone and mozzarella. Slice it ultra-thin, serve it at room temperature for optimal flavor and enjoy its rich taste with friends and family.

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.

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.

The Schaller & Weber Uncured Beef Salami comes from Ferdinand Schaller’s training in the art of curing and smoking meats nearly a century ago. In a market saturated with hundreds of different styles of pork salami this item is a true standout. The smoking and drying processes we’ve stuck to for 80 years accentuate the bold flavor of the beef. It’s a rare style, and salami-lovers know we make it better than anyone. In the early days, our salamis were curing from the ceiling of our shop. 80 years later the salami is cured offsite, but you can still count on our Uncured Beef Salami to deliver great taste and please any palate. In fact, the only real change is that it’s now all natural.

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.

Salame Di Manzo is 100% Wagyu beef seasoned with fresh thyme black peppercorns and Cabernet.

Our chorizo, great tasting, consists of leanmeat of pork, paprika, salt and garlic.It is a great food and can be combined with many dishes, enriching, and constitutes an ideal component in our diet.

The recipe for COLUMBUS® Sopressata Salami is originally from the Abruzzese region of Italy. We use sweet fennel and fresh garlic to give this rich salame a highly complex aroma. Our slow aging process brings out the distinctive mild flavor of the meat. Aged 21 to 51 days depending on size.