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MAESTRI D`ITALIA, PROSCIUTTO ITALIANO, SLICED
SLICED RETAIL Dry-cured ham, obtained by salting and curing selected fresh bone-in hams from pork raised and slaughtered in Europe. Slow-cured for at least 400 days in the Parma region (Italy), using only natural products: pork ham and Mediterranean sea salt. After the curing process, the bone and rind are removed.
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VOLPI, ROSE WINE SALAME
Made naturally* by hand with rosé wine, love and time. *Minimally processed, no artificial ingredients.
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GUANCIALE RETAIL IMPORTED ITALY
A dry cured pork jowl, savory and seasoned salt, pepperoncino and spices
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Il Porcellino Ghost Pepper Salami
A traditional style dry salami that packs a punch! Il Porcellino’s Ghost Pepper Salami might make you sweat, but it’s worth it. With a satisfying taste that will compliment any charcuterie board, this salami will be the star of the show.
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LA ESPANOLA SLICED LOMO EMBUCHADO
It´s obtained by a salt meat process and a slow ripening. The result is a tender product, with virtually no fat. vacuum packed, wich guarantee a good conservation. Always extremely lean, cured with a marinade of salt, fresh garlic, and Pimenton de la Vera to accent the delicous dry-cured flavor.