This pure beef saucisson, cured simply with sea salt and celery powder, has a dense flavor and rich spiciness
Pork salami made in the Calabrian tradition with just a tiny bit of kick to it.
Spanish-inspired dry-cured salami with deep earthy flavors.
The one with beer.
A dry-cured salami with warm chorizo spices that are mild and accessible, yet truly flavorful.
Pasture raised, hand trimmed pork collar cured with garlic, black pepper and paprika.
Pork salame with red chilies, espelette, caul fat, cold-smoked. Bring that fire.
Pork salami with fennel.
A rolled format prosciutto; a cured boneless leg of lamb with smoked paprika, red wine, garlic, and a hint
A spicy prosciutto spread made from ground prosciutto and speck with red chili pepper. This spreadable salami adds richness
Creamy, rich, delicious. This Pork Liver Mousse is slightly sweetened with Port Wine and capped with rendered pig fat.
This country-style pork pâté is made with fresh herbs, pistachios, and capped with rendered pig fat.
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