 Your Price: $10.15 Artisanal Cacciatore is small and delicate and considered the ultimate finger food. Nothing fancy, just fantastic. In the Mediterranean tradition, the Cacciatore is a small salame, prepared in the old country style, fresh pork ground coarse and stuffed in a delicate, natural casing imported from Europe.
To fully appreciate the texture and taste cut it into thick slices - then devour. We sell this gourmet Cacciatore per 8 ounces.... |  Your Price: $36.98 Often considered the king of Italian salame, Felino is traditionally made in the Parma region of Italy. Stuffed in a thick natural pork casing called culare, the fresh meat is then aged extremely slowly to achieve its legendary smooth texture and aroma. This royal highness, Felino, is supple, smooth and richly aromatic. Each Felino is approximately 2.5 pounds.... |
 Your Price: $14.04 This artisan Finocchiona is seasoned with fennel seeds which give it an alluring cool, sweet flavor - an intriguing balance to the mellow texture and aroma of 90-day aged coarse ground fresh pork chosen from the shoulders.
To make the Finocchiona imported, natural, double-layered pork casing are used and cut and stitched together to reach gigantic proportions. Not only spectacular in its looks but outstanding in its taste, Finocchiona is made to star on an antipasto platter.... |  Your Price: $73.94 Fra' Mani's Rosemary Ham comprises three attached major muscles of the pork leg—inside round, outside round and eye of round. Hand-trimmed, with a thin layer of flavorful cover fat. This ham has an appealing light pink complexion and is seasoned with rosemary.
Each piece is about 5 pounds.... |
 Your Price: $70.08 Fra' Mani's Salame Rosa is a salame cotto (cooked salame) with origins in the city of Bologna, Italy. Made from prime cuts from the shoulder, coarsely chopped to create a distinctive mosaic face and speckled with small cubes of plate fat cut from high on the hog. Dry roasted with a hint of natural fruitwood smoke. Mildly seasoned with coriander, white pepper and mace, and studded with pistachio nuts.
Each salami weighs about 6 pounds, is approx. 7" long and 6" in diameter.... |  Your Price: $15.35 Salami Sopressata, also called Sopressa Veneta, got its name from the practice of pressing the salami between planks of wood resulting in a straight, flattened shape. The northern Italian version from Vicenza, in the Veneto region, did away with the pressed shape and has become an international favorite. It is also prepared in a small round format called Muletta, named after the unique type of casing used in its preparation.
Sopressata is known for having a more robust taste thanks to the generous amount of garlic added. It is produced with the highest quality pork cuts, coarsely ground with salt added. Just before stuffing, additional spices are added including the garlic crushed by hand a... |
 Your Price: $17.12 Wild Boar Salami is made with a mixture of field harvested Texas wild boar and all natural Duroc pork belly, and seasoned with wine-soaked cloves and juniper berries. Wild boar meat is leaner, tangier, and deeper in color making a more exotic product. The flavor profile is stronger and more distintive and takes on the tones of the boar's wild diet which includes roots, grasses, nuts, and berries.
Savoring this salami and you may think you're in Florence. At the busy Mercato Nuovo sits Il Porcellino, a bronze statue of a wild boar sculpted by Pietro Tacca in 1612. Tradition holds that if you rub the nose of the wild boar statue you ensure your return to Florence. Creminelli meats are handmad... | |