Dry Cured Meats

Traditional French Style Salami with Garlic, Black Pepper, and Carboy Malbec Wine

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.

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

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

The King of Italian dry cured hams, Prosciutto di Parma is a highly controlled product, produced under strict Italian law which governs the size of leg to be used, where the legs come from, and what the hogs eat, among other strict considerations. Once the leg has been selected, it undergoes a salting stage that last for a few weeks. Next it is cleaned off to begin the curing process, which occurs in humidity and temperature controlled rooms replicating the fall, winter and spring seasons. This slow process is closely monitored to ensure that the legs are properly cured and that the end product measures up to the high standards established by Italian law. Prosciutto di Parma has an attractive rosy coloring, distinctive mild and delicate flavor, and a velvety smooth texture. It is a sophisticated, ready-to-eat and highly nutritious addition to any snack or meal. Enjoy a variety of meals including sandwiches, pastas and soups.

“Uncured Pork Loin” – Top loin of pork seasoned with pimenton, Aleppo pepper & garlic.

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.

A tangy pork Salame, coarsely chopped with flavor of garlic and whole peppercorns. A great Salame for panini sandwiches, with provolone, marinated tomato and red onions.

For centuries German hunters and adventurers have set off with landjäger in their pockets. This smoked and cured meat traveled well and provided sustenance and energy when it was most needed. That’s how it got its name, the hunter’s meat. Today, landjäger still provides the perfect boost of energy for your outdoor adventure, which is why we call it the #survivalsnack. For those who want great taste and the comforts of home, the landjäger pairs perfectly with your charcuterie board.Each pair conveniently fits in your pocket and supplies 13 grams of protein when your body wants it most. Given the history of Landjäger it’s clear to see why they are adventure fuel as old as adventure itself. Available in 2-ounce retail pack and 10-ounce bulk packs.