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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.) |
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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) |
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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.) |
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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 pgk. (9-10 piece per package) |
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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.) |
