Additional information
| Packsize | 2/5 LB |
|---|
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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BAYONNE HAM, 12 MONTH (FRANCE)
Bayonne ham indeed draws its origins in various cities of the Adour Basin, but its influence and reputation grew through the important port of Bayonne whose name it bears. Soon the outstanding flavor of this delicacy won the favor of the gourmands of France and beyond. Bayonne ham is a prized guest at every banquet. With success came intensified production over the centuries and gradually , methods of manufacture were refined to meet more precise and demanding specifications. The selection of pigs , the time and breeding conditions , salting , drying, refining … are all steps that meet the highest criteria.
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MAESTRI D`ITALIA, PROSCIUTTO ITALIANO, SLICED
SLICED RETAIL 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.
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COLUMBUS, SLICED PROSCIUTTO
An Italian delicacy that dates back to at least the 12th century, prosciutto is cherished for its texture, color, fragrance and taste. Our prosciutto comes from the highest quality fresh hams that are gently massaged with a hint of salt and then placed in our aging rooms for the slow drying process. Our Curing Masters check the prosciutto daily in the traditional Italian manner handed down for hundreds of years. When cured to perfection, the prosciutto is then hand-trimmed by our Master Salumiere.
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FRA`MANI, SALAMETTO PICCANTE
Spanish-influenced dry chorizo. Brick-red in color and seasoned with pimenton de la Vera. Piquant and slightly smoky. About 12 inches long. Slice 1/8 to 1/4 inch thick pieces.
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