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

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

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

Would you like your Bologna to be more Italian style, try this sliced Mortadella. This is the classic deli meat from Bologna, studded with pistachios and with a smooth texture. The Daniele company is producing this old-time meat according to a 500 year... read more

This large pan roasted turkey breast has a rich succulent flavor. Nicely browned n the outside makes it ideal for a simple sandwich, a more extensive club sandwich or thinly sliced for an elegant buffet. Wrap asparagus in the turkey or pickles; this... read more

Pancetta Americana, a rolled pancetta (arottollata), is preferred by some because there is no dry surface. The pork is salted, lightly dried, then rolled and put into a casing so that the lean meat is on the inside and develops uniform moisture ... read more

Pancetta is an Italian bacon that is cured with salt and spices and air-dried, but not smoked. Flavorful, slightly salty pancetta comes in a sausage-like roll. Compared to many bacons we know, Pancetta is smooth and spicy at the same time and the slices... read more