• GUANCIALE RETAIL IMPORTED ITALY

    A dry cured pork jowl, savory and seasoned salt, pepperoncino and spices

    SKU: RITGURTL Category:
  • IL PORCELLINO, SAUCISSON BASQUE SALAMI, SLICED

    A Basque region inspired salami that highlights Espelette pepper, chardonnay and saffron, sliced for your convenience.

    SKU: RIPBARTL Category:
  • IL PORCELLINO, ORANGE PISTACHIO

    A unique salami packed with Garlic, Fresh Orange Zest, and Sicilian Pistachios

    SKU: RIPOPI6 Category:
  • VOLPI, DRY SALSICCIA

    Fennel Rich Italian Style, Dry Salami. Excellent when paired with milder soft cheeses like Mascarpone or Taleggio.

    SKU: RV42405 Category:
  • VOLPI, GENOA SALAME

    A medium grind, garlic salame with a smooth rich flavor and clean finish

    SKU: RV30501 Category:
  • 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.

    SKU: RND009 Category:
  • RECLA, ALTO ADIGE SPECK, WHOLE

    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.

    SKU: RSPECKWH 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:
  • BERNINA, BRESAOLA

    Bresaola is made from tender beef that has been air-dried, salted, and aged for two or three months.

    SKU: RBBRE Category:
  • LA ESPANOLA, CHORIZO BILBAO

    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.

    SKU: RLE1330 Category:
  • TEMPESTA, SOPRESSATA PICANTE

    Seasoned with our family spicy pepper blend.

    SKU: RND023 Category:
  • LA ESPANOLA, LOMO DE 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, which guarantee a good conservation. Always extremely lean, cured with a marinade of salt, fresh garlic, and Paprika De la Vera to accent the delicious dry-cured flavor.

    SKU: RLE1210 Category:
  • 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.

    SKU: RF03110 Category:
  • SCHALLER & WEBER, NUSSCHINKEN HAM

    Schaller & Weber Nusschinken is a smaller Westphalian Ham. It is made in the same style as the larger hams, but cut from the knuckle, or nuss. This muscle is much more heavily worked than an average ham, which gives it a darker meat look and richer flavor as a starting point. Once the Nusschinken is cured and smoked in the Westphalian style, what comes out is smaller ham with a dense flavor that is sure to be a treat at any meal.

    SKU: RSW60300 Category:
  • 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!

    SKU: RFMTOS Category:
  • 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.

    SKU: RIPBRRTL Category:
  • 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.

    SKU: RIPRORTL 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.

    SKU: RMLDY Category:
  • 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.

    SKU: RLE1599 Category:
  • MASTRO, JAMBON DE PARIS

    Jambon de Paris is the quintessential French connoisseur’s ham, prepared in accordance with traditional European standards. Using delicately seasoned slowly cooked lean whole-muscle pork ensures tenderness and maximum flavour. Enjoy the versatility of Jambon de Paris: sliced, as part of a charcuterie board, as an appetizer or within a creamy white bean soup or quiche.

    SKU: RSDJAM Categories: ,
  • TEMPESTA, FINOCCHIONA 4.5LB

    Tuscan style salami made with fennel pollen & seeds, chianti and black pepper.

    SKU: RND012 Category:
  • IL PORCELLINO, FINOCCHIONA

    A large-format salami seasoned with garlic, black pepper, toasted fennel seeds, and fennel pollen.

    SKU: RIPFINLG Category:
  • MARGHERITA, SANDWICH STYLE PEPPERONI (80 MM)

    Natural casing and dry cured with the spicy old world flavor for `true Italian pepperoni taste.`

    SKU: RPPEPSTK Category:
  • LA ESPANOLA, CHORIZO SORIA

    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.

    SKU: RLE1010 Category:
  • 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.

    SKU: RIPSOPLG Category:
  • FERMIN, SERRANO LOMO

    Serrano de Lomo is dry cured loin made in the mountains south of Salamanca, Spain. This Fermin product is exceptionally good value, and although not the same as Iberico Lomo, this is exceptionally flavorful in its own right and is excellent when paired with a nice Manchego cheese

    SKU: RF05030 Category:
  • MOLINARI & SONS, FINOCCHIONA

    All pork salame with whole fennel seed; dry cured. Great for a antipasto dish.

    SKU: RMLFIN Category:
  • 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

    SKU: RND013 Category:
  • IL PORCELLINO, BLACK TRUFFLE SALAMI, LARGE

    A Genoa style salami seasoned with Carboy Malbec Wine and Fresh Burgundy Black Truffles

    SKU: RIPTRFLG Category:
  • IL PORCELLINO, DUCK BREAST PROSCUITTO

    Seasoned with allspice, juniper, clove & cayenne pepper.

    SKU: RIPDKBRP Category:
  • IL PORCELLINO, GUANCIALE

    Uncured pork jowl seasoned with a simple yet elegant recipe that highlights the tastiest part of the pig.

    SKU: RIPGUAN Category:
  • IL PORCELLINO, GENOA, LARGE FORMAT

    Locally produced Genoa salami manufactured in Basalt, Colorado.

  • LA ESPANOLA SLICED CHORIZO PAMPLONA SAUSAGE

    Pamplona variety grinds the meat further. A product of incomparable flavor & aroma obtained from a careful and natural process of elaboration. Pamplona resembles only good quality. A superb strong flavor of smoked imported Spanish paprika.

