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.
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 the prosciutto.
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 allAmatriciana.
Mangalitsa 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 usually served melted over toasted crostini with honey and shaved walnuts. Our Lardo is fashioned in the style of the Lardos from Arnad in Val dAosta and Colonnata in Tuscany.