Berkshire bellies are salt cured then smoked lightly with apple wood. Sold by the whole piece. Each Piece is approximately 8 lbs.
A small, coarse ground, air-cured/dried pork sausage. The recipe originated in the Northern Hills of Italy and is lightly seasoned with red wine and garlic. The name Cacciatorini comes from the hunters who used to carry these treats in their bags for a quick snack.
Sold by the Package. Each Package is approximately 5 Lbs pkg. . (3 pieces per pound)
Cacciatorini al Diavolo
To our original Cacciatorini we have added some Mediterranean spices to give it a modest amount of heat at the back of the palate.
Sold by the package. Each package is approximately 5 Lbs. (3 pieces per pound).
We trim a Berkshire pork shoulder, season it with Italian hot pepper and paprika then put it in a cure before it is fully cooked. Our interpretation of the traditional preparation of this spicy product that would have been found in Rome and Calabria.
Sold by the whole piece. Each Piece is approximately 2 to 3 Lbs.
Wild Boar Cacciatorini
Cacciatorini di Chingiale: Wild Boar Cacciatorini. We trim the shoulder meat of feral hogs and blend it with our heirloom spices. The result is a slightly sweet and robust flavor.
Sold by the package. Each package is approximately 3⁄4 Lbs. Each package contains 2 pieces.
Wild Boar Sopressata
Sopressata di Chingiale: Wild Boar Sopressata. The same as our Sopressata, only we’re using wild boar meat trimmed off the shoulder. It has a slightly sweet robust flavor.
Sold by the whole piece. Each Piece is approximately 3⁄4 Lb each..
Violino di Capra
Lamb Prosciutto: Center cut lamb top round seasoned with rosemary and wine. It is cured and let to rest until it is ready to be sliced. The name comes from the fact that this product should be sliced thinner than paper by the string of a violin.
Sold by the whole piece. Each Piece is approximately 1 Lb.