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  1. Prosciutto di Parma Quick View

    Prosciutto di Parma

    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 10-12 months, and sometimes even longer. Our Prosciutto di Parma 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. Supremely versatile, we like to serve it sliced extra-thin on a platter with olives and Pamigiano Reggiano, torn into pasta dishes, and pressed into panini—wash it down with a glass of Prosecco and, naturally, a massage. Read More
  2. Lomo Americano Quick View

    Lomo Americano

    Rumor has it that Herb Eckhouse of Iowa’s La Quercia strolls through his room of curing ham telling them: “Be delicious!” Read More
  3. Jamon Serrano Quick View

    Jamon Serrano

    More gamey and earthy than its Italian cousins, this Spanish ''mountain ham'' has a rich and salty flavor that adds depth antipasti dishes. It's just as delicious thinly sliced and eaten on its own. Read More
  4. Prosciutto di San Daniele Quick View

    Prosciutto di San Daniele

    More mild and delicate than its robust cousin from Parma, this prosciutto from Northeastern Italy has a velvety texture and beautiful earthy red color. The flavor is plenty nutty, and slightly less salty than other prosciuttos. Read More
  5. Surryano Ham Quick View

    Surry Farms
    Surryano Ham

    Berkshire pigs, a family-tested dry cure recipe, and seven days of hickory smoke all go into creating this robust American varriation on Jamon Serrano. The silky meat is richly marbled and scarlet red with a robust lightly smoky flavor. Read More
  6. Prosciutto Americano Quick View

    La Quercia
    Prosciutto Americano

    Herb Eckhouse's prosciutto is sweeter than Italian made, without any overwhelming mustiness. This is one instance when we want Herb's butt to look fat. Read More
  7. The Royal (4 oz. Sliced) Quick View

    The Royal (4 oz. Sliced)

    In Minnesota, Red Table’s Mike Phillips is crafting small-batch, sustainable Italian-style charcuterie from happy pigs which puts the Old World to shame. Read More

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