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  1. La Quercia Cucina Collection Quick View

    La Quercia Cucina Collection

    $39.99/EA
    This is piggy paradise for any chef looking to add delicious, fatty flavors to their next dish. Our hand-picked sampler gives you a range of cuts to work with, putting on display the whole hog spectrum of textures and tastes that this little piggy has to offer. Read More
  2. PROSCIUTTO DI PARMA - WHOLE LEG Quick View

    Devodier
    PROSCIUTTO DI PARMA - WHOLE LEG

    $400.00/EA
    Massage, you say? Prosciutto di Parma has been made in essentially the same way since the Romans: by massaging the hind legs of whey-fed hogs (leftover from the production of Parmigiano Reggiano) with salt, washing, then dry-aging the meat for 30 months, exceeding the usual cap of 24 months. This Prosciutto di Parma, made by master prosciutto craftsman imported exclusively by Murray's, is made according to the scrupulous standards set by The Consortium, which regulates production, stamping all worthy rumps with a crown tattoo when they pass inspection. DOP (Protected Designation of Origin) certified prosciutto comes from pigs raised in a specific area surrounding Parma, where the meat is aged in the soft winds that pass through olive groves and spruce, creating an ideal microclimate that enhances the meat’s sweetness. Ours is rolled, not pressed, which accentuates the silken texture and gives it a distinctly fruit forward aroma. Read More
  3. Mini Finocchiona Salami Quick View

    Columbus
    Mini Finocchiona Salami

    $15.99/EA
    The rich aroma of fennel seeds sets this Tuscan salami apart. Generously sprinkled into the meat before curing, they lend bright herbaceous notes to the creamy fat and minerally pork. This smaller version of Finocchiona Gigante yields the same sweet flavor with a faster cure and a firmer bite. From Columbus' artisan line, the pork is sourced from sustianable sources like Niman Ranch. Pair with a Tuscan red. Read More
  4. Truffle Salami Quick View

    Creminelli
    Truffle Salami

    $18.99/EA
    Instead of tasting overwhelming or synthetic, here, the fungal, earthy aromatics of summer truffles are blended into Creminelli's signature cure style: incredibly moist and soft in texture. It's a heady and delicate treat! Read More
  5. Cherrywood Bacon Quick View

    Nueske's
    Cherrywood Bacon

    $13.99/EA
    The Nueske family recipe for smoked meats dates back to 1882, though the Smokehouse wasn't officially begun until 1933. Old-fashioned methodology still reigns at this Wisconsin institution, where spice mixtures are ground by hand and meat is still just meatno water, binders, fillers, or extenders added. Read More
  6. Pepperoni Quick View

    Pepperoni

    $7.99/EA
    An Italian-American derivative of the spicy salamis of Southern Italy, pepperoni makes an unforgettable pizza topping and is a requirement for a pile-it-high Italian sub. Salumeria Bielese's take strikes the perfect balance between bold spice and flavorful fat. Read More
  7. Benton's Bacon Quick View

    Benton's Bacon

    $18.99/EA
    Typical country bacon is aged 9 months or less. Far from typical, this bacon from Allan Benton is smoked over hickory, rubbed with a mix of brown sugar, salt and sodium nitrite, and aged for 15-18 months. The extra curing time creates a bacon comparable to Prosciutto di Parma with the extra addition of smoke. Truly versatile, we recommend it be fried up with eggs and biscuits on a Sunday morning. Read More
  8. Hickory Bacon Quick View

    Surry Farms
    Hickory Bacon

    $14.99/EA
    We like this thickly sliced bacon fried up with summer tomatoes, romaine, a smear of mayonnaise and toasted white bread. Read More
  9. Salami Felino Quick View

    Salami Felino

    $11.99/EA
    Named after the town in Emilia Romagna where it originated, this traditional Felino is made by Columbus with a 75/25 pork to fat ratio mixed with sea salt and whole black pepper. Read More

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