Italian Meats

An honored family recipe of finely ground pork, garlic and delicate spices air-cured for its sweet, meaty flavor and smooth texture. This specialty sausage is rubbed by hand with fragrant rosemary for a savory aroma and gourmet presentation. Pair with soft goat cheese, our toasty Rosemary Bruschetta Crisps and a light Zinfandel.

An honored family recipe of finely ground pork, garlic and delicate spices air-cured for its sweet, meaty flavor and smooth texture. This specialty sausage is rubbed by hand with zesty black pepper for a robust bite and gourmet presentation. Pair with creamy provolone or Havarti, our toasty Roasted Garlic Bruschetta Crisps and a bold Shiraz.

An honored family recipe of finely ground pork, garlic and delicate spices air-cured for its sweet, meaty flavor and smooth texture. This specialty sausage is rubbed by hand with fiery hot peppers for a spicy savor and gourmet presentation. Pair with creamy mozzarella or sharp Cheddar, our toasty Multigrain Bruschetta Crisps and a sweet Riesling.

An honored family recipe of finely ground pork, garlic and delicate spices air-cured for its sweet, meaty flavor and smooth texture. This specialty sausage is rubbed by hand with a blend of fragrant Italian herbs for an intense aroma and gourmet presentation. Pair with aged provolone or Asiago, our toasty Olive Oil & Sea Salt Bruschetta Crisps and a full-bodied red wine.

Pepperoni is an example of the further development of the Italian salumi tradition after immigrant sausage makers arrived in America. The narrow, smoky, moderately hard sausages are descended from the dry sausage tradition, and the name Pepperoni refers to the spicy peppers used to season the pork in order to make the trademark flavor beloved across America. This Pepperoni comes in an 8-ounce package, just the right amount for a pizza party, a few sandwiches, or a simple, hearty antipasto with cheeses, olives and breadsticks.

Maybe more popular domestically than at its origins in Southern Italy, Capicola has long been a staple to any self respecting Italian sandwich.  Made from pork shoulder butt that is brine soaked with seasoning for up to 30 days then seasoned with crushed red pepper, salt and garlic and cooked.  The result is a finely marbled masterpiece that has a rich flavor and spicy hot finish. Cut to Order.

Sopressata is a southern Italian cured sausage that originated in Calabria. It is made of coarse-ground pork, so it has a different texture and flavor than the more widely known, finer-ground salamis. Hot Sopressata is seasoned with garlic, salt and spicy hot peppers, and cured up to nine months in a natural casing to develop a full, rich pork flavor. Our Hot Sopressata makes a fine antipasto alone or in company with peppers, aged cheese, olives or giardiniera.  Cut to Order. 

The most well recognized salami domestically, Genoa named for its northern Italian city of origin, is a medium textured pork sausage seasoned with garlic and spices.  What makes this particular Genoa special is that it is cured for over 6 months in a natural casing.  The result is a smooth textured salami with a flavor that is perfectly assertive and pleasant.  Our natural casing Genoa is paired perfectly as a Panini with provolone, mortadella and roasted peppers, or eaten alongside Parmigiano-Reggiano. Cut to Order. 

Although prosciutto crudo is a wonderful delicacy, it's not the only way to make a fantastic, flavorful ham. Our Oven Roasted Rosemary Cooked Ham combines two flavor powerhouses-savory, rich domestic ham and aromatic rosemary-into tender, lean, fine-textured slices that are the glory of any sandwich. Oven Roasted Rosemary Cooked Ham, paired with sliced cheese or breadsticks, is also a great shortcut to savory, elegant rolled appetizers.  Cut to Order.

From the lush rolling hills of the Parma and Langhirano regions of Emilia-Romagna comes one of Italy’s finest foods.  Aged for over 400 days, Prosciutto di Parma is a delicacy of only two ingredients; pork and sea salt, but the curing is truly an art form.  The tradition and skill of curing this ham is one that has been passed down for generations whereas each leg of pork is hand rubbed with an exact amount of salt in each area to ensure a thorough and correct cure.