Italian Cured Meats

This traditional Italian delicacy is made from salt-cured pork belly, which is occasionally spiced with fennel, pepper, or nutmeg. Unlike other similar cured meats, pancetta is not usually smoked, but merely cured and left to dry, usually for mont... READ MORE

Carefully crafted with the same diligent care since the Roman times, Prosciutto di Parma is a true masterwork of time and tradition, and a gold standard of Italian prosciutto. The pigs of the Large White, Landrace and DurocREAD MORE

The origins of this air-dried, salted beef charcuterie can be traced back to the late Middle Ages, when the techniques of preserving beer, lamb and game had already spread throughout the Lombardian Valtellina valley and Alps. This lean and tender ... READ MORE

Produced in the hilly area around the town of San Daniele in the province of Udine, Prosciutto di San Daniele is even sweeter and darker in color with a more delicate flavor than in other varieties. In the Friuli-Venezia Giulia region, wh... READ MORE

The salt-cured pork jowl is considered to be one of the fundamental ingredients in Italian cuisine for which there are no proper substitutes. When pressed, guanciale (lit. pillow) has a deep, much richer sweet-savory pork flavor ... READ MORE

Lighter in flavor than its heavily smoked Alpine counterparts, but more robust than the delicate Mediterranean prosciuttos, Speck is the most prized food product of the autonomous Trentino-Alto Adige, Italy's northernmost region also know... READ MORE

Known as crème de la crème of Italian hams, with a tradition dating back to the 14th century, Culatello di Zibello is one of the most prized products of Parma nowadays made only with pigs raised in the regions of Emilia-Roma... READ MORE

The recipe for this traditional Italian deli meat has been passed down for generations, and in every country farmhouse, Coppa was considered a special treat, eaten for holidays and other special occasions. Some of those recipes found around the Nu... READ MORE

Produced under the same strict laws and traditions since the 15th century, Prosciutto Toscano is made exclusively with pigs born, bred, fattened and slaughtered in Tuscany. All pig legs must be provided with the breeder’s certificat... READ MORE

Depending on the exact area of production and its features, this deli meat is often given other names such as Capocollo, Lonza or Lonzino. Many historical sources indicate that Coppa di Parma has been in product... READ MORE

According to earliest historical evidence, the origins of Modena ham date back to the time of Celts and later the Romans whose legions used to stock up on salted pork meat before setting off on military expeditions. Traditionally, this ham is prod... READ MORE

Originating from Lazio’s Castelli Romani, coppiette, meaning little couples, is a variety of traditional Italian salami consisting of long, thin strips of salt-cured and dehydrated meat flavored with fennel seeds and flakes... READ MORE

One of the most prized Aosta Valley charcuterie products, Jambon de Bosses is a cured ham, produced ever since the 1300s in the small village of Saint-Rhémy-en-Bosses nestled at an altitude of 1,500m in the Gran San Bernardo Valley... READ MORE

Here in the mountainous Umbria, a region rich in oak forests where the tradition of pig breeding and meat curing dates back to the Roman times, it is said that a good prosciutto needs to 'live through at least one winter and one summer'. This vari... READ MORE

This variety of prosciutto comes from the small northern Italian village of Sauris di Sotto, settled in the region of Friuli-Venezia Giulia. All Sauris hams must come from the Large White, Landrace and Duroc pig breeds. Unlike ot... READ MORE

Made from the pork cut of the so-called pancettone (belly), Pancetta Piacentina is an unsmoked and rolled variety of bacon and an authentic product of the Piacenza province, located in the Emilia-Romagna region. The processing of... READ MORE

Spalla cotta is a type of salumi traditionally prepared in the low Parma region, including its place of origin, San Secondo, as well as Roccabianca, Pievottovielle, Fontanellato, and the province of Cremona. To prepare this specialty, a c... READ MORE

Porcaloca is a variety of cured meat from the Italian region of Friuli Venezia Giulia, produced around the cities of Chiopris Viscone, Aiello del Friuli, and Palmanova. Made with a whole de-boned goose filled with salted lean pork, porcal... READ MORE

Named after the town of Carpegna, settled in the province of Pesaro e Urbino in the Marche region, this variety of an Italian dry-cured ham is produced by using pigs born, raised and slaughtered exclusively in the regions of Marche, Lombardy and E... READ MORE

This prosciutto originates from the provinces of Padova, Vicenza and Verona in the Veneto region, where techniques for preserving and processing pork were known and widespread as far back as Pre-Roman times. It is mainly produced in the Po valley ... READ MORE

Known as the jewel of the region, Capocollo di Calabria is a dry-cured pork neck. This delicacy was first introduced to southern Italy by the colonies of ancient Magna Graecia. The meat is boned and salted for about 4 to 8 days, then rins... READ MORE

Produced exclusively from locally bred pigs and made by following ancient traditions, the Ligurian variety of pancetta is made with salt-cured pork belly flavored with lemon, pepper, cinnamon, nutmeg, and cloves. Covered with spices, pancetta is b... READ MORE

Prosciutto cotto triestino or Cotto Trieste is a traditional cooked ham originating from Trieste in the Friuli-Venezia Giulia region. This ham is made from pork legs and its main characteristic is that it's left on the bone, which is cons... READ MORE

Prosciutto crudo Saint Marcel is a type of raw Italian ham that is infused with mountain herbs. It originates from the small village of Saint Marcel, where the local population has been traditionally preparing it following an age-old meth... READ MORE

Slinzega is a variety of dark red, air-dried salted beef charcuterie produced in the Italian province of Sondrio. Flavored with cinnamon, salt, cloves, pepper, garlic, bay leaves, and red wine, it is similar to another local product, the ... READ MORE

Violino di capra, literally meaning goat violin, is an Italian goat prosciutto produced in the area surrounding the Northern Italian town of Chiavenna. The name comes from its shape, reminiscent of the violin, and the fact that t... READ MORE

Italy has a long tradition of producing hams of exceptional quality, particularly in the north, which is where this prosciutto comes from. Crudo di Cuneo is produced in the provinces of Cuneo, Asti and Turin, located in Piedmont, a region... READ MORE

Lonza is a meat product made from a boneless lean pork loin that is typically salt-cured and then air-dried over a period of at least 3 to 4 months. A gourmet delicacy typical of the Marche region, lonza is traditionally made from the ver... READ MORE

The Italian word pancetta or pancia literally translates to 'belly' which means Pancetta di Calabria is actually a dry cured pork belly, a variety of unsmoked bacon. Fresh meat cuts come from pigs born and raised exclusi... READ MORE

Ossocollo is a traditional cured meat, specifically a type of salume made from pork neck or shoulder. It is particularly popular in northern Italy, especially in the Veneto and Trentino regions. Ossocollo gets its name from the Italian words "osso... READ MORE

Speck di Sauris is a renowned smoked ham crafted from select pork thighs, seasoned with salt, pepper, and aromatic herbs, then lightly smoked using beechwood. The unique microclimate of Sauris contributes to its distinctive flavor. Notably, Speck ... READ MORE

The origins of this typical product of the Lazio region date back to medieval times when preserved meats were used as a tribute for feudatories or means of payment. This Italian ham was named after the town of Amatrice in the province of Rieti. Th... READ MORE

Paletta Biellese is a traditional pork shoulder ham hailing from the province of Biella. It is made with a specific cut obtained from the section near the shoulder blade. Also known as scapula, the shoulder blade is a spade-shape... READ MORE

Pancetta from the Italian region of Basilicata is made exclusively with locally bred pork. The pork belly is left in brine for 7 - 10 days, washed with white wine, and generously covered in pepper. It comes in two forms – arrotolata... READ MORE

Prosciutto di Cormòns is a traditional dry-cured ham from the town of Cormòns in the Friuli Venezia Giulia region of northern Italy. This prosciutto is known for its unique preparation process, which involves aging and curing the mea... READ MORE