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COLUMBUS, GENOA SALAMI
A blend of cracked pepper and fresh garlic combined with a medium grind of extra-lean pork give our genoa salame its aromatic mellowness. Hand-stuffed and slowly air-dried for two months, it`s the perfect addition to sandwiches, in an antipasto or as a topping on pizza. You can even slice it into a hearty country salad.
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SCHALLER & WEBER, BEEF SALAMI & BUTTERKASE SNACK TRAY
Our one of a kind all-beef uncured salami is masterfully crafted with gentle smoke and is matched with a mild, buttery Butterkäse cheese, a German favorite. An excellent option for a snack on the run or cheese board. Enjoy this pairing with a crisp Pilsner or a fruity red wine.
2 oz. Snacking Tray
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FRA`MANI, SALAME TOSCANO
Deep burgundy color, with salt slightly more pronounced in the Tuscan tradition of pairing foods with unsalted breads. About 22 inches long. Slice paper thin pieces. 2013 Good Food Award Winner!
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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.
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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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FRA`MANI, SALAME SOPPRESSATA
Our largest salame, modeled after the sopressa vicentina from the Vicenza province of Northern Italy. Very coarsely cut and scented with clove. Moist and full-flavored. About 22 inches long. Slice paper thin pieces
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LA ESPANOLA, SLICED CHORIZO SORIA SAUSAGE
Originated in Old Castille around Soria. Although actually a sausage, it resembles a gently seasoned, lean pork loin with a concentrated meaty taste. The meat is diced by hand, seasoned, and cured overnight to reduce its moisture. The mixture is then tightly packed into natural, Portuguese net-like casings and air-dried for three months.
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SILVA, LOUISIANA HOT LINKS, 5 LB.
Our hottest link! Zesty spices and sweltering heat complement each other in this mouth-watering tender and juicy sausage.
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IL PORCELLINO LONZA
Lonza is a beloved style of aged pork tenderloin. Aged with salt, pepper, and paprika, the end result is a beautiful experience where the delicate flavors and subtle spicing make you want another slice, and another slice. Pair with a glass of Spanish wine and some Manchego for authentic Spanish charcuterie.
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MASTRO, CALABRESE, HOT
Calabrese is named after a region in Southern Italy. This coarsely ground pork salami for sandwiches and antipasto is mildly hot, due to a generous addition of red pepper flakes. Made in Canada to exact Italian specifications, it is pressed into a flat shape during curing. This pressing not only gives Calabrese its characteristic shape, it also gives it a wonderfully firm texture.
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COLUMBUS, SALAMETTI SECCHI
We created our secchi—which means ‘dry’ in Italian—in San Francisco, based on a traditional Italian recipe for Salametti. COLUMBUS® Secchi Salami is one of our oldest salame recipes. Made with crushed white and black peppercorns and burgundy wine, it’s hand-tied and slow-aged in a natural casing that gives it a subtle, smooth flavor. Aged at least 21 days.
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IL PORCELLINO, BEEF BRESAOLA
Il Porcellino’s Beef Bresaola is made using the eye of round muscle and is seasoned with juniper, cinnamon, clove and peppercorns.
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MAESTRI D`ITALIA, CALABRESE SOPRESATTA PICCANTE
Seasoned with hot chili pepper. 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. Dry-cured for approximately 2 months. Cut in two halves and vacuum packed.
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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.
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LA ESPANOLA, CHORIZO SARTA
Originated in Old Castille around Soria. Although actually a sausage, it resembles a gently seasoned, lean pork loin with a concentrated meaty taste. The meat is diced by hand, seasoned, and cured overnight to reduce its moisture. The mixture is then tightly packed into natural, Portuguese net-like casings and air-dried for three months.
