Dry Cured Meats

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.

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.

Seasoned with German-inspired spices and mixed with fresh onion and Stone IPA, our beer bratwurst are finished with a light hickory smoke process for flavor. Made with antibiotic-free pork and free of nitrites and nitrates, these brats are best served with homemade sauerkraut, roasted onions and peppers, or on a pretzel bun, before raising a glass and shouting, “Prost!”

A medium grind, garlic salame with a smooth rich flavor and clean finish

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.

Fourteen to 18 pounds of luxurious free-range whole boneless Iberian jamón. Like the finest caviar, Iberian de bellota ham is the ultimate of its kind and Cinco Jotas is known as one of the elite brands of ibérico ham in the world. This exquisite delicacy comes from the ancient breed of pig, the cierdo ibérico, which has been roaming the Spanish dehesa (meadows) of southwest Spain feeding on acorns in the wild for thousands of years.

Cinco Jotas boneless ham is a timeless treasure that will entice and delight even the most discerning of gourmet palates. Jamon Iberico de Bellota Whole Bone-in Cinco Jotas

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 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.

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

Bresaola is made from tender beef that has been air-dried, salted, and aged for two or three months.

Dry cured pork shoulder, cured in salt brine, and rubbed with red pepper or black pepper. Molinari Dry Coppa rivals prosciutto in flavor. Try sliced melon, or fresh fruits with cheese, and wine. Use in pasta, add zip to a salad or sandwich.

This mild chorizo sausage is made by Palacios from an old family recipe. This all natural dry cured pork sausage is seasoned with sweet smoked paprika from Extremadura — pimentón de la Vera dulce. It contains no nitrates or nitrites or any other preservative.

This is our truffle salami that is seasoned with black truffle salt, minced black truffles, and black Tellicherry pepper.