Sopressata, a product of the Molisana, is the quintessential Italian salami flavored with whole black peppercorn and garlic.
Napoli Salami is smoked over applewood giving it a complex, hearty flavor.
Wild Boar salami cuts come from the lean shoulders and legs, smoked over applewood.
Traditionally saved for special occasions, the Tartufo is made with truffles offering a sweet, earthy flavor.
The spicy Calabrese gets its kick from cayenne pepper & paprika.
Made with fennel pollen of the Tuscan hills, the Toscano has a slight, licorice-like, aromatic intensity.
VENISON PÂTÉ WITH APRICOTS & HAZELNUTS
A hearty coarse textured pâté flavored with apricots, hazelnuts and red Burgundy wine.
PÂTÉ DE CAMPAGNE WITH BLACK PEPPER
A country style pâté flavored with black pepper.
DUCK GALANTINE WITH TRUFFLES & PISTACHIOS
A coarse grind of duck with Black Truffles and pistachios wrapped in duck skin.
PÂTÉ DE CAMPAGNE WITH BRANDY
A country style pâté flavored with Brandy.
PHEASANT TERRINE WITH FIGS & PISTACHIOS
A coarse textured game pâté prepared from tender pheasant meat, figs, pistachios & port wine.
Jamon Serrano Boneless Ham
Authentic Serrano ham is one of the fundamental pleasures of Spanish cuisine. This jamón by Redondo Iglesias is an example of Serrano at its best. Aged for over 18 months, this reserva ham has a delicious complex flavor. Serve paper thin slices at room temperature as a tapa with a glass of wine.
The hams are salted and hung to cure, where they lose nearly half of their weight as the moisture and fat drips away in the curing rooms. A complex transformation occurs over time, transforming the pork into a deeply flavorful cured ham.
Jamón Ibérico is the crown jewel of Spanish cuisine. These slices of delectable Spanish ham are packed with complexity: like an aged Manchego cheese or a glass of fine wine, each bite has many layers of flavor. Ibérico ham has very little salt, allowing the levels of taste to take center stage. Serve on a warm plate with good bread and a fine wine. Ibérico is the name of the famous breed of black pig indigenous to Spain.
Ibérico ham is hung to cure for two to three years in the mountains of Spain. As the seasons change from the cold of winter through spring and summer, 40% of the fat melts away, bathing the ham in flavor. As the second year passes, the ham undergoes complex changes that produce incredible layers of flavor. The result is a tender and delicious ham, deep red in color with a very mild saltiness.
ALPS Cured Sopresatta
ALPS Cured Sopresatta
APLS Cured Dry Sausage
Delicous, air-dried, salted beef. It has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region