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BERNINA, BRESAOLA
Bresaola is made from tender beef that has been air-dried, salted, and aged for two or three months.
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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.
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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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IL PORCELLINO, BLACK TRUFFLE SALAMI
A Genoa style salami seasoned with Carboy Malbec Wine and Fresh Burgundy Black Truffles
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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.
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TEMPESTA, NOSTRANO (PINK PEPPER SALAMI)
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.
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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.
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IL PORCELLINO, LOMO, SLICED
Spanish Inspired Lomo. Top Loin of pork seasoned with Pimentón, Aleppo pepper and garlic, sliced for your convenience.
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SCHALLER & WEBER, NUSSCHINKEN HAM
Schaller & Weber Nusschinken is a smaller Westphalian Ham. It is made in the same style as the larger hams, but cut from the knuckle, or nuss. This muscle is much more heavily worked than an average ham, which gives it a darker meat look and richer flavor as a starting point. Once the Nusschinken is cured and smoked in the Westphalian style, what comes out is smaller ham with a dense flavor that is sure to be a treat at any meal.
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BUONGUSTO DRY SALAMI
This salami consists of fresh pork, garlic, black pepper, and red wine. Once the paste is created it is placed into natural hog casings imported from Europe. When fully aged this item is a perfect match for artesian breads and cheeses.
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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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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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TEMPESTA, COPPA PICCANTE
Copper or Capocollo is a cured whole muscle coming from a Berkshire pork collar (top of the shoulder). We make a mild version with black pepper & juniper berries or a Hot version rubbed with our imported chiles. Aged 4 months.
