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Item |
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$24.95 Bresaola (Italy) is air-dried salted beef
that has been aged about 2-3 months until it becomes hard
and a dark red, almost purple colour. It is made from eye of
round and is lean and tender with a sweet, musty smell. As
an antipasto slice paper thin and served at room temperature
or slightly chilled. Drizzled with olive oil and lemon juice
or balsamic vinegar, and serve with arugula salad, cracked
black pepper and freshly shaved Parmesan cheese. #2753 |
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$24.95 Speck By La Quercia (Iowa) The pork
is salted and aged before it is lightly smoked with
applewood, adding the evocative aroma and flavor of an open
fire to the deep sweetness of the cured meat. It is cured
longer and is more nutritious than the Italian versions.
#2215 |
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$12.95 Parmacotto Ham (Italy)
Fresh boneless pork legs are injected with brine and
tumbled or massaged to evenly distribute the brining
liquid. The legs are then pressed into molds, to
give them their signature oval-shape and steamed for
18 to 22 hours. After cooking, the ham is cooled and
vacuum packed to preserve the flavor and texture.
Low in both fat and salt, prosciutto cotto is an
essential part of the Italian diet. #3244 |
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$29.95 Proscuitto Pio Tosini (Italy)
This famous ham of Langhirano in the hills south of
Parma is caressed by the breezes of the
Mediterranean. At Pio Tosini, a curing time of over
500 days (100 days more than traditional) produces
slow and even salt penetration, assuring the
sweetest hams of uniform texture. #2815 |
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$24.95 La Quercia
Berkshire Prosciutto (Iowa)
from the prized "culatello" cut – just the rear muscles from
selected, humanely raised Berkshire pigs, that are raised on
acorns. Traditional dry curing and just salt unlock the full
flavor and texture potential of this special heirloom breed.
It has a buttery texture and unmistakable nutty flavors..
Rich but no oiliness or heaviness, very pure, and very
nuanced, lots of fat and marbling but not a fatty taste.
Stunning close to Iberico! #1737 |
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$12.95 Leoncini Smoked Pancetta (Italy)
Carefully selected meat, salt and aromas from ancient
recipes makes the Leoncini pancetta. This maintains a
natural, typical flavor, and the pink color. Smoked using
only natural methods and removal of the tendon, guarantees a
lower fat content and natural smoke flavor. #2778 |
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$32.95 Prosciutto San Daniele (Italy)
Hams from specially selected stock are aged for at
least a year in Italy's san Daniele del Friuli. This
unique microclimate is ideal for aging meat which
produces a dark rose color and sweet mellow flavor.
#6174 |
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$11.95 Mortadella with Pistachio (Italy)
This sandwich meat was first created in a monastery in the
center of Italy, near the beautiful city of Bologna. It is
characterized by a unique flavor and an exceptional fine
texture. The secret of its unique characteristics lies in
the selection of spices and in the slow roasting in
traditional brick ovens. This is from Leoncini's original
recipe dating back to 1918. #2978 |
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$13.95 Leoncini Ham with Rosemary (Italy)
Finally, a cooked ham with flavor, and lots of it! Made from
pork leg, like Prosciutto Crudo, but this is 'cotto'
(cooked) ham that has been baked with lots of black pepper,
rosemary and other herbs. It may resemble American-style
baked ham in appearance but the similarity ends there; one
bite and you'll see what we mean. If you like the plain
version, you will fall in love with this! #3122 |
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$29.95 Jamon Serrano (Spain) Jamones Y
Embutidos brings you a very special product from the
mountain town of La Alberca. This Jamón Serrano comes from
animals that are raised humanely in the mountains in the
region of Salamanca in western Spain. Jamón Serrano
literally means 'mountain ham'. Each ham is hung to dry in
the cool, clean mountain air where it ages for over a year.
This Serrano has a rich deep nutty flavor. #1548 |
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$124.95 Iberico Belota Jamon (Spain) The
story of Jamón Ibérico ham is steeped in mystery and
romance. The ancient oak pastures of Spain, the noble black
Ibérico pig, the mountain air which caresses each ham as it
magically is transformed into one of the worlds most
exquisite foods - all play a part in this uniquely Spanish
phenomenon. Without each ingredient the recipe is disturbed.
The flavor of the ham is incredible. Sweet, nutty, and not
too salty. #2816 |
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$34.95 Mocetta Beef (Italy)
Pronounced Mochetta, it is a small version of
Bresaola (air dried beef) and one of very few beef
products in the Italian deli. Mocetta and Bresaola
originated in small regions in the mountainous far
north of Italy but are now used widely. #6378 |
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$16.50 Hot Coppa (Italy) This
air-dried whole pork shoulder butt originates from
the culinary capital of Italy - Emilia Romagna. This
gets a kick from hot red peppers. #6056 |
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$16.50 Sweet Coppa (Italy)
Air-dried whole pork shoulder butt originates from
the culinary capital of Italy - Emilia Romagna.
Having much in common with prosciutto, Coppa should
be sliced thinly. #6055 |
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$17.95 Fennel Salami (NY) Aux
Delices des Bois brings a modern day, French twist
to dried sausage. With no hormones, no antibiotics,
and all natural ingredients, Aux Delices Des Bois,
brings you their Fennel Salami, a fine grind with
anise and rosy notes. #6051 |
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$17.95 Toscano Salame (NY) Aux
Delices des Bois brings a modern day, French twist
to dried sausage. With no hormones, no antibiotics,
and all natural ingredients, Aux Delices Des Bois,
brings you their Toscano Salame flavored with robust
yet mellow garlic and whole black peppercorns. #6052 |
