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.
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 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.
This excellent prosciutto
is slow-cured, all-natural, trimmed and molded.
Slowly and carefully boiled, to reach
the unique taste and consistency of our delicious Prosciutto Cotto.
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.
Seasoned with garlic and herbs, and roasted, typically sliced and served as a filling in sandwiches.
Italian bacon cured with salt and spices.
Air-dried up to four months, tightly rolled
in a cylinder. Regular, Smoked and Flat (Pancetta Tesa).
Originated in Valtellina, a valley in the Alps
of northern Italy's Lombardy region.
Air-dried, salted beef.