- Display 15 Products per page
-
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.
-
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.
-
PIO TOSINI, SWEET PARMA PROSCIUTTO
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.
-
MARGHERITA, SANDWICH STYLE PEPPERONI (80 MM)
Natural casing and dry cured with the spicy old world flavor for `true Italian pepperoni taste.`
-
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
-
RECLA, ALTO ADIGE SPECK
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.
-
COLUMBUS, SAUCISSON WITH BLACK PEPPERCORN
This country-style salame is mildly spiced, laced with wine and hand-rolled in freshly cracked peppercorns. Serve it as a traditional centerpiece for a picnic or as a highlight of a submarine sandwich. Anything goes. In a convenient grab and go size that you can slice at home or bring to a picnic.
-
COLUMBUS, SAUCISSON, DRY (PLAIN)
COLUMBUS® Italian Dry Salami has made San Francisco—its city of birth—the salame capital of the U.S. We’ve been making ours since 1917, when our founders adapted a recipe for Milano style Salame. We use only select cuts of pork, cracked black pepper, our signature blend of spices, and burgundy wine—giving it a unique richness and aroma, and a nice bite from the slow curing. Aged 21 to 33 days depending on size.
-
MASTRO PROSCIUTTO
A carefully crafted masterpiece, our prosciutto delights the tastebuds of deli connoisseurs far and wide. This product bursts with the classic flavour, unique fragrance and naturally rosy color only time can achieve. Enjoy the delectable melt-in-your-mouth taste of Mastro® Prosciutto by adding it to any savory appetizer, entrée or antipasto dish. Try wrapping it around melon for a truly delicious treat.
-
RECLA, ALTO ADIGE SPECK, WHOLE
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.
-
EDWARD`S, SURRYANO BONELESS HAM
Edwards Surryano Hams are exclusively produced from 100% pasture-raised Heritage Breed pork. They are the American alternative to premium-priced European Prosciutto and Serrano hams. This completely boneless, perfectly marbled Surryano ham is dry-cured by hand with natural ingredients and smoked for a full 7 days over smoldering hickory wood.Then, Surryano hams are aged for more than 400 days to put the finishing touch on its unique mahogany color and bold, distinctive flavor. Sliced paper-thin, it`s the perfect complement to melons, olives and Spanish-style tapas, and it`s great on bread with olive oil and cheeses such as provolone and mozzarella. Slice it ultra-thin, serve it at room temperature for optimal flavor and enjoy its rich taste with friends and family.
-
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.
-
SCHALLER & WEBER, UNCURED BEEF SALAMI WITH GARLIC AND PEPPER
Germans have been adding garlic and pepper to their salamis for centuries, simply because it’s as close to perfection as a salami can be. The intense burst of garlic is flecked by the snap of black peppers and the two flavors are surrounded the smokiness that underlies each incredible bite. Honoring the timeless flavor of this the style, Schaller & Weber Uncured Salami with Garlic and Pepper is a true old-world recipe. The only update we’ve made is to make ours all natural.
-
SCHALLER & WEBER, UNCURED BEEF SALAMI
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.
