Charcuterie

Salamis

Pancetta

Ham

Calabrese-Creminelli

Pleasantly spicy, seasoned with spicy garlic and red pepper which are perfectly balanced out by a meaty fatty texture.

Chorizo-Spanish

Spain’s finest smoked sausages seasoned with hot paprika salt & pepper.

Mild & Hot Coppa-Molinari

Dry Cured Solid piece of pork shoulder.

Salametto-Fra’mani

Coarse ground garlic scented salami boasting a rich color and full flavor. Great for picnics or snacking.

Toscano-Fra’mani

Deep burgundy color with salts slightly more pronounced in the Tuscan tradition of pairing foods with unsalted breads.

Hot Capicolla

Made from pork shoulder butt that is brined soaked then cooked. Seasoned with hot pepper flakes, salt & pepper.

Mortadella

Made with prime cuts from the leg, shoulder & belly with pistachio’s added in.

Dry Salami-Molinari

Cured Sausage consisting of fermented and air-dried meat.

Finocchiona-Molinari

All pork salami dry cured with whole fennel seed.

Molinari Hot

Spicy, Calabrese Style all pork dry salami.

Sopressata-Molinari

All Pork salami with burgundy wine, dry cured.

Pancetta-Molinari

Extra lean authentic Italian style bacon, cured, spiced and rolled into a loaf.

Prosciutto di Parma

Italian dried cured ham. Salted and air-dried for 8 to 24 months.

Jamon Iberico

Cured ham made from black Iberian pigs, or cross-bred pigs so long as they are at least 50% Iberico.

Serrano Ham

Dry-cured Spanish ham which includes most varieties other than those made with black Iberian pigs.