We are a small batch producer currently offering Capocollo, Culatello, and Felino for both retail and wholesale purchase. Custom spice blended cures are available upon request.
Our Prosciutto di Philly are now curing in our salumeria, and will be ready in 2018. Please see our online store for purchasing and shipping details.
Dry-cured pork shoulder loin, known for its beautiful marbling and mild flavor. It's seasoned with black pepper, red pepper flake, and dry red wine, stuffed in a natural casing and aged for 8 to 12 weeks.
Our preparations are rooted in the traditional style of capocollo di Martina Franca in Puglia.
Dry cured, all-natural, pork salami made in the ancient style of the Consorzio di Tutela del Salami Felino. Our Felino is a straight forward, rustic salami seasoned with garlic, black pepper, and red wine. A go to for any antipasto or charcuterie board.
A prized loin of the prosciutto often referred to as the "king of meat", it's origins date back to 15th century Italy near the Po river valley. We adhere to a very simple recipe still used in the town of Zibello, Emilia-Romagna.
All natural, dry cured, Tuscan style fennel salami.
Larger than our Felino, the Finocchiona delivers a softer, more delicate chew with floral notes of fennel pollen, fennel seeds, black pepper, garlic, and red wine.