Additional information
Packsize | 2/2 LB |
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Bresaola is a dry cured and aged beef. We make ours with an amazing Midwest raised American Waygu beef eye of round. Its rubbed with sea salt, black pepper, juniper, fennel pollen and fresh herbs. Ages minimum of 90 days
Jamón Serrano, elaborated under the ETG guarantee (Traditional Elaboration Process), Serrano ham is cured for at least 15 months, obtaining a top-quality product with the exact amount of salt and a deep mediterranean aroma as well as a juicy and intense flavor.
Fra` Mani Smoked Uncured consists of two seasoned and slow-smoked pork bellies made according to the traditional Italian production method of pancetta arrotolata (rolled pancetta). Hand trimmed and hand-salted, our Smoked Uncured Pancetta is seasoned with our own blend of spices and smoked over hickory woo
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.
Dry-cured smoked ham, obtained by salting, curing and smoking selected fresh boneless hams from pork raised and slaughtered in Europe. Seasoned using sea salt and aromatic herbs, each speck is air cured for approximately 150 days in the Italian Alps. The product is naturally smoked using beech wood.
Dry-cured ham, obtained by salting and curing selected fresh hams from pork raised and slaughtered in Europe. Seasoned at least 400 days, deboned, pressed in molds, vacuum packed.