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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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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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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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COLUMBUS, PROSCIUTTO
COLUMBUS® Prosciutto is like no other prosciutto you have tasted before. We take the highest quality, fresh hams, rub them with a hint of salt, and place them in aging rooms for slow drying. Once they’re cured, we hand-trim them—more than other prosciuttos—for a leaner prosciutto that’s better for pairing with other foods (like wrapping around a melon slice). Slow aged at least 90 days.
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COLUMBUS, SOPRESSATA
The recipe for COLUMBUS® Sopressata Salami is originally from the Abruzzese region of Italy. We use sweet fennel and fresh garlic to give this rich salame a highly complex aroma. Our slow aging process brings out the distinctive mild flavor of the meat. Aged 21 to 51 days depending on size.
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VOLPI, ROSE WINE SALAME
Made naturally* by hand with rosé wine, love and time. *Minimally processed, no artificial ingredients.
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VOLPI, PINOT GRIGIO SALAME
Made naturally* by hand with Pinot Grigio, love and time. *Minimally processed, no artificial ingredients.
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VOLPI, CHIANTI WINE SALAME
Made naturally* by hand with red wine, love and time *Minimally processed, no artificial ingredients.
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VOLPI, DRY SALSICCIA
Fennel Rich Italian Style, Dry Salami. Excellent when paired with milder soft cheeses like Mascarpone or Taleggio.
