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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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Pancetta (Arroltolata / 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 arroltolata (rolled pancetta) is the base of soffritos and sauces throughout Italy.
Sold by the piece (5-8 Lbs. Each) |
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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 with as it looks very similar to traditional bacon.
Sold by the piece (8-10 Lbs.) |
