Departments » Cheese, Meat and Dairy » charcuterie
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Culatello
The most prized pork product in Italy is not prosciutto, it is Culatello. Due to the extremely long and precise aging process, the Culatello reigns over all. The fillet of the pig’s thigh is cured for over a year and finishes looking like an... more
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Dry Cured Hot Coppa
Dry cured pork shoulder with cayenne peppers and cracked red peppercorns. Zoe's offers this product after it has been dried to perfection.
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Dry Cured MILD Coppa
On the West coast, many choose to cure their coppas using red wine, Zoe's opted to leave out this popular ingredient and allow the flavors of pork and salt to shine. A perfect addition to any sandwich or charcuterie platter, this Coppa... more
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Finocchiono
This coarsely ground salame is grand in size and flavor. It is seasoned with fennel seed and fennel pollen to add a delicate finish to the palate. This recipe is inspired by its birthplace in the heart of Tuscany.
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Finochietta
This smaller version of the Finocchiona is more delicate. The perfect size for a retail setting.
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Lardo
Berkshire bellies are salted cured then lightly apple wood smoked.
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Napolitana
Coarse ground, air dried salami complete with a spicy touch of Mediterranean and North African spices typically encountered in Naples. Similar in size and shape to the Finochietta.
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Nduja
Spicy, spreadable sausage made of pork. “Nduja” originates from the southern part of Calabria. Traditionaly served on sliced bread but its unique taste and texture also serves nicely in pastas as well as toppings on pizza. Made with hot pepper,... more
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Pancetta
Prepared by hand, Zoe's Pancetta is rubbed with a special blend of herbs, salt and spices and placed in a dedicated area to cure, and then hand tied with twine. Made with a natural sweetness, freshness and a strong pork flavor with hints of... more
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Pancetta
100% All-Natural Berkshire Pork Bellies are seasoned with fresh bay leaves, rosemary and whole peppercorns, then cured. Once they come out of the cure, they are rolled, tied by hand, stuffed into casings then hung to dry for months. This... more
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Saucisson Basquese
Saucisson Sec Basque is Biellese's fine French Basque-style pork sausage - coarse-ground, seasoned with red wine, and pepper, giving it a spicy and lasting finish.
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Sopressata
Coarsely ground Berkshire shoulders are mixed with some fat to give the desired marbling. After it is seasoned, cured and dried, the result is a sweet tasting cured salami that you would typically find in central Italy.
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Uncured Cabernet Salami
Nitrate free, the tannin-heavy Cabernet Sauvignon and the creamy fatness of pork soften and complement one another to create a sophisticated cured meat. Stick.
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Uncured Finocchiona Salami
Zoe's nitrite free Finocchiona Salami is the finest fennel salami on the market, with layers of flavor including fennel seeds, orange zest, and garlic - but let’s not forget the hickory smoked salt.
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Uncured Genovese Salami
Zoe's slightly larger diameter salami (2.5 inches), and nitrite free, Uncured Genovese Salami is a bit milder in flavor as it relates to the more prevalent flavors of salt, pepper and garlic found in Zoe's Meats' Uncured Salami. Zoe's Genovese... more
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Uncured Ghost Pepper Salami
Prized by chili heads, the Bhut Jolokia or Naga Jolokia packs a lava-launching punch that earned itself a place in the 2007 Guinness Book of World Records as the world's hottest chili pepper. Dubbed "ghost pepper" by Westerners, this Indian born... more
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Uncured Sopressata
Zoe's Sopressata is made with Sauvignon Blanc wine, and is infused with hints of cinnamon, cardamom, and Thai ginger. Being a nitrite free product, this Italian classic has an unmatchable quality and flavor profile. It is a great pizza topper and... more
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Wild Boar Sopressata
The same as Salumeria Biellese Sopressata, only made with wild boar meat trimmed off the shoulder. It has a slightly sweet robust flavor.