A Broadbent Country Ham is dry-cured. We began the process by hand rubbing the ham with salt, sugar and other `secret` ingredients in precise amounts at certain stages of the curing process. Each ham is delicately smoked with Hickory Wood until it reaches a rich pecan color, and then aged to perfection.
A fully cooked pork sausage made with selected pork cuts, with fresh and roasted garlic.
Capicola, or coppa, is a traditional Neapolitan Italian cold cut (salume) made from pork shoulder or neck and dry-cured whole. The name Capicola is Italian, capoâ€”head and colloâ€”neck of a pig. It is similar to the more widely known cured ham, Prosciutto.