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Salame Rosa, or pick salami if you like, is a salame cotto, a cooked salame, so different from the salami that we all know, a relatively hard, aged sausage with pieces of fat scattered around the dry red meat. Salame Rose is from the city of Bologna in... read more
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Fra' Manis handcrafted Salametto is coarse ground and garlic scented. The sausage is rich in color and full in flavor. Fra' Manis founder, Paul Bertolli, may be best known as an executive chef of exquisite restaurants in California, we know of him as the... read more
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Barolo is often considered one of the bes Italian wines; it is made from the the Piedmont area in Northern Italy. Barolo is a rich and full-bodied wine with a strong presence of acidity and tannins and Barolo wine is often compared to a Burgundy Pinot... read more
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Creminelli's Salami Casalingo is based on the recipe of the province of Biella and is well-known for its simple and natural ingredients. A small quantity of salt, pepper and spice is all that is needed to enhance the remarkable quality of the pork. It... read more
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Salami Piccante translates into 'spicy salami, known to Americans as pepperoni. This long thin salami, often formed into a horseshoe shape, is made with paprika and hot peppers and comes from the Calabria region of Italy. For this reason it is often... read more
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In our Salami Premium Genoa, a blend of cracked pepper and fresh garlic is combined with a medium grind of extra-lean pork to give this sausage its aromatic mellowness. Hand-stuffed and slowly air-dried for 2 months, it is just the thing on sandwiches,... read more
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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... read more
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The Black Summer Truffles (Tuber aestivum) spring up between June and October in northern Italy. They are found by specially-trained dogs who sniff out their hiding spots where they are then gathered by hand. The local mushroom enthusiasts each have a... read more
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Salmon on a cedar plank needs the right spices, this rub from Fire & Flavor's will give you just that. Georgia-based Fire & Flavor has developed a nice range of all natural, non-GMO verified, kosher rubs. Rubs are basically a mixture of spices,... read more
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In Cabot country, that is New York and New England, it is all about the community, that's how the Cabot co-operative started a long time ago and how 1,100 dairy farm families located throughout New York and New England are part of that community.Cabot... read more