Charcuterie/Salami

Home  >>  Products & Services  >>  Charcuterie/Salami

Abruzzese Salame Abruzzese comes from Abruzzo, a rustic region in Italy located along the East-Central coast that places high focus on ingredients. Made with choice cuts of fresh pork and natural seasonings.

Black Truffle Salame A mushroom aficionado’s dream come true, the black truffle salame is traditionally saved as a treat for special occasions in Italy. Made with black truffles, this salame offers a sweet, nutty, and earthy flavor.

Bresaola Originating from Valtellina, a long Alpine valley in the Lombardy region of Northern Italy, Bresaola is an air-dried salted beef, aged two or three months until it becomes firm and turns a deep red, almost purple color. Made from top or eye round, a very lean and tender cut, our Bresaola develops an aromatic flavor with a sweet smell, spiced with juniper and cinnamon.

Cacciatorino Dolce Created as an “on-the-go” snack for the Piemontese hunters, Cacciatorino came into existence in the late 19th century. This great snacking sausage is very mild in spice and has hints of black pepper, nutmeg, cinnamon, and garlic.

Cacciatorino Piccante Created as an “on-the-go” snack for the Piemontese hunters, Cacciatorino came into existence in the late 19th century. This great snacking sausage is very mild in spice and has hints of black pepper, nutmeg, cinnamon, garlic, with a kick of paprika and chili peppers.

Salame Casareccio Slightly sweet with a fresh garlic and delicate red wine flavor, this rustic salame originates from the Emilia-Romagna and Lombardy regions of Italy.

Coppa Originated in Campania, southern Italy. Made from the shoulder and neck cuts of a pig, with black peppercorns, nutmeg, salt, garlic & white wine.

Spicy Coppa Originated in Campania, southern Italy. Made from the shoulder and neck cuts of a pig, with a hint of paprika, black peppercorns or red peppers, salt, garlic & white wine.

Culatello One of the most prized salumi in Italy, Culatello originated in the flatlands north of Parma, where it was traditionally aged in 500-year-old humid caves. Our Culatello has an indescribably delicious flavor, reminiscent of Prosciutto, delicate yet bold, with an ephemeral funk redolent of the 500-year-old cave aging. *SPECIAL ORDER – AGED FOR 1 YEAR*

Duck Breast Prosciutto We use a meaty duck breast, and rub it with salt and sugar – a classic combination, then hang and dry-cure it. The end result is a flavorful Prosciutto with a balanced flavor and a firm, yet velvety texture. *SPECIAL ORDER*

Salame Felino A slow-aged, ancient recipe from Italy, the “King” of salame has a dazzling flavor, rich with peppercorns, garlic and wine.

Dry-cured Guanciale A cured pork jowl, with a stronger flavor than other pork products, yet its texture is more delicate. A hint of salt, pepper, bay leaf, and rosemary make this a perfect addition to many Italian dishes.

Genoa Salame with Prosciutto Genoa salame was named for the birthplace of Christopher Columbus. We combine finely chopped pork, salt, sugar, red wine, a bit of garlic, black pepper and mace. The Genoa is then generously studded with Prosciutto.

Lachsschinkin Its name in German literally means “salmon ham”. Originated in Bavaria from the eye of pork loin, salted, dry-cured and cold-smoked, so it’s treated like smoked salmon. Very lean, mild tasting, with no salty taste.

Lonza Cured pork loin, similar to Prosciutto in taste and texture, very lean, seasoned lightly with white pepper.

Lonza with Black Pepper Our signature Lonza. A cured pork loin crusted with an added crust of black pepper for a little kick.

Lonza del Inferno A lean pork loin, marinated in Trinidad scorpion, habanero, Thai chili and various other fresh chile, as well as dried chile, dry-cured and lightly smoked flavor. Our Lonza del Inferno packs a well-rounded spicy punch, without being overbearingly spicy.

Salame Milano The classic “Italian dry” salame, made with finely chopped pork, richly flavored with wine, garlic, black pepper, mace, nutmeg, and strongly fermented to give the salame a nice bite.

Mortadella Originated in Bologna, Italy. A cured bologna-style meat. Mortadella is smooth and has an authentic taste of pork. Cubes of fat throughout the Mortadella enhance the flavor, with pistachios added as well.

Piccola Mortadella Originated in Bologna, Italy. Same taste profile as our large diameter Mortadella. Stuffed into a small diameter casing.

Salame Napoli Hot Originating in Campania, this salame is seasoned with hot paprika and chili peppers, slightly smoked, and infused with whole black peppercorns. For those who love piquant and full-bodied flavors.

Salame Passita Dolce Known as the passion sausage. Typical fine sausage of the rural and gastronomic tradition of Romagna. Exclusively made from the best lean pork, with a sweet taste, it remains tender and pleasant on the palate.

‘Nduja Originated in Calabria, a particularly spicy, spreadable pork salame, featuring Calabrian chiles which give its characteristic fiery taste. Our ‘Nduja melts onto toasted bread or into pasta dishes, adding the heat of Calabrian chilies and the meaty, salty flavor of cured pork.

Pancetta Often called “Italian bacon”, Pancetta is an unsmoked pork belly that is cured in salt, juniper, nutmeg and black pepper, then hand tied for a long, slow dry-aging process.

Pepperoni A cured, dry sausage similar to a spicy salame of southern Italy. Made from cured pork and beef, seasoned with paprika or chili pepper. Characteristically soft, slightly smoky, and bright red in color. Perfect for pizza topping.

Porchetta A cooked pork roast, generously salted and seasoned with juniper, nutmeg and black pepper. *SPECIAL ORDER*

Salame Siculo A salame from the Sicilian gastronomic tradition. Coarse grain, with an intense and spicy flavor. It stands out for its spicy note.

Salame Spianata Calabra A specialty from Calabria (Southern Italy), Spianata is a medium to roughly ground salame produced with pure lean pork meat mixed with cubes of lard. Expertly seasoned with salt and chili, this product has a bold, spicy flavor and is shaped somewhat rectangular.

Speck Speck is a type of Prosciutto that is aged more quickly (1 year compared to 3 years for typical Prosciutto), but maintains nearly all of the same flavors. *SPECIAL ORDER*

Toscano Salame A flavor-rich pork and beef salame, coarsely ground, studded with piquant black peppercorns, which provide a pleasantly tangy flavor profile without being overly spicy.

Tuscan Finocchiona Salame Originating in Tuscany, made with coarsely chopped pork, flavored with wine, garlic and wild fennel seeds straight from the hills of Italy, which give this salame its distinctive sweet flavor and aroma.