Properly cured pancetta adds deep flavor to any dish, especially sauces. This is the real deal, made from Berkshire pork belly and seasoned with sea salt, pepper, bay leaves, and juniper berries, then dry cured.

Something like bacon, but chewier and moister than the best bellies we've found, it's why chefs prefer guanciale for classic recipes like Amatriciana.

Old-fashioned methodology reigns at Nueske's, a Wisconsin institution. Made from pork with no preservatives, rubbed with hand ground spices, and applewood smoked, you'd be hard-pressed to find better bacon.

A juicy, moist sausage with sundried tomatoes and sweet paprika. Enjoy it on the grill and serve with sauteed vegetables.

Murray's Buyer Nick Tranchina explains what makes our new line of Salumi, produced right in the Meatpacking District of Manhattan, our latest must-try.