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Petite Jesu
A coarse ground salame seasoned with red wine and garlic among other family spices is full of velvety rustic flavor. The ÒBaby JesusÓ gets its name from the fact that it ages about nine months and finishes weighing around 9 pounds.
Sold by the piece (8-11 Lbs. each) |
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Prosciutto Biellese
This is our own cured prosciutto. After the arduous drying process, we season the leg with molasses and coarse ground pepper.
Sold by the piece (9-12 Lbs. each) |
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Prosciutto Cotto
The cousin to Prosciutto Crudo (the most common type), prosciutto cotto (cooked
Prosciutto) is cured with fresh rosemary before being steam cooked and cooled. Prosciutto Cotto has a wonderfully subtle rosemary finish and is the perfect addition to any affettati misti.
Sold by the piece (7-9 Lbs each) |
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Prosciutto Di Parma
After tasting many prosciutti from various regions in Italy on our many trips, there is still only one king. Prosciutto di Parma reigns over all in Italy and now, thanks to a small producer like ourselves, is available to rule in America.
Sold by the piece (12-16 Lbs each) |
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Salami Biellese
Fine ground Berkshire shoulder is mildly spiced with Piedmontese style spices. Our hometown salame is then cured and dried until ready for slicing.
Sold by the piece (4-5 Lbs. each) |
