charcuterie

Prosciutto di Parma

 

Arriving directly from 

a small village just outside of Parma,

in the heart of the Italian Food Valley.

Aged 14-16 Months and 18 Months.

Full leg and Mattonella.

Prosciutto S.Daniele

 

From the Northeastern region of 

Friuli Venezia Giulia, a location that thanks

to its microclimate is perfect

for the aging of San Daniele Prosciutto.

Mortadella

 

Mortadella is a large Italian sausage or luncheon meat made of finely hashed or ground, heat-cured pork, which incorporates at least 

15% small cubes of pork fat. 

Mortadella is a product of Bologna, Italy.

Comes with and without pistachio.

Prosciutto Italiano

 

This excellent prosciutto 

is slow-cured, all-natural, trimmed and molded.

Prosciutto Cotto

 

Slowly and carefully boiled, to reach

the unique taste and consistency of our delicious Prosciutto Cotto.

Speck

 

Cured in salt, and spices like laurel and juniper, then intermittently slow-smoked, using pine or juniper wood for several months. Very unique smoky taste, perfect for appetizers and to flavor cooked dishes.

Porchetta

 

Seasoned with garlic and herbs, and roasted, typically sliced and served as a filling in sandwiches. 

Pancetta

 

Italian bacon cured with salt and spices.

Air-dried up to four months, tightly rolled

in a cylinder.  Regular, Smoked and Flat (Pancetta Tesa).

Bresaola


 Originated in Valtellina, a valley in the Alps

of northern Italy's Lombardy region.  

Air-dried, salted beef.

Salami

Barolo

Calabrese

Finocchiona

Cacciatorino

Truffle

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