berkshire bacon

Berkshire Bacon

Berkshire bellies are salted cured then lightly apple wood smoked.

Sold approx. 8 lbs.


Cacciatorini

Cacciatorini

A small, coarse ground, air-cured/dried pork sausage. The recipe originated in the Northern Hills of Italy and is lightly seasoned with red wine and garlic. The name Cacciatorini comes from the hunters who used to carry these treats in their bags for a quick snack.

Sold in approx. 5 lb pkg. (3 pieces per pound)


Cacciatorini al Diavolo

Cacciatorini al Diavolo

We have added some Mediterranean spices to our original Cacciatorini to give it a modest amount of heat at the back of the palate.

Sold in approx. 5 lb pkg. (3 pieces per pound)


Capicola

Capicolla

We trim a Berkshire pork shoulder, season it with Italian hot pepper and paprika then put it in a cure before it is fully cooked. This is our interpretation of the traditional preparation of this spicy product that would have been found in Rome and Calabria.

Sold by the piece (approx. 2-3 lbs.)


Chorizo Secco

Chorizo Secco

Fine ground Berkshire pork is spiced with hot pepper and paprika, and then it is cured/aged until firm. This product is a Spanish-style Chorizo. We also carry a fresh semi-cured Chorizo made in the Portuguese style.

Sold in approx. 5 lb pkg. (9-10 pieces per package)


Coppa

Coppa

A Berkshire pork shoulder is trimmed and seasoned with wine and our heirloom spice mixture. Once spiced, it is cured and aged to achieve a natural earthy sweetness only found in a perfect Coppa. Hailing from Emilia-Romagna, the home of Gastronomy, this product rivals the prosciutto.

Sold by the piece (approx. 2-3 lbs.)


Coppa Piccante

Coppa Piccante

A Berkshire pork shoulder is trimmed and seasoned and cured with wine and our heirloom spice mixture. After the curing process it is rubbed with Italian hot pepper and dry aged which gives the product a subtle spicy finish.

Sold by the piece (approx. 2-3 lbs.)


Culatello

Culatello

The most prized pork product in Italy is not prosciutto, it is Culatello. Due to the extremely long and precise aging process, the Culatello reigns over all. The fillet of the pig’s thigh is cured for over a year and finishes looking like an oversized egg. Inspired from the Culatellos of Emilia-Romagna, we are very happy with ours.

Sold by the piece (5-7 lbs.)


Felino

Salami Felino

This salami originates in Felino, Italy in the central Emilia-Romagna region. Coarsely ground pork is salted and seasoned with spices whose recipe dates back to the Middle Ages.

Sold by the piece (2-3 lbs.)


Finocchiona

Finocchiona

This coarsely ground salame is grand in size and flavor. It is seasoned with fennel seed and fennel pollen to add a delicate finish to the palate. Our recipe is inspired by the recipes from its birthplace in the heart of Tuscany.

Sold by the piece (8-10 lbs.)


Finochietta

Finochietta

This smaller version of the Finocchiona is more delicate. We adapted this smaller version for a more approachable size to take home.

Sold in approx. 5 lb pkg. (approx. 1 lb each)


Guanciale

Guanciale

Cured Berkshire pork jowl seasoned with classic Italian herbs and spices. Guanciale, although cured the same way as pancetta, has a wonderful earthy quality that is only found in this product. This specialty from Lazio is the main ingredient of the famed Spaghetti all’Amatriciana.

Sold in approx. 5 lb pkg. (3-5 lbs each)


Serrano Ham

Serrano Ham

Spicy cured ham in the style of Serrano hams of Spain.

Sold by the piece (9-12 lbs.)


Lomo

Lomo

A boneless loin of Berkshire pork is seasoned with the zest and juice of oranges and also a little fennel. Then it cures and dries before we slice it paper thin and serve it in our restaurant.

Sold by the piece (7-10 lbs each)


Mangalista Guanciale

Mangalista Guanciale

Same process, same ingredients as Guanciale only using Mangalista Hog

Sold in approx. 5 lb pkg. (3-5 lbs each)


Mangalitsa Lardo

Mangalitsa Lardo

Mangalitsa Fatback is seasoned and cured. When the product is finished, it is silky white with a hint of pink running through the middle. It is a very delicate product and is usually served melted over toasted crostini with honey and shaved walnuts. Our Lardo is fashioned in the style of the Lardos from Arnad in Val d’Aosta and Colonnata in Tuscany.

Sold in approx. 5 lb pkg. (1-3 lbs each)


Mangalitsa Pancetta

Mangalista Pancetta

Mangalista hog bellies that we cure and hang dry for months, then season with fresh rosemary and cracked pepper.

Sold by the piece (approx. 20 lbs.)


Mortadella

Mortadella

Seasoned with traditional spices, this bologna — as the Milanese used to call it out of respect — is our own. Mortadella originated in Bologna, but is by law allowed to be made in many regions including our native Piedmont.

Sold by the piece (8-12 lbs.)


