ALLNATURAL.GLUTEN FREE. LACTOSE FREE. NO NITRATES OR NITRITES ADDED.We are proud to bring the authentic Serrano in theUS market, made from pigs born, raised and processed entirely in Spain.Our pigs are older, heavier and fattier than the pigs from North Europe. This is a guarantee of higher quality. It means a product more tasty and complex
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. To View Product Data Sheet For This ItemÂ CLICKÂ HERE.
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. To View Product Data Sheet For This ItemÂ CLICKÂ HERE.
Known as `the king of salami`, our Felino is inspired by a recipe from the Parma region in Italy where prosciutto di parma and Parmigiano-Reggiano are produced. Made with cracked black pepper and sherry wine, it`s slow-aged in our thickest natural pork casing, giving it a complex taste and a smooth texture. Slow aged at least 30 days. To View Product Data Sheet For This Item CLICK HERE.
Tanara Prosciutto di Parma D.O.P. at any age is produced under strict Italian law which governs the size of the hog leg to be used and what the hogs eat, among other strict considerations. Once the perfect leg has been selected, it undergoes a sea salting stage that last for a few weeks. The actual curing process occurs in humidity and temperature controlled rooms which replicate the fall, winter and spring seasons. An added bonus is the pure breeze from the Appennine mountains that blows into the curing house windows, thus adding an a unique form of air terroir to the ham. The entire process is time-consuming and tedious, but Tanara`s end product always measures up to the highest standards so that it earns the Parma fire-branded crown stamp with honors. The 24-month version sets itself apart with its bold black label.
To View Product Data Sheet For This ItemÂ CLICKÂ HERE.