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TEMPESTA, RETAIL `NDUJA
This is our signature product after which ‘Nduja Artisans was named.It is a spicy, spreadable salami originating from Calabria. Pork, peppers, and sea salt…Delicious simplicity.
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TEMPESTA, SALAME DI MANZO (WAGYU BEEF SALAMI)
Salame di Manzo: 100% Wagyu Beef seasoned with fresh thyme, black pepper and cabernet.
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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.
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IL PORCELLINO, SPICED JUNIPER
An original flavor of salami with Juniper, Coriander and Fennel Seed with plenty of Calabrian Chiles for heat, both floral, spicy, truly unique in flavor, A 2018 Charcuterie Masters Winner.
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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
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LA ESPANOLA, CHISTORRA
CHISTORRA, a typical product from the gastronomy of Navarra. An ideal style sausage made of lean pork, slightly smoked and lots of sweet paprika.Chistorra is usually fried whole but served chopped into smaller sections as a tapa.
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TEMPESTA, SOPRESSATA PICCANTE
Piccante, hot, spicy… However you say it, this salame has some sizzle! Calabria made it famous and this is our homage to the Fiasche family’s ancestral region. Calabrian peppers lend a balanced heat, and softens high quality fats giving way to sensual glory on your palate! After a few slices, the slow burn culminates to a pleasurably spicy bite! Pair with Champagne, oysters and your favorite Marvin Gaye album.
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IL PORCELLINO, LOMO, SLICED
Spanish Inspired Lomo. Top Loin of pork seasoned with Pimentón, Aleppo pepper and garlic, sliced for your convenience.
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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.
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IL PORCELLINO, COPPA, SLICED
Sweet and Spicy Coppa seasoned with clove, cinnamon, fennel, juniper, cayenne and paprika, sliced for your convenience.
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MAESTRI D`ITALIA, SPIANATA PICCANTE, SLICED, RETAIL
Spianata Piccante Maestri is the spicy version of Spianata, a typical salami from the Southern regions of Italy. It is made by stuffing a natural casing with very finely minced pure lean pork and small lardons of prime quality fat. Seasoned with hot chili pepper and garlic. It is then pressed into its distinctive shape and dry-cured for approximately 2 months. It is finally sliced and packaged in USA.
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TEMPESTA, PEPPERONI
Our pepperoni is not cooked. It is fermented and fully aged like any other salumi. We grind Berkshire shoulder, and then classically season with top quality fennel, paprika and cayenne. You can taste the difference.
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LA ESPANOLA, CANTIMPALITOS
Old Castille miniature cocktail size sausages.Sausages are made from 100% hormone-free pork and the finest ingredients available, garlic, herbs, and spices.
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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.
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IL PORCELLINO, FINNOCHIONA
A Traditional Salami seasoned with Garlic, Toasted Fennel Seeds, and Fennel Pollen
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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.
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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
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IL PORCELLINO, SPANISH CHORIZO
A Spanish Style Salami seasoned with Pimenton Smoked Paprika, Garlic and Oregano
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IL PORCELLINO, CALABRESE SALAMI
A Calabrian Style Salami Seasoned with both Sweet and Dry Vermouth, Calabrian Chile Powder, Paprika and Hot Calabrian Chile Flakes.
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TANARA GIANCARLO, PROSCIUTTO DI PARMA, 24 MONTH
Tanara Prosciutto di Parma D.O.P. at any age is produced under strict Italian law which governs the size of the hog leg to be used and what the hogs eat, among other strict considerations. Once the perfect leg has been selected, it undergoes a sea salting stage that last for a few weeks. The actual curing process occurs in humidity and temperature controlled rooms which replicate the fall, winter and spring seasons. An added bonus is the pure breeze from the Apennine mountains that blows into the curing house windows, thus adding an a unique form of air terroir to the ham. The entire process is time-consuming and tedious, but Tanara’s end product always measures up to the highest standards so that it earns the Parma fire-branded crown stamp with honors. The 24-month version sets itself apart with its bold black label.
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TEMPESTA, LARDO, IBERICO DE BELLOTA
Lardo is cured back fat from Iberico de Bellota pigs of Spain. Seasoned with sea salt, Black pepper, Juniper berries and lots of fresh herbs. It is used sliced thinly to add luxurious richness to dishes. Wrap around melon or baked shrimp for example.
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SLICED JAMON SERRANO REDONDO
Each piece is hand selected to guarantee the quality and service of which Redondo Iglesias prides itself on. These hams are cured no less than 15 months.
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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.
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PROSCIUTTO TOSCANO DOP, BONELESS
The hams are only obtained from first-class pork legs from pigs raised in Tuscany and the surrounding regions. The crown of the ham is rubbed with sea salt, garlic, Tellicherry black pepper and wild juniper berries which creates an intense taste and a slightly spicy flavor. The crown is also larger than other hams, which allows for an easier diffusion of salt and spices. For 14 months the hams are cured, this unique process mimics the climate change of the four seasons. These techniques have been used since the 15th century by the De Medici family
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SCHALLER & WEBER, SALAMI & GRAND CRU SNACK TRAY
Our Uncured Salami spiced with the traditional German recipe of garlic and black peppercorn, paired with a robust, award-winning alpine-style Grand Cru® cheese. An excellent on-the-go snack or addition to your charcuterie plate. Enjoy with a hard cider or smooth amber beer.
2 oz. Snacking Tray
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TEMPESTA, FINOCCHIONA 4.5LB
Tuscan style salami made with fennel pollen & seeds, chianti and black pepper.
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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.
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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.
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IL PORCELLINO, SAUCISSON BASQUE SALAMI
A Basque region inspired salami that highlights Espelette pepper, chardonnay and saffron, sliced for your convenience.
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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
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IL PORCELLINO, UNCURED WAGYU BRESAOLA
The eye of round of beef with beautiful marbling seasoned with juniper, cinnamon, clove, and peppercorns for maximum flavor.
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TEMPESTA, TARTUFO SALAMI
This is our truffle salami that is seasoned with black truffle salt, minced black truffles, and black Tellicherry pepper.
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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.
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MOLINARI & SONS, HOT COPPA
Dry cured pork shoulder, cured in salt brine, and rubbed with red pepper or black pepper. Molinari Dry Coppa rivals prosciutto in flavor. Try sliced melon, or fresh fruits with cheese, and wine. Use in pasta, add zip to a salad or sandwich.
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IL PORCELLINO, PEACHWOOD SMOKED MAPLE BACON, 8/5.5 OZ
Our signature maple-rubbed Peachwood smoked bacon made from 100% Berkshire hogs.
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MOLINARI & SONS, HOT SOPRESSATA
All-pork salame, coarsely chopped with whole peppercorns, paprika, and red wine.
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IL PORCELLINO, SAUCISSON BASQUE SALAMI, SLICED
A Basque region inspired salami that highlights Espelette pepper, chardonnay and saffron, sliced for your convenience.
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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.
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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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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.
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SCHALLER & WEBER, UNCURED BEEF SALAMI WITH GARLIC AND PEPPER
Germans have been adding garlic and pepper to their salamis for centuries, simply because it’s as close to perfection as a salami can be. The intense burst of garlic is flecked by the snap of black peppers and the two flavors are surrounded the smokiness that underlies each incredible bite. Honoring the timeless flavor of this the style, Schaller & Weber Uncured Salami with Garlic and Pepper is a true old-world recipe. The only update we’ve made is to make ours all natural.