    SKU: RLE1021 Category:
  • IL PORCELLINO, SPANISH CHORIZO

    A Spanish Style Salami seasoned with Pimenton Smoked Paprika, Garlic and Oregano

    SKU: RIPSC6 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:
  • FRA`MANI, SALAMETTO PICCANTE

    Spanish-influenced dry chorizo. Brick-red in color and seasoned with pimenton de la Vera. Piquant and slightly smoky. About 12 inches long. Slice 1/8 to 1/4 inch thick pieces.

    SKU: RFMSALSP Category:
  • 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.

    SKU: RRS6437 Category:
  • IL PORCELLINO, LEMONGRASS SZECHUAN PEPPERCORN

    Locally produced and manufactured salami from Basalt, Colorado.

    SKU: RIPLGSP6 Categories: , Tags: ,
  • IL PORCELLINO, UNCURED WAGYU BRESAOLA

    The eye of round of beef with beautiful marbling seasoned with juniper, cinnamon, clove, and peppercorns for maximum flavor.

    SKU: RIPWABR Category:
  • VOLPI, HOT SOPRESSA

    A spicy, savory and rich, coarse ground salame

    SKU: RV30709 Category:
  • FRA`MANI, SMOKED PANCETTA

    Fra` Mani Smoked Uncured consists of two seasoned and slow-smoked pork bellies made according to the traditional Italian production method of pancetta arrotolata (rolled pancetta). Hand trimmed and hand-salted, our Smoked Uncured Pancetta is seasoned with our own blend of spices and smoked over hickory woo

    SKU: RFMSMP Category:
  • 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.

    SKU: RSDPRO Category:
  • VOLPI, PANCETTA

    A traditional Italian Inspired bacon with a bold meaty taste and mild seasonings

    SKU: RV81020 Category:
  • SILVA, LOUISIANA HOT LINKS, 5 LB.

    Our hottest link! Zesty spices and sweltering heat complement each other in this mouth-watering tender and juicy sausage.

    SKU: FSLAHOT Category:
  • LA ESPANOLA, CHORIZO CANTIMPALO

    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.

    SKU: RLE1030 Category:
  • IL PORCELLINO, SPICY DIABLO, LARGE FORMAT

    A large format variation of Il Porcellino’s Spicy Diablo. A Spicy Italian salami seasoned with Fennel Seeds and both Whole & Ground Calabrian Chiles.

    SKU: RIPDIALG Categories: ,
  • 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

    SKU: RND025 Category:
  • 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.

    SKU: RIPROCRU Category:
  • 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

    SKU: RFMNOS Category:
  • 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.

    SKU: RIPBRES Category:
  • 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.

  • PIO TOSINI, SWEET PARMA PROSCIUTTO

    The sweet ham of Langhirano, Italy acquires its incomparable taste and unforgettable aroma in the hills south of Parma, caressed by the sea breezes of the Mediterranean.

    SKU: RPIOTOS Category:
  • SCHALLER & WEBER, UNCURED BEEF SALAMI

    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.

    SKU: RSW30300 Category:
  • VOLPI, BRESAOLA

    A ruby red, sweet and aromatic, classic, northern Italian recipe dry cured beef

    SKU: RVBRES Category:
  • VOLPI, GUANCIALE

    A dry cured pork jowl, savory and seasoned salt, pepperoncino and spices

    SKU: RV80005 Category:
  • MAESTRI D`ITALIA, PROSCIUTTO CRUDO ITALIANO, SLICED

    SLICED FOOD SERVICE 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.

    SKU: RIPROFS Category:
  • 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.

    SKU: RCFEL Category:
  • PROSCIUTTO SAN DANIELE – 14 MONTH,D.O.P.

    Prosciutto di San Daniele can only be made in the small town of San Daniele del Friuli, close to the city of Udine. This tiny town, with little over 8,000 inhabitants, is nestled between the Dolomite mountains and fertile low-lying pastures. The unique combination of strong, cold alpine winds and warm marine breezes from the Adriatic Sea, create the incredible micro-climate for air drying and aging the famous Prosciutto di San Daniele: low humidity, excellent ventilation and cool breezes. Due to its small size and geography, very limited production is available worldwide.

    SKU: RITSDPRO Category:
  • 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:
  • IL PORCELLINO, LOMO, SLICED

    Spanish Inspired Lomo. Top Loin of pork seasoned with Pimentón, Aleppo pepper and garlic, sliced for your convenience.

    SKU: RIPLORTL Category:
  • 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.

    SKU: RND008 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, 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:
  • LIUZZI, SOPRESSATA & MOZZARELLA ROTOLO

    SKU: RL01075 Categories: ,
  • 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.

    SKU: RISH Category:
  • IL PORCELLINO, LARGE BASQUE SALUMI

    A Basque region inspired salami that highlights Espelette pepper, chardonnay and saffron.

    SKU: RIPBASLG Category:
  • VOLPI, SWEET COPPA

    Traditional, air-dried pork, mildly flavored with pepper, nutmeg and allspice

    SKU: RV65030 Category:
  • 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.

    SKU: RPEPMAR Category:
  • PALACIOS SLICED MILD SPANISH CHORIZO

    3.5 ounces of authentic Spanish Chorizo, spicy taste. Ideal as snack or “tapa” in family or friends meetings. Product 100% natural, gluten free and lactose free, ready to eat. 

    SKU: RLE1599S Category:
  • TEMPESTA, SALAME DI MANZO (WAYGU BEEF SALAMI)

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

    SKU: RND003 Category:
  • VOLPI, PROSCIUTTO

    Hand-rubbed, salted & air dried for a perfect melt-in-your-mouth texture

    SKU: RV70515 Category:
  • 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.

    SKU: RLE1596S Category: