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Apple-wood Smoked Bacon
Berkshire Pork bellies are spioced and cured before being lightly smoked with apple-wood.
Sold by the piece (7-11 lb.) |
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Bresaola
Air dried beef selected from Black Angus top rounds grown on a small farm in Pennsylvania. Bresaola is a specialty of Valtellina, Lombardy. Typically this would be sliced thin and served with shaved Parmigiano, lemon juice, and a very nice olive oil.
Sold by the piece (2-4 lb.) |
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Cacciatorini
A small, course ground, air cured/dried pork sausage. The recipe originated in the Northern Hills of Italy and is lightly seasoned with red wine and garlic. The name cacciatorini, comes from the hunters who used to carry these treats in their bags for a quick snack.
Sold in approx 5 lb pgk. (3 pieces per pound) |
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Cacciatorini al Diavolo
We have added some Mediterranean spices to our original Cacciatorini to give it a modest amount of heat at the back of the palate.
Sold in approx 5 lb pgk. (3 pieces per pound) |
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Cacclatorini di Chingiale
Wild Boar Cacciatorini. We trim the shoulder meat of Feral hogs and blend it with our heirloom spices. The result is a slightly sweet and robust flavor.
Sold in apprrox 5 lb pgk. (? Lb. each) |
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