Entertaining

Cured Meats

 

Bresaola – This is thinly sliced beef with a very deep red color. Bresaola is sweet and aromatic. This salumi is coated with olive oil and Parmigiano cheese.
Capocollo – From the Campania region, Capocolla is slow-roasted pork surrounded by spicy red pepper.
Coppa – This is a fully air-dried, thinly cut pork shoulder or neck. Coppa is native to Italy’s Emilia Romagna region.
Dry Cured Hot Coppa – Native to the Emilia Romagna region of Italy, this thinly sliced cured pork is very similar to prosciutto. It is a spicy, air-dried variation of the original Coppa.
Pancetta – This salt-cured pork belly is seasoned with nutmeg, pepper, fennel, dried ground hot peppers, and garlic. It is served thinly sliced or chopped after a three month drying process.
Prosciutto – A master Salumiere hand-trims and inspects each Prosciutto ham. An intensive curing process includes rubbing and salting by hand, followed by long periods of air-drying. This sweet meat is served sliced or diced.
Rotola – Mozzarella, prosciutto, fresh basil, sun-dried tomato and hot salami are spun into a small wheel to create this uniquely Italian delicacy.
Salami – An Italian tradition of many variations. Salami is commonly flavored with garlic, peppercorns, paprika, fennel and wine. Salami variations include Finocchiona, Pepperoni, Fegatelli, Felino, Genoese, and Milanese. Each is uniquely flavorful.
Wine Salami – Dry-cured salami infused with the finest Italian wines. Like other salami, this is made from fresh pork with no additives. Crusty bread and soft cheeses are the perfect match.