- Display 15 Products per page
-
SCHALLER & WEBER, SALAMI & GRAND CRU SNACK TRAY
Our Uncured Salami spiced with the traditional German recipe of garlic and black peppercorn, paired with a robust, award-winning alpine-style Grand Cru® cheese. An excellent on-the-go snack or addition to your charcuterie plate. Enjoy with a hard cider or smooth amber beer.
2 oz. Snacking Tray
-
FERMIN, SPICY CHORIZO IBERICO, 10/7 OZ
ALL NATURAL. GLUTEN FREE. LACTOSE FREE.NO NITRATES OR NITRITES ADDED
A unique product, juicy, flavorful and seasoned with natural spices. This chorizo has been made from the best cuts of the free range Iberico acorn-fed pig, an original breed from Spain. During the Montanera season (from October through February), this pig doubles its weight eating acorns and grass, making it the finest and most prestigious pig in the world.
-
PALACIOS SLICED JAMON SERRANO
3,5 ounces of authentic Spanish Ham, mild taste. Ideal as snack or “tapa” in family or friends meetings..
-
IL PORCELLINO, PEACHWOOD SMOKED MAPLE BACON, 8/5.5 OZ
Our signature maple-rubbed Peachwood smoked bacon made from 100% Berkshire hogs.
-
IL PORCELLINO, LARGE BASQUE SALUMI
A Basque region inspired salami that highlights Espelette pepper, chardonnay and saffron.
-
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.
-
IL PORCELLINO, SAUCISSON BASQUE SALAMI
A Basque region inspired salami that highlights Espelette pepper, chardonnay and saffron, sliced for your convenience.
-
TEMPESTA, `NDUJA IN TRADITIONAL ORBA
The most famous and versatile calabrian salami. Serve on bread or toast Grill or toast slices of bread and spread Nduja on top. Eat on its own or complement with some cheese: fresh ricotta or burrata.
-
BAYONNE HAM, 12 MONTH (FRANCE)
Bayonne ham indeed draws its origins in various cities of the Adour Basin, but its influence and reputation grew through the important port of Bayonne whose name it bears. Soon the outstanding flavor of this delicacy won the favor of the gourmands of France and beyond. Bayonne ham is a prized guest at every banquet. With success came intensified production over the centuries and gradually , methods of manufacture were refined to meet more precise and demanding specifications. The selection of pigs , the time and breeding conditions , salting , drying, refining … are all steps that meet the highest criteria.
-
TANARA GIANCARLO, PROSCIUTTO DI PARMA, 24 MONTH
Tanara Prosciutto di Parma D.O.P. at any age is produced under strict Italian law which governs the size of the hog leg to be used and what the hogs eat, among other strict considerations. Once the perfect leg has been selected, it undergoes a sea salting stage that last for a few weeks. The actual curing process occurs in humidity and temperature controlled rooms which replicate the fall, winter and spring seasons. An added bonus is the pure breeze from the Apennine mountains that blows into the curing house windows, thus adding an a unique form of air terroir to the ham. The entire process is time-consuming and tedious, but Tanara’s end product always measures up to the highest standards so that it earns the Parma fire-branded crown stamp with honors. The 24-month version sets itself apart with its bold black label.
-
IL PORCELLINO, BLACK TRUFFLE SALAMI, LARGE
A Genoa style salami seasoned with Carboy Malbec Wine and Fresh Burgundy Black Truffles
-
LA ESPANOLA, CHISTORRA
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.
-
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.
