Departments » Cheese, Meat and Dairy » italian meat
-
Alcisa Mortadella Meat
Alcisa mortadella is a fine mixture of lean pork and chopped fat in cubes. It is mixed, seasoned with salt, black pepper and spices according to the original Bolognese recipe.
-
Framani Dried Cured Nostrano
"Nostrano." meaning "our own" is Fra'Mani's version of a classic northern Italian salame. It is mild with relatively less salt. Seasoned with sea salt, black pepper, garlic and white wine. Pairs well with figs and melons. Aged 60 days.
-
Leoncini Mortadella w/ Pistacchio Meat
Pistachio nuts are then added to this traditional Mortadella to add a slightly crunchy texture, and nuttier taste.
-
Levoni Cotechino
A sweet, yet spicy, cooked pork sausage. Pre-cooked.
-
Licini Hot Capicola Meat
-
Licini Hot Sopressata Meat
-
Licini Mild Capicola Meat
-
Licini Mild Sopressata Meat
-
Mastro Genoa Salami
Mastro Genoa Salami is made with only the best grades of choice lean pork and enhanced with a unique blend of seasonings. Carefully prepared and slowly aged to achieve a traditional, Italian, old-country flavor and aroma.
-
Mastro Hot Capicola Meat
-
Mastro Mild Capicola Meat
-
Mastro Round Pancetta
Dry Cured Pancetta by Mastro is an entirely unique Artisanal item specific to the Mastro Line of Old Fashioned Italian Family meats. This premium quality Pancetta is made from first choice pork bellies (bacon). There is no other way to make such a...
-
Pastrami Bottom Round
Zoe's brine beef covered with slivered black peppercorns. Finished and smoked over real hickory wood chips.
-
Recla Speck Alto Adige
Speck is a dry-cured, lightly smoked ham, seasoned with a blend of natural herbs, salted and then aged for at least 22 weeks. Recla Speck is the first Italian speck in the U.S. It is low in salt and fat. Used in many recipes, appetizers, with...
-
Speck Alto Adige (Italy)
Speck Alto Adige is a cured ham, lightly smoked and aged for 22 weeks. Its appearance, fragrance and flavor make it instantly recognizable as authentic Speck.
