All natural beef eye round seasoned with rosemary, French thyme, and Tellicherry black pepper, then dry cured for 2 months. We sliced it so you don’t have to. Just open and enjoy!
A traditional Italian recipe with sea salt, white pepper, and garlic
With flavor from a combination of garlic, nutmeg, cloves, cinnamon, and whole peppercorns, this recipe hails from a small town in Argentina that was settled by Italians.
A Maryland style salami made with our own blend of the famous Chesapeake seasoning; a little less sharp on the heat, milder, sweeter flavor profile that plays beautifully with our Duroc pork.
A traditional recipe from Pamplona, Spain, combines the heat of cayenne with the warmth of Spanish smoked pimenton. A classic dry chorizo.
Named for the Indonesian word meaning "love", this salami features a delicate blend of long pepper, lemon zest, mace, and lavender.
All natural Duroc pork collar (part of the shoulder, often referred to as the money muscle when barbecued) seasoned with fennel, garlic, black and red pepper, paprika, and nutmeg, then dry cured for three months. We sliced it so you don't have to. Just open and enjoy!
A well-balanced, rich, buttery, dill-flavored salami made with garlic and red wine.
All natural Magret du Moulard duck breast seasoned with juniper, garlic, bay leaf, and Tellicherry black pepper, and dry cured for 2 months. Despite what anyone tells you, this is our favorite child! We sliced it so you don’t have to. Just open and enjoy!
You do not want duck breast prosciutto- why would you? Why would anyone? It's only the best thing we make, the richest, most delicious cured duck breast ever. The fresh cracked black pepper, thyme, garlic, bay leaves, and hand-crushed juniper are too much flavor for anyone's palate. The whole duck breast is just too much. Stock up; these keep perfectly in the freezer, so you'll never run out.
A traditional Italian salami with a delightful hint of fennel, using the pollen from the fennel flower instead of the seeds, which gives this salami a milder, sweeter taste.
A traditional recipe from Northern Spain, seasoned with sea salt and black pepper, this salami is a fantastic representation of the quality of the pork and our process.
All natural Duroc pork loin seasoned with smoked paprika, garlic, oregano, French thyme, and rosemary, then dry cured for 2 months. We sliced it so you don’t have to. Just open and enjoy!
Made with dried, ground porcini mushrooms to give this salami a meatier, more robust flavor.
A cured version of our highly popular fresh rosemary lamb sausage, the Sliced Rosemary Lamb Salami is made with fresh rosemary, a touch of cayenne, and garlic.
A traditional Italian salami made with red wine vinegar, garlic, Indian coriander, and black pepper.
Our Truffle Mania™ salami is made with real black and white truffles, and an Italian black and white truffle paté.