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.
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.
SLICED FOOD SERVICE Dry-cured ham, obtained by salting and curing selected fresh bone-in hams from pork raised and slaughtered in Europe. Slow-cured for at least 400 days in the Parma region (Italy), using only natural products: pork ham and Mediterranean sea salt. After the curing process, the bone and rind are removed.
Prosciutto di San Daniele can only be made in the small town of San Daniele del Friuli, close to the city of Udine. This tiny town, with little over 8,000 inhabitants, is nestled between the Dolomite mountains and fertile low-lying pastures. The unique combination of strong, cold alpine winds and warm marine breezes from the Adriatic Sea, create the incredible micro-climate for air drying and aging the famous Prosciutto di San Daniele: low humidity, excellent ventilation and cool breezes. Due to its small size and geography, very limited production is available worldwide.