Dry Cured Meats

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.

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

Nostrano is made with Berkshire Pork, pink peppercorns wine and garlic. Nostrano is a very unique tasting salami, initially starts with floral notes and works into a great pepper finish.

3.5 ounces of authentic Spanish Chorizo, spicy taste. Ideal as snack or “tapa” in family or friends meetings. Product 100% natural, gluten free and lactose free, ready to eat. 

“Uncured Pork Loin” – Top loin of pork seasoned with pimenton, Aleppo pepper & garlic.

Tuscan style salami made with fennel pollen & seeds, chianti and black pepper.

Uncured pork jowl seasoned with a simple yet elegant recipe that highlights the tastiest part of the pig.

Salame Di Manzo is 100% Wagyu beef seasoned with fresh thyme black peppercorns and Cabernet.

Aged to Perfection for over 400 days. Slow-cured ham, obtained salting and drying fresh hams of pigs, born, raised and slaughtered in Italy, following the regulations of Parma Ham Consortium. It is an all-natural product, minimally processed, using only pork ham and Mediterranean sea salt. Seasoned at least 400 days and packaged with stand and knife for a real charcuterie master experience.

A Genoa style salami seasoned with Carboy Malbec Wine and Fresh Burgundy Black Truffles

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.

All pork salame with whole fennel seed; dry cured. Great for a antipasto dish.

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

A traditional Italian Inspired bacon with a bold meaty taste and mild seasonings

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.

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.

A Genoa style salami seasoned with Carboy Malbec Wine and Fresh Burgundy Black Truffles

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

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.

Enhanced with old world tradition! This is one of the first sausages we produced. True to its roots, our Spanish Chorizo contains a quality blend of spices including Bay leafs and Oregano. We cure and marinate the meat for twenty-four hours before smoking it for over two hours to achieve the authentic taste of old world Spain. Like our Breakfast Pork Link, the Maple links are another essential for any morning meal. We’ve added pure maple syrup to our already tasty pork links to give this sausage a hint of sweetness.