Cured Meats
Brown Sugar & Fennel Salame:
A coarsely ground salame that is slightly sweet and scented with fennel seeds, then slow-aged to develop the flavors. It can be sliced thin or chunky and served on a sandwich or on its own.
» See video of how to slice salami
» Purchase
 |
Capocollo: Also know as hot coppa, it is made from the neck meat of the pig, cured with aromatic herbs and spices, which develop and intensify as the meat ages to produce a great heat with a strong pork flavor. Capocollo is traditionally found in the regions of Campania, Emilio Romagna, and Umbria. » Purchase |
 |
Guanciale: The word “guancia” means cheek in Italian. This salt-cured pork jowl, mostly found in the region of Emilia-Romagna, is the traditional cured meat used to make the famous dishes Amatriciana and carbonara. Its flavor is both salty and mellow, with a trace of caramel. See Video on Spagetti Carbanara |
 |
Lardo: Also known as proscuitto bianco, this is the cured back fat, traditionally from winter pigs. It is seasoned with rosemary and juniper. It is great served on a warm crostino, or with fresh fruit that has both acidity and sweetness, such as nectarines or figs. |
 |
Lonza: Cured and dried pork loin. Lonza is very similar in both taste and texture to prosciutto. This is the back loin that is cured in salt and fennel. Sliced thinly and put in a sandwich or even alone on a plate, it’s a delicious treat. » Purchase |
 |
Orange & Wild Fennel Salame: A coarsely ground salame with a delicate balance of orange zest and wild fennel. This recipe is loosely based on the traditional finocchiona, which originated in the Tuscan town of Prato. » See video of how to slice salami » Purchase |
 |
Pancetta: This is a skinless pork belly seasoned with spices and rosemary and rolled. Our pancetta has a hint of sweetness as well as spice. Great to be eaten as breakfast bacon, or to wrap any meat or fish, and even better as a BLT (or PLT). |
Pancetta Piana:
This flat pancetta is a dry-cured, skin-on pork belly that is seasoned with black pepper and rosemary. Pancetta piana is delicious sliced thinly and served alone. It is also traditionally used to flavor soups and stews and as an accompaniment to many dishes from seafood to poultry. It is produced in many regions of Italy but most commonly found in Lombardy and Emilia-Romagna.
» Purchase
 |
Prosciutto: This aged ham is done in the style of San Daniele, meaning a salty-sweet flavor profile with a slight nuttiness and a velvety texture. It is aged for at least 18 months to help develop its depth of flavor. Prosciutto is best served by itself or with fresh fruit. |
 |
Salame Pepato: This medium-grind salame is seasoned with three specialty varieties of black pepper. Each type of pepper adds its own flavor characteristic, the combination of which sets this peppered salame apart from all the rest. » See video of how to slice salami » Purchase |
 |
Salted Pork Liver: This aged, cured liver is both delicious and distinctive. After the liver has been cured and hung for a few months, it has a wonderfully strong iron and mineral flavor profile. It is great on top of sunny side up eggs or served on top of a crostino. |
 |
Soppressata di Calabria: A coarsely ground, dry-cured salame in the traditional Calabrian style with spices and a hint of chili. Slice and enjoy alone or add it to a sandwich. » See video of how to slice salami » Purchase |