Oliviero - the man behind Olli Salumeria in Virginia - was born to make salame. His Norcino salame is based on 150-year-old family recipe, from the time when his great-grandfather cured meat in Umbria. Mild and tangy, with a gentle hint of wine, this salame is ideally enjoyed alongside a soft pecorino. Read More
These classic Italian sausages from Portland, Oregon are seasoned with fragrant fennel, garlic and chili. They’re begging to be thrown on the grill or sautéed with onions and peppers. Open a juicy Nero d'Avola and dinner is served.
This flavor-bomb is seasoned with pimentón, garlic, oregano, and just a little cayenne for heat, then smoked over apple wood. Appetizer perfection with sheep’s milk cheese and a fruity red like Shiraz or Zinfandel.
These plump, pork sausages are inspired by the ubiquitous Austrian street food. They’re studded with Emmenthaler cheese and smoked over apple wood. Cheese dogs! Pair with a snappy Gruner Veltliner or a crisp lager.
Bill Niman’s BN Ranch has lofty aspirations: “to provide the best tasting, most environmentally sustainable meat in the world.” With this goal in mind, they have achieved hot dog nirvana. Made from 100% grass-fed beef, these Righteous Dawgs are seasoned impeccably with garlic and spice, with a natural casing for that oh-so-satisfying snap. Easily one of the best hot dogs we’ve ever tasted, and a guaranteed winner at your next summer barbecue. Read More
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. This traditional Crespone-style salami is deeply earthy and funky, with an almost truffle-like flavor. An absolute showstopper on it’s own, and even more so with rich glass of Barbera. Read More
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. This Tuscan Finnochiona-style salami is deeply porky, with a lightly herbaceous finish, equally at home on a charcuterie board or piled high on an Italian sub. Read More
Forget everything you know about workaday deli chorizo and prepare yourself for a true taste of the Spanish countryside. Silken, acorn-finished Iberico de Bellota is spiced with rich Pimenton de la Vera for a rustic, earthy treat, especially paired with a zesty Txakolina. Read More
Vermont Smoke and Cure keeps it real: made with beef and pork, there are no antibiotics, preservatives, gluten or funky junk in these bad boys! Just all natural tasty ingredients. Keep these meaty pick-me-ups close by so you can pick one up whenever hunger strikes. Read More