Napolitana

Napolitana

Coarse ground, air dried salami complete with a spicy touch of Mediterranean and North African spices typically encountered in Naples. Similar in size and shape to our Finochietta.

Sold in approx. 5 lb pkg. (approx. 1 lb each)


Nduja

Nduja

Spicy, spreadable sausage made of pork. “Nduja” originates from the southern part of Calabria. Traditionaly served on sliced bread but its unique taste and texture also serves nicely in pastas as well as toppings
on pizza.

* Hot Pepper, Mase, Cayenne Alleppo Seed


Pancetta

Pancetta (Arrotolata/Rolled)

We take our 100% All-Natural Berkshire Pork Bellies and season them with fresh bay leaves, rosemary and whole peppercorns, then we cure them. Once they come out of the cure, they are rolled, tied by hand, stuffed into casings then hung to dry for months. This arrotolata (rolled pancetta) is the base of soffritos and sauces throughout Italy.

Sold by the piece (5-8 lbs each)


Pancetta Pepato

Pancetta Pepato

We follow the same process as the pancetta above except we do not roll it. When it comes out of cure, we season it with fresh rosemary and cracked pepper, and then air-dry it. In ancient Italian times, Pancetta was pressed between granite slabs. This pancetta is sometimes easier to cook as it looks very similar to traditional bacon.

Sold by the piece (8-10 lbs.)


Pepperoni

Pepperoni

Our version of an American-style Neopahian Salami that is traditionaly used for toppings on a pizza.


Petit Jesu

Petit Jesu

A coarse ground salame seasoned with red wine and garlic among other family spices is full of velvety rustic flavor. The “Baby Jesus” gets its name from the fact that it ages about nine months and finishes weighing around 9 pounds.

Sold by the piece (8-11 lbs each)


Prosciutto Biellese

Prosciutto Biellese

This is our own cured prosciutto. After the arduous drying process, we season the leg with molasses and coarse ground pepper.

Sold by the piece (9-12 lbs each)


Prosciutto Cotto

Prosciutto Cotto

The cousin to Prosciutto Crudo (the most common type), Prosciutto Cotto (cooked prosciutto) is cured with fresh rosemary before being steam cooked and cooled. Prosciutto Cotto has a wonderfully subtle rosemary finish and is the perfect addition to any affettati misti.

Sold by the piece (7-9 lbs each)


Prosciutto Di Parma

Prosciutto Di Parma

After tasting many prosciutti from various regions in Italy on our many trips, there is still only one king. Prosciutto di Parma reigns over all in Italy and now, thanks to a small producer like ourselves, is available to rule in America.

Sold by the piece (12-16 lbs each)


Rosette de Lyon

Rosette de Lyon

Traditional coarse ground dried salami from the Rhône-Alpes region of France. It has a hint of red wine along with clove that has made it one of the most famous salamis in France and now it's made by us!

Sold by the piece (3-5 lbs each)


Salami Biellese

Salami Biellese

Fine ground Berkshire shoulder is mildly spiced with Piedmontese style spices. Our hometown salame is then cured and dried until ready for slicing.

Sold by the piece (4-5 lbs each)


Salame Con Porcini

Salame Con Porcini

Coarsely ground Berkshire shoulder, trimmed off the shoulder, mixed with Barbera wine and Porcini mushrooms after its seasoned, cured, and dried.

Sold by the piece (1 lb each)


Sopressata

Sopressata

Coarsely ground Berkshire shoulders are mixed with some fat to give the desired marbling. After it is seasoned, cured and dried, the result is a sweet tasting cured salami that you would typically find in central Italy. There are many uses for sopressata including affettato misti and sandwiches.

Sold by the piece (3-5 lbs each)


Sopressata Piccante

Sopressata Piccante

For our piccante version of sopressata, we add some North African heat as well as Mediterranean spices. The finished product is a sweet sopressata which finishes with a warming of the back of the palate.

Sold by the piece (3-5 lbs each)


Sopressata Toscana

Sopressata Toscana

Coarsely ground Berkshire shoulders are mixed with some fat to give the desired marbling. After it is seasoned with traditional Tuscan spices, it is cured and dried. Our finished product is one that you would find only in Tuscany.

Sold in approx. 5 lb pkg. (approx. 1 lb each)


Speck (Smoked Prosciutto)

Speck (Smoked Prosciutto)

A prosciutto is covered in ground black pepper and then the whole leg is air-smoked, just like the Northern Italian and Austrians are used to. This earthy and smoky product lends itself to fresh regional fruit such as figs.

Sold by the piece (8-12 lbs each)


Zampone

Zampone

This is a whole deboned front leg of pork, which is stuffed with the garlic sausage that is made from the deboned meat. This is then hand sewn and ready to poach. It is a traditional New Year’s Day meal and should be served with baby lentils. Lore has it that if you partake in this table feast, good luck will be bestowed upon you!

Sold by the piece (4-6 lbs each)


Snail of Approval