finocchiona: artisan columbus
Seasoned with wild fennel seeds which gives it an alluring cool, sweet flavor - an intriguing balance to the mellow texture and aroma of 90-day aged coarse ground fresh pork.
prosciutto di parma: emilia romagna
This amazing product takes its name from the town of Parma where these prized hams are salt-cured and air-dried over 16 months in the heart of Emilia Romagna. These world-famous hams are prized for their meaty and salty flavor.
The name refers to the prized whole cut of pork that is used: a perfectly marbled, perfectly clean shoulder cut that is dry-rubbed, massaged, marinated and then air-dried.
calabrese salami: alle-pia
An Italian dry sausage that is traditionally made with only pork meat. Seasonings are added in addition to hot peppers, which assist to add a very spicy flavor to this type of salami.
soppressata: fra mani
Air-dried cured Italian salami. Made with coarsely ground pork meat and seasoned with black pepper and garlic. Very coarsely cut and scented with clove. Moist and full-flavored.
barolo salami: alle-pia
This robust salami, bursting with flavor, features Barolo wine from Italy along with the finest fresh spices. This traditional artisan salami is known in Italy as Salame al Barolo, a meat delicacy that comes from Piemonte in Northern Italy, the birthplace of Barolo wine.
lou magnu: piemonte
Cow’s milk cheese, mild and nutty, semi-creamy with mushroom notes on the palate, reminiscent of a well-made, but firm brie, made with vegetable rennet from Portugal and Trapani sea salt.
pecorino ubriaco: toscana
Organic sheep’s milk cheese soaked in organic Sangiovese wine for 15 days. Herbal, fruity and full of moisture, the dough crumbles and is somewhat dense, with rich wine notes.
gorgonzola piccante: piemonte
The Piquant version should be distinguished from the better known Sweet Gorgonzola, which is soft and creamy, as the former, traditional, version has a firmer, strong flavor profile from pasteurized cow’s milk.
parmigiano reggiano “vacche rosse”: emilia romagna
The milk of the red cow has higher butterfat content and contains more protein allowing a longer period of aging, requiring a minimum of 30 months, compared to the 24 month. Its unique nutty, fruity, grassy flavor is richer than most Reggianos and its texture is somehow creamier, although aged longer.
salva cremasca: lombardia
A member of the “Quartirolo” family, made from the milk of cows feeding on grass from the fourth growth known as the quartirolo. Cut during the early autumn, this feed is richer in flavor and fragrance resulting in cheese which is semi-firm and flaky with a wonderful tangy, milky flavor.