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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 pgk. (3-5 Lbs. each)
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Lardo
Berkshire 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 eaten as it melts 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 pgk. (1-3 Lbs. each) |
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Lomo
A boneless loin of Berkshire pork is seasoned with the zest and juice of orange 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) |
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Mortadella
Seasoned with traditional spices, this bologna, as the Milanese used to call it out of respect, is our own smoothly ground pork with nice large white specs of fat and pistachios. 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.) |
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Napolitana
Coarse ground air dried salami complete with a spicy touch of Mediterranean and North African spices typically encountered in Naples. Similar and size and shape to our Finochietta.
Sold in approx 5 lb pgk. (Approx 1 Lb. Each) |
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