Cacciatorini
A small, course 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 pgk. (3 pieces per pound)

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 pgk. (3 pieces per pound)

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
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.)

Capicolla
A Berkshire pork shoulder is trimmed and seasoned with Italian hot pepper and paprika. Then we put it in a cure before it is fully cooked. We have interpreted this product from its ancestry in Rome and Calabria where this spicy product would be found.

Sold by the piece (Approx. 2-3 Lbs.)