• BAYONNE HAM, 12 MONTH (FRANCE)

    Bayonne ham indeed draws its origins in various cities of the Adour Basin, but its influence and reputation grew through the important port of Bayonne whose name it bears. Soon the outstanding flavor of this delicacy won the favor of the gourmands of France and beyond. Bayonne ham is a prized guest at every banquet. With success came intensified production over the centuries and gradually , methods of manufacture were refined to meet more precise and demanding specifications. The selection of pigs , the time and breeding conditions , salting , drying, refining … are all steps that meet the highest criteria.

    SKU: RFBAYON Category:
  • BELLA BELLA, DUCK BREAST PASTRAMI

    We take our Moulard Duck Breast and covered it in a Pastrami Rub and cooked in our smokehouse that is within our kitchen. Slight spicy kick!!

    SKU: RDKPAS Category:
  • BELLA BELLA, DUCK BREAST PROSCIUTTINNI

    Natural Peking duck breasts are preserved in a layer of sea salt, star anise, allspice and orange peel. As the excess moisture is removed, the aromas of the spices are pulled in and the flavors of the rich duck are concentrated much like the process of dry curing hams. Slow aging creates a firm, silky texture.

    SKU: RDKPRO Category:
  • BERNINA, BRESAOLA

    Bresaola (air-dried, seasoned beef) has a long history originating from Northern Italy in the late 1400`s. It`s a 98% lean air-cured beef product made from high quality specially selected top round beef cuts that are rubbed and seasoned with custom blends of spices, berries and aromatic mountain herbs.                                    Imported from Uruguay, Bernina Bresaola maintains the traditional manufacturing methods resulting in a moist and delicate flavor sensation.

    SKU: RBBRE Category:
  • 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.

    SKU: RBGDS Category:
  • COLUMBUS, CRESPONE SALAME

    Inspired by a recipe from the mountainous Brianza region in Northern Italy, COLUMBUS® Crespone Salami from well-trimmed, premium cuts of antibiotic-free pork. We season them with pepper, garlic and sherry wine, then stuff the pork into natural casing and slow age it for a particularly tender texture and ‘country style’ taste. Varieties slow aged at least 26 days.

    SKU: RTCRES Category:
  • 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.
    To View Product Data Sheet For This Item CLICK HERE.

    SKU: RMLDY Category:
  • COLUMBUS, FELINO

    Known as `the king of salami`, our Felino 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. To View Product Data Sheet For This Item CLICK HERE.

    SKU: RCFEL Category:
  • 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.

    SKU: RCFIN Category:
  • 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. To View Product Data Sheet For This Item CLICK HERE.

    SKU: RCGENO Category:
  • COLUMBUS, HOT CALABRESE SALAMI

    Inspired by a recipe from the Calabria region of Italy, we make our Calabrese from whole cuts of hand-trimmed pork and add crushed red pepper and red bell peppers to give this air-dried southern Italian favorite a ruby red color and spicy finish. Varieties slow aged at least 21 days.

    SKU: RMLHT Category:
  • COLUMBUS, HOT COPPA

    We use closely-trimmed pork shoulder that`s rubbed with salt and chili pepper, then slow-aged and air-dried for at least 45 days to bring out its full tenderness and fragrance, complemented by a spicy finish. To View Product Data Sheet For This Item CLICK HERE.

    SKU: RCOHCOP Category:
  • 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.

    SKU: RTCPEP Category:
  • 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.

    SKU: RTCPRO Category:
  • 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.

    SKU: RMLSS Category:
  • COLUMBUS, SAUCISSON WITH BLACK PEPPERCORN

    This country-style salame is mildly spiced, laced with wine and hand-rolled in freshly cracked peppercorns. Serve it as a traditional centerpiece for a picnic or as a highlight of a submarine sandwich. Anything goes. In a convenient grab and go size that you can slice at home or bring to a picnic.

    SKU: RSAUBP Category:
  • COLUMBUS, SAUCISSON, DRY (PLAIN)

    COLUMBUS® Italian Dry Salami has made San Francisco—its city of birth—the salame capital of the U.S. We’ve been making ours since 1917, when our founders adapted a recipe for Milano style Salame. We use only select cuts of pork, cracked black pepper, our signature blend of spices, and burgundy wine—giving it a unique richness and aroma, and a nice bite from the slow curing. Aged 21 to 33 days depending on size.

    SKU: RSAUL Category:
  • COLUMBUS, SLICED PROSCIUTTO

    An Italian delicacy that dates back to at least the 12th century, prosciutto is cherished for its texture, color, fragrance and taste. Our prosciutto comes from the highest quality fresh hams that are gently massaged with a hint of salt and then placed in our aging rooms for the slow drying process. Our Curing Masters check the prosciutto daily in the traditional Italian manner handed down for hundreds of years. When cured to perfection, the prosciutto is then hand-trimmed by our Master Salumiere. To View Product Data Sheet For This Item CLICK HERE.

    SKU: RCOSLPRO Category:
  • COLUMBUS, SOPRESSATA

    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.

    SKU: RTCSOP Category:
  • EDWARD`S, SURRYANO BONELESS HAM

    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.

    SKU: RSURRY Category:
  • 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.

    SKU: RF02510 Category:
  • 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.

    SKU: RF03010 Category:
  • FERMIN, SALCHICHON IBERICO

    ALL NATURAL. GLUTEN FREE. LACTOSE FREE.NO NITRATES OR NITRITES ADDED

    SKU: RF04010 Category:
  • 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.

    SKU: RF02020 Category: