Other Gourmet Meat

Bresaola, also known as Beef Prosciutto outside of Italy, is air dried, salted and aged for months until it becomes hard and dark red in color. It is very lean and tender and usually served at room temperature or slightly chilled and sliced very thin.... read more

Made by Schaller and Weber in New York, this delicately-seasoned fully cooked pork sausage is one of the most popular types of German style sausages. It is perfect as an appetizer, ideal for breakfast, or as an entree at a casual weekend brunch. Each... read more

Double smoked bacon is a bacon that is smoked a whole lot longer than regular bacon. The long smoking time results in a meat with a deep smoky flavor. Schaller and Weber dry cures the bacon; many supermarket bacon is injected with a brine to speed the... read more

Duck Legs are not always easy to get, so when you want to make your own Duck Leg Confit, a recipe that takes a couple of hours, you'll have to find a store first. Why not make it easier with these duck leg confits, already seasoned and slowly cooked in... read more

Helix is a genus of large air-breathing land snails, terrestrial pulmonate gastropod molluscs. This genus is native to Europe and the regions around the Mediterranean Sea. Helix is the type genus of the family Helicidae.The best-known species include... read more

This large Pancetta is handcrafted and slowly aged; hand trimmed and hand salted. This Italian uncured bacon is made with dried skinless pork belly, that is rolled according to the traditional Italian production method (pancetta arrotolata). This... read more

Made by Schaller and Weber in New York, this large sausage is one of the most popular types of German style sausages or wurst. In Germany Gelbwurst is often called a diet bologna because it is low in fat and salt. It originated in the Black Forest region... read more

Daniele's American-made Capocollo is created following a traditional recipe. The pork meat comes from the solid muscle between the head (capo) and the shoulder (collo). The meat is cured with just the right amount of seasoning, put in a casing and hung... read more

This Coppa is a dry cured solid piece of pork shoulder. While not as romantic as the history of Finocchiona, Coppa hails from Piacenza in the Emilio Romano region of Northern Italy. Coppa is believed to be as old as the 5th Century AD.  Italian... read more

Made by Schaller and Weber in New York, this sausage is a very popular cold-cut. Jagdwurst is a traditional German sausage, with a partly fine and partly coarse texture with similarities to bologna. Jagd means ' to hunt', so you can call this a hunters... read more