Dry Cured Meats

We hand roll our Italian Dry—mild and sweet—in freshly cracked black peppercorns to give it a spicy bite followed by the true flavor of our original Salame. COLUMBUS® Peppered Salame is perfect alone or in a sandwich. Aged 21 to 55 days depending on size.

Made naturally* by hand with rosé wine, love and time. *Minimally processed, no artificial ingredients.

Chorizo Blanco is cured sausage made with premium pork loin, garlic and other spices.  A slow aging process acquires its characteristics aroma and flavor. Exactly like the Chorizo Soria however no paprika is used. Similar to the Italian soprassatta, this sausage is a permanent participant in Spain’s tapa scene.

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.

Calabrian style hot dry sausage.Great as a quick snack or to complement you next charcuterie plate.

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.

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.

A spicy, spreadable Calabrian style salami that is both high in fat content, and packed full of heat from Calabrian chiles available in retail size. Inspired by the traditional salami of Calabria, this one is a true winner!

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

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

Our version of a French classic featuring Woody Creek Distillery Apple Brandy, cinnamon, cloves, nutmeg & pink peppercorns! This salami is best enjoyed with a glass of aged whiskey, fresh figs, and an ash rind goat cheese!

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.

Sweet and Spicy Coppa seasoned with clove, cinnamon, fennel, juniper, cayenne and paprika, sliced for your convenience.

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

Made naturally* by hand with Pinot Grigio, love and time. *Minimally processed, no artificial ingredients.