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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 l bs.) |
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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 (8-10Lbs.) |
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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 pgk. (Approx 1 Lb. Each.) |
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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 allÕamatriciana.
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 dÕAosta and Colonnata in Tuscany.
Sold in approx 5 lb pgk. (1-3 Lbs each) |
