A small, coarse 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....
Cacciatorini al Diavolo
To our original Cacciatorini we have added some Mediterranean spices to give it a modest amount of heat at the back of the palate.Sold by the package. Each package is approximately 5 Lbs. (3 pieces per pound).
We trim a Berkshire pork shoulder, season it with Italian hot pepper and paprika then put it in a cure before it is fully cooked. Our interpretation of the traditional preparation of this spicy product that would have been found in Rome and Calabria. Sold by the whole...
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 by the package. Each package is approximately 5...
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...
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 whole piece. Each Piece is...
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...
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 whole piece. Each Piece is approximately 2 to 3 Lbs.
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 whole piece. Each Piece is...
This smaller version of the Finocchiona is more delicate. We adapted this smaller version for a more approachable and convenient size.Sold by the package. Each package is approximately 5 lbs. Each piece is approximately 1 lb.
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...
Spicy cured ham in the style of Serrano hams of Spain.Sold by the whole piece. Each Piece is approximately 9 to 12 Lbs.
We take organic fatback from Iberian Pastures, season and cure it to perfection. The end result is a delicacy that is served best thinly sliced and is often melted over a toasted crostini. Sold by the whole piece. Each Piece is approximately 4 to 5 Lbs.
Berkshire Lardo: 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 often served melted over toasted crostini with honey and shaved walnuts. Our Lardo is...
Seasoned with traditional spices, this bologna — as the Milanese used to call it out of respect — is our own. Mortadella originated in Bologna, but is by law allowed to be made in many regions including our native Piedmont.Sold by the whole piece. Each Piece is...
Coarse ground, air dried salami complete with a spicy touch of Mediterranean and North African spices typically found in Naples. Similar in size and shape to our Finochietta. Sold by the package. Each package is approximately 5 Lbs. Each piece is approximately 1 Lb.
Spicy, spreadable sausage made of pork. “Nduja” originates from the southern part of Calabria. Traditionaly served on sliced bread but its unique taste and texture also serves nicely in pastas as well as toppings on pizza.*Hot Pepper, Mace, Cayenne, Alleppo pepperSold...
Pancetta (Arrotolata/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...
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...
Our version of an American-style Neopalitan Salami that is traditionaly used for toppings on a pizza. Sold by the package. Each package is approximately 6 lbs. Each piece is approximately 2 Lbs.
A coarse ground salame seasoned with red wine and garlic among other family spices is full of velvety rustic flavor. The “Baby Jesus” gets its name from the fact that it ages about nine months and finishes weighing around 9 pounds.Sold by the whole piece. Each Piece...
This is our own cured prosciutto. After the arduous drying process, we season the leg with molasses and coarse ground pepper.Sold by the whole piece. Each Piece is approximately 9 to 12 Lbs.
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...
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 whole piece. Each...
Rosette de Lyon
Traditional coarse ground dried salami from the Rhône-Alpes region of France. It has a hint of red wine along with clove that has made it one of the most famous salamis in France and now it’s made by us!Sold by the whole piece. Each Piece is approximately 3 to 5...
Salame Con Porcini
Coarsely ground Berkshire shoulder, trimmed off the shoulder, mixed with Barbera wine and Porcini mushrooms after its seasoned, cured, and dried.Sold by the whole piece. Each Piece is approximately 1 Lb .
Mildly spiced fine ground Berkshire shoulder with Piedmontese style spices. Our hometown salame is then cured and dried until ready for slicing.Sold by the whole piece. Each Piece is approximately 4 to 5 Lbs.
Coarsely ground Berkshire shoulders are mixed with some fat to give the desired marbling. After it is seasoned, cured and dried, the result is a sweet tasting cured salami that you would typically find in central Italy with many uses including affettato misti and...
For our piccante version of sopressata, we add some North African heat as well as Mediterranean spices. The finished product is a sweet sopressata which finishes with a warming of the back of the palate.Sold by the whole piece. Each Piece is approximately 3 to 5 Lbs.
Sweet Dry Sausage with black Truffles. Rich and buttery Truffle salami , seasoned with Spices and Brown sugar. A true traditional Italian delicacy. Contains milk. Sold by the piece Each piece is approximately 8 oz.
Coarsely ground Berkshire shoulders are mixed with some fat to give the desired marbling. After it is seasoned with traditional Tuscan spices, it is cured and dried. Our finished product is one that you would find only in Tuscany.Sold by the package. Each package is...
Speck (Smoked Prosciutto)
A prosciutto is covered in ground black pepper and then the whole leg is air-smoked, just like the Northern Italian and Austrians are used to. This earthy and smoky product lends itself to fresh regional fruit such as figs.Sold by the whole piece. Each Piece is...
Traditional French white sausage made with pork & veal.Sold by the pounds. Each package is about 5 Lbs.
This sausage contains semi-cured coarse ground pork, hot pepper and cayenne. Then it is lightly smoked.Sold by the pounds. Each package is about 5 Lbs.
This is our version of the Portuguese style sausage. We use semi-cured pork and vinegar and add paprika, hot peppers and other Mediterranean spices.Sold by the pounds. Each package is about 5 Lbs.
A moderately spiced sausage with Mediterranean spices.Sold by the pounds. Each package is about 5 Lbs.
A petite cased sweet sausage with just a hint of nutmeg.Sold by the pounds. Each package is about 5 Lbs.
Parsley and Cheese
A sausage made with fresh chopped parsley, red wine and Parmigiano-Reggiano.Sold by the pounds. Each package is about 5 Lbs.
Fresh plum tomatoes are tossed with Pecorino-Romano cheese.Sold by the pounds. Each package is about 5 Lbs.
Porcini mushrooms and white wine are added to freshly ground pork.Sold by the pounds. Each package is about 5 Lbs.
Saucisson à l’ail / Cotechino
This is a traditional Northern Italian and French sausage made with red wine and garlic. It is is a semi-cured sausage which is cooked by poaching and is traditionally served over lentils or put into cassoulet.Sold by the pounds. Each package is about 5 Lbs.
Saucisson les Diots / Salamini
A petite semi-cured sausage found in the Savoie. The meat is marinated in macerated garlic and red wine.Sold by the pounds. Each package is about 5 Lbs.
Sweet Italian Sausage
Our version of a traditional pork sausage seasoned with our own heirloom mix of spices.Sold by the pounds. Each package is about 5 Lbs.