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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.
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LA ESPANOLA, CHORIZO SARTA
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.
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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.
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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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LA ESPANOLA, SALCHICHON DE VIC
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.
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LA QUERCIA, APPLEWOOD SMOKED SPECK
Speck Americano (Smoked Prosciutto)
Earthy, rich, deep, sweet meat, with light applewood smoke aroma and flavor
Mixed, generally Duroc or Berkshire crossed on Lancaster
Antibiotic Free, family farm raised, vegetarian fed
Rear leg/Ham – 9-12 Months
Salumi platters, sandwiches, wrapped around fruit — great with sweet umami flavors. -
LA QUERCIA, FINE GROUND PANCETTA SPREAD
La Quercia’s beloved Pancetta Americana, fully dry cured and ground fine. Meaty and buttery.
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LA QUERCIA, GUANCIALE AMERICANO
Silky, succulent, pork roasty, simple.
Mixed, predominantly Lancaster, Large White, Duroc.
Antibiotic Free, Vegetarian fed.
Jowl – 2 Months
Great for cooking anything that you want to turn out smooth and silky. -
LA QUERCIA, IBERICO LARDO
Rich, creamy, herbal.
Iberico – Acorn fed on the Spanish dehesa
Backfat – 4 Months.
On warm bread, pizza, focaccia. Add fat to pork loin, game birds, chicken, turkey. -
LA QUERCIA, NDUJA SPICY PROSCIUTTO SPREAD
Spicy, rich, and packed with umami.
Mixed, generally Duroc or Berkshire crossed on Lancaster.
Antibiotic Free, family farm raised, vegetarian fed.
Spicy Prosciutto Spread.
9-12 Months.
Extremely versatile. Spice up a pasta sauce, grilled cheese, burger, pizza, crostini, or taco. Wonderful just slathered on warm bread or a cracker.
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LA QUERCIA, PESTO BIANCO
Savory lardo spread. A silky blend of cured fat and spices. Rich, creamy, herbal.
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LA QUERCIA, PROSCIUTTO AMERICANO
Earthy, rich, deep, sweet.
Mixed, generally Duroc or Berkshire.
Antibiotic Free, family farm raised, vegetarian fed.
Rear leg/Ham – 9-12 Months.
Salumi platters, sandwiches, salads, pizza (add after baking). Any recipe that calls for prosciutto. -
LA QUERCIA, ROLLED PANCETTA AMERICANA
Wrap around meats, vegetables, or sea food before grilling. Crisp up and crumble over pasta, salad or soup. Can be eaten with or without cooking.
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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.
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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.
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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.
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MAESTRI D`ITALIA, SPECK ITALIANO, SLICED
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.
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MARGHERITA, CAPICOLA
Using an unhurried artisanal process, Margherita® Supreme Hot Cooked Capicola is masterfully crafted with bold, hot spices to consistently add delicious, robust flavor to any appetizer, entrée or salad.
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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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MARGHERITA, SANDWICH STYLE PEPPERONI (80 MM)
Natural casing and dry cured with the spicy old world flavor for `true Italian pepperoni taste.`
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MOLINARI & SONS, FINOCHIONA
All pork salame with whole fennel seed; dry cured. Great for a antipasto dish.
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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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MOLINARI & SONS, COTECHINO
Cotechino is a true ‘old world’ style sausage. This nice mild peppered sausage is traditionally served with lentils or polenta after being boiled for two hours. Made from pork skin and pork fat, this was a sure favorite from your grandfather from the ol’ country!
