Salame Di Manzo Wagyu. 100% Wagyu beef seasoned with fresh thyme, black peppercorns and Cabernet wine.
Weight: ~12 oz.
Cacciatorini Piccante. Spicy Hunter's sausage made with hot Calabrian pepper powder and dried regional Italian peppers from Abruzzo and Molise.
Coppa Piccante (Hot). Pork collar spiced with hot Calabrian pepper, black Tellicherry pepper and fennel pollen.
Finocchiona (Tuscan Fennel Salami). Made with 100% Berkshire pork seasoned with fennel seeds, fennel pollen and Chianti wine. Winner of the 2016 Good Food Award.
Guanciale Dolce (Sweet). Berkshire pork jowl cured with sea salt, fresh herbs, black Tellicherry pepper, garlic, fennel pollen and a pinch of Calabrian pepper.
Guanciale Piccante (Hot). Berkshire pork jowl cured with sea salt, fresh herbs, black Tellicherry pepper, Calabrian pepper, garlic, and fennel pollen.
Lardo. Cured pork fat made with Iberico de Bellota. Cured with black Tellicherry pepper, juniper berry, fennel pollen and fresh herbs.
Nduja Artisan (Spicy Calabrian Spreadable Salami).
Nduja in Orba. Signature Nduja recipe stuffed into a hog middle cap "Orba", the original casing used in Calabria. Aged a minimum 4 months.
Soppressata Piccante (Hot). Recreating a Calabrian family recipe, spicy sausage is stuffed into a traditional "crespone" natural casing.
Soppressata Dolce (Sweet). Seasoned only with black Tellicherry pepper, showcasing the robust Berkshire flavor.
Center cut lamb top round seasoned with rosemary and wine. It is cured and let to rest until it is ready to be sliced. The name comes from the fact that this product should be sliced thinner than paper by the string of a violin.