Pleasantly spicy, seasoned with spicy garlic and red pepper which are perfectly balanced out by a meaty fatty texture.
Spain’s finest smoked sausages seasoned with hot paprika salt & pepper.
Mild & Hot Coppa-Molinari
Dry Cured Solid piece of pork shoulder.
Coarse ground garlic scented salami boasting a rich color and full flavor. Great for picnics or snacking.
Deep burgundy color with salts slightly more pronounced in the Tuscan tradition of pairing foods with unsalted breads.
Made from pork shoulder butt that is brined soaked then cooked. Seasoned with hot pepper flakes, salt & pepper.
Made with prime cuts from the leg, shoulder & belly with pistachio’s added in.
Cured Sausage consisting of fermented and air-dried meat.
All pork salami dry cured with whole fennel seed.
Spicy, Calabrese Style all pork dry salami.
All Pork salami with burgundy wine, dry cured.
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.
Cured ham made from black Iberian pigs, or cross-bred pigs so long as they are at least 50% Iberico.
Dry-cured Spanish ham which includes most varieties other than those made with black Iberian pigs.