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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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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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MASTRO, JAMBON DE PARIS
Jambon de Paris is the quintessential French connoisseur’s ham, prepared in accordance with traditional European standards. Using delicately seasoned slowly cooked lean whole-muscle pork ensures tenderness and maximum flavour. Enjoy the versatility of Jambon de Paris: sliced, as part of a charcuterie board, as an appetizer or within a creamy white bean soup or quiche.
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SCHALLER & WEBER, BLACK FOREST HAM
Our natural shape Black Forest Ham is made with the recipe Ferdinand Schaller used when he introduced the style to America, but the uncommon shape also has a delicious impact on the finished product. With more surface area on this ham, there is more exposure to smoke during the smoking process, giving the ham a darker color. The smaller size also allows the smoked flavor to penetrate deeper into the meat so the flavors become much more intense. Finally, the shape alone is sure to make Schaller & Weber Natural Shape Black Forest Ham stand out at any deli counter.
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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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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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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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IL PORCELLINO, CACCIATORE
A Hunter style salami packed with Caraway Seed, Coriander, Garlic & Red Chile Flakes.
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IL PORCELLINO, PORK SUMMER SAUSAGE
Classic hickory-smoked sausage that is seasoned with garlic, mustard seeds, and allspice.
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SCHALLER & WEBER, ALPINE SOPRESATTA & FONTINA SNACK TRAY
A German inspired take on an Italian classic, our Alpine Sopressata, marked by the subtle flavor of fennel seed, pairs perfectly with the smooth, creamy, and slightly tart Fontina cheese. A superb midday snack, or as a light weeknight dinner alongside a Chardonnay or your favorite wheat beer.
2 oz. Snacking Tray
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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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IL PORCELLINO, NDUJA, RETAIL
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!
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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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TEMPESTA, SOPRESSATA (BLACK PEPPER SALAMI)
Pork products are made with 100% heritage pork. They are never given antibiotics, no growth hormones, and always vegetarian-fed.
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IL PORCELLINO, SPICED JUNIPER SALAMI, LARGE
An original flavor of salami with juniper, coriander, and fennel seed with plenty of Calabrian chilies for heat. Both floral and spicy. Truly unique in flavor and the 2018 Charcuterie Masters Winner. Enjoy this full-flavored salami with a glass of California red zinfandel and Red Hawk Cheese from Cowgirl Creamery!
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FRA`MANI, SALAME SOPPRESSATA
Our largest salame, modeled after the sopressa vicentina from the Vicenza province of Northern Italy. Very coarsely cut and scented with clove. Moist and full-flavored. About 22 inches long. Slice paper thin pieces
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SCHALLER & WEBER, BEEF SALAMI & BUTTERKASE SNACK TRAY
Our one of a kind all-beef uncured salami is masterfully crafted with gentle smoke and is matched with a mild, buttery Butterkäse cheese, a German favorite. An excellent option for a snack on the run or cheese board. Enjoy this pairing with a crisp Pilsner or a fruity red wine.
2 oz. Snacking Tray
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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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FRA`MANI, SMOKED PANCETTA
Fra` Mani Smoked Uncured consists of two seasoned and slow-smoked pork bellies made according to the traditional Italian production method of pancetta arrotolata (rolled pancetta). Hand trimmed and hand-salted, our Smoked Uncured Pancetta is seasoned with our own blend of spices and smoked over hickory woo
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SCHALLER & WEBER, LANDJAGER
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.
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MOLINARI & SONS, HOT SOPRESSATA
All-pork salame, coarsely chopped with whole peppercorns, paprika, and red wine.
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FRA`MANI, SALAME TOSCANO
Deep burgundy color, with salt slightly more pronounced in the Tuscan tradition of pairing foods with unsalted breads. About 22 inches long. Slice paper thin pieces. 2013 Good Food Award Winner!
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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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LA ESPANOLA SLICED CHORIZO PAMPLONA SAUSAGE
Pamplona variety grinds the meat further. A product of incomparable flavor & aroma obtained from a careful and natural process of elaboration. Pamplona resembles only good quality. A superb strong flavor of smoked imported Spanish paprika.
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FERMIN, SERRANO PALETA
ALLNATURAL.GLUTEN FREE. LACTOSE FREE. NO NITRATES OR NITRITES ADDED.We are proud to bring the authentic Serrano in theUS market, made from pigs born, raised and processed entirely in Spain.Our pigs are older, heavier and fattier than the pigs from North Europe. This is a guarantee of higher quality. It means a product more tasty and complex
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COVAP, 100% IBERICO ACORN-FED BELLOTA HAM, BONE IN, 15 LB.
Alta Expresión Bone-in Dry cured Acorn-fed 100% Ibérico Pork Ham is truly exceptional. Its juicy meat, thanks to its marbled fat, with intense red and pinkish tones combined with the sheen of the lean meat, offers a unique flavor with an astounding combination of sweet and savory notes that evoke acorns, honey, damp earth and truffle, and result in an explosion of intense, persistent flavor that leaves you wanting more.
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REDONDO IGLESIAS, BONELESS SERRANO HAM
Jamón Serrano, elaborated under the ETG guarantee (Traditional Elaboration Process), Serrano ham is cured for at least 15 months, obtaining a top-quality product with the exact amount of salt and a deep mediterranean aroma as well as a juicy and intense flavor.
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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.
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IL PORCELLINO, SMOKED PEPPERONI, LARGE FORMAT
A smoked classic Italian inspired pepperoni that is seasoned with fennel seed, paprika, and cayenne pepper.
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IL PORCELLINO, ROSETTE de LYON
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!
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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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COLUMBUS, PEPPERED SALAME, LOAF
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.
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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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IL PORCELLINO, PEACHWOOD SMOKED MAPLE BACON, 4/3 LB.
Our signature maple-rubbed Peachwood smoked bacon made from 100% Berkshire hogs.
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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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COLUMBUS, FINOCCHIONA GIGIANTE
Our Finocchiona is seasoned with wild fennel seeds which give it an alluring cool, sweet flavor – an intriguing balance to the mellow texture and aroma of 90-day aged coarse ground fresh pork. We use an imported, natural, double-layered pork casing cut and stitched together to reach gigantic proportions. Not only spectacular in its looks but outstanding in its taste. To View Product Data Sheet For This Item CLICK HERE.
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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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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, SAUCISSON SEC
Traditional French Style Salami with Garlic, Black Pepper, and Carboy Malbec Wine
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IL PORCELLINO, SOPRESSATA, LARGE FORMAT
A large format Classic Spicy Italian Salami with plenty of fat content to give it a buttery texture, seasoned with Garlic, Black Pepper, Red Pepper Flakes and Carboy Wine Malbec.
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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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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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TANARA GIANCARLO, PROSCIUTTO DI PARMA, 18 MONTH
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.