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IL PORCELLINO, SAUCISSON SEC
Traditional French Style Salami with Garlic, Black Pepper, and Carboy Malbec Wine
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TEMPESTA, FINOCCHIONA
Tuscan style salami made with fennel pollen & seeds, chianti and black pepper.
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MAESTRI, DICED GUANCIALE 16oz
Authentic Italian Guanciale is a specialty from the Umbria and Lazio regions, characterized by its tenderness and very special flavor. It is made from first choice pork jowl, then salted, flavored and slow-cured for approximately 3 months.
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MOLINARI & SONS, SOPRESSATA
All pork Salame, coarsely chopped with whole peppercorns, and red wine. Try snacking with Reggiano cheese.
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PALACIOS, PICANTE SPANISH CHORIZO
Spicy smoked paprika from the La Vera valley in Western Spain is the key flavor to this delicious dry cured sausage. Garlic, pork and salt are the only other ingredients to this all natural sausage. It is not flaming hot as you might expect in some Mexican cuisine, but rather, spicy.