Gourmet Ham

The typical dark exterior of the Black Forest Ham comes from smoke as well as a mixture of salt and spices, including garlic, sugar, and juniper berries. This delicious ham is slowly cold smoked over pine chips and cured for up to 6 months to create a rich color and mild, smoky flavor. Since 1996 the German Abraham company has had its own factory in the Black Forest town of Schiltach, between the... read more

Serrano ham or as the Spaniards will say Jamon Serrano. This great gourmet ham has a rich nutty flavor, cured in the mountains of Spain. Of course you can serve this ham on your sandwich, but it is excellent when serving tapas or hors d’oeuvres. Add small pieces of Manchego, some melon and olives and you have a great Spanish appetizer. Each packages contains 3 ounces.... read more

The original Prosciutto di Parma from Italy is available in convenient packs of 4 ounces. Fratelli Beretta, established 1812, is Italy's leading Deli Meat Company introduces this genuine Parma ham in a pack containing 8 slices or 4 servings with slice separators. This authentic Prosciutto di Parma is sliced in Parma under strict supervision of the Parma Ham Consortium. A great Italian premier del... read more

Speck Americano is a fully aged Prosciutto Americano smoked over apple wood. The evocative aroma of the open fire melds beautifully with the deep sweetness of the pork. This speck is made in Iowa by award-winning cured meat artisans Herb and Kathy Eckhouse. Speck Americano is cured for 8-10 months (35 weeks minimum) while Speck Alto Adige is cured a minimum of 20 weeks. Time of aging is one fact... read more

Are you looking for a ham prepared in the traditional German fashion, you've come to the right place. Our Black Forest Ham is sweet-cured, slow roasted and naturally wood-smoked in a California smokehouse. Black Forest Ham or Schwarzwalder Schinken as they say in Germany, is a variety of smoked ham, traditionally produced in the Black Forest. This ham is salted and seasoned with a blend of herbs a... read more

Speck is an old term that references to a conservation method of salting and smoking ham used by families as Speck was mainly eaten at home. This salting method is still partly used for many hams in the Mediterranean area; the smoking method is more used in northern European hams. The 'Alto Adige' refers to an area between these two regions and enjoys a very special climate, its people combined th... read more

Jambon De Paris, or Parisian Ham or French Ham is made according to the French charcuterie recipe. It is delicately spiced, slowly cooked in its own juices and wrapped in its skin. The result is a refined taste. Jambon de Paris has low sodium content; a definite plus for today's health conscious gourmand. You can make a great sandwich, using traditional French baguette, but it will do just fine on... read more