Italian Charcuterie
Organic Hazelnut and Cocoa Spread 100gr jar
FRESH RICOTTA COW MILK 300 gr (4 pcs per case) – 900 gr
FRESH RICOTTA GOAT MILK 100 gr (9 pcs per case) – 900 gr
FRESH RICOTTA COW MILK 100 gr (9 pcs per case) – 900 gr
SPREADABLE CHEESE GORGONZOLA DOP 100 GR – 9 pcs x case – 900 gr box
SPREADABLE CHEESE PARMIGIANO 100 GR – 9 pcs x case – 900 gr box
SPREADABLE CHEESE TRUFFLE 100 GR – 9 pcs x case – 900 gr box
SPREADABLE CHEESE PECORINO 100 GR (9 pcs per case) – 900 gr
EL GRAN CARDENAL IBERICO BLENDED AGED 250 gr. wedge
EL GRAN CARDENAL SHEEP’S MILK WITH ROSEMARY 250 gr. wedge
EL GRAN CARDENAL SHEEP’S MILK WITH EXTRA VIRGIN OLIVE 250 gr. wedge
EL GRAN CARDENAL SHEEP’S MILK WITH TRUFFLE 250 gr. wedge
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Fresh Cheese
Ricotta – Sheep – GU115 – 1.3kg
$56.61 This product has multiple variants. The options may be chosen on the product page$5.66
Fresh Ricotta cheese is delicate and cool. Produced in Sardinia, it is obtained from the serum of sheep’s milk, combining the classic freshness of the ricotta but with the sweetness of sheep’s milk.
The production process entails the use of heat and acid to coagulate whey protein. This whey solution is heated to a near-boiling temperature, much hotter than during the production of cheese that was the original source of the whey.
It is often used in desserts such as cheesecake, cannoli and pastiera. It is also used as a topping in pizza, calzone, and pasta.
This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.
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Aged Cheese
Ricotta Salata Siciliana – 1kg
$53.36 This product has multiple variants. The options may be chosen on the product page$5.34 – 100 gr
One of the most known Sicilian cheeses, salty ricotta is semi-hard whey cheese, conceived to extend the shelf-life of the fresh ricotta and can be considered a gourmet pecorino cheese! Like pecorino Romano and pecorino Siciliano, this cheese has a strong, salty, and somewhat nutty flavor.
Salty ricotta is made by straining the fresh ricotta, which is then salted with coarse sea salt by hand exclusively.
Crumble it over your salad, pasta, or pizza. Or simply enjoy it on a cheese board with a glass of white wine. Also, this cheese is ideal for some Sicilian recipes, like “pasta alla norma” and is a valid alternative to some grated cheeses.
This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.
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Semi Hard Cheese
Robiola 3 Milk blend – 100 gr
$113.41 This product has multiple variants. The options may be chosen on the product page$7.56
The tradition of mixing the milk of the three animals is widespread throughout Piedmont. Blending cow, sheet and goat milk is used to produce this 3 milks ‘Robiola’ with a more delicate flavour than that of pure goat milk!
Slightly acidic in taste, with faint traces of sheep and goat’s milk, this Robiola 3 milks is soft, has a white inner paste with a blooming greyish-yellow rind.
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Fresh Cheese
Robiola BOCCONCINO – 80g x pc
$108.58 This product has multiple variants. The options may be chosen on the product page$7.54
This goat milk cheese has an earthy flavour.
It’s a lightly seasoned soft cheese, without holes and with an edible white/straw yellow rind. It is the result of combining pasteurized goat’s milk and full cream, for a truly tasty and decisive final flavour, characterized by the typical pungent aroma of goat’s milk.
It offers a good aromatic complexity and flavour.
It can be served on a cutting board as an appetizer, as an aperitif or at the end of a meal, accompanied by other cheeses, cold cuts, and toasted bread.
This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.
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Fresh Cheese
Robiola BONRUS – 200g x pc
$107.88 This product has multiple variants. The options may be chosen on the product page$6.74
A very soft and smooth cheese with an original shape, created to support the maturation process. It ripens in special cells for two weeks: the result is a tasty product with a creamy center.
Its flavour is as distinct as its shape: cooked milk, savory notes of dried fruit and freshly cut grass.
You can use it on withs own or it cane be part of any unique charcuterie board selection.
This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.
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Fresh Cheese
Robiola Brunet 290 gr – 6 pcs x case – 1.74 kg Box approx.
$122.00 This product has multiple variants. The options may be chosen on the product page$7.17/100 grDelicate goat’s milk robiola with a thin and soft whitish rind and a creamy under-rind obtained from light maturation in a humid and ventilated environment; in the mouth pleasant sensations of freshness are mixed, given by its typical acid note, together with the fragrance of bread and hazelnut.
This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.
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Fresh Cheese
Robiola CASTELBELBO 1.5 kg wheel
$103.31 This product has multiple variants. The options may be chosen on the product page$6.89/100 grAnother mixed milk stunner from Caseificio Alta Langa in Piedmonte, Italy. Castelbelbo is made from pasteurized goat, cow and sheep’s milk, is rich and creamy with a slight cultured cream tang and hints of sauteed mushrooms.
With its bloomy, light-yellow rind, its compact and wet texture is accompanied by aromatic notes.
The subtle flavors really shine when let to come up to room temperature. The texture is delightfully bouncy, bordering on oozy.
Enjoy it spread on a toasted piece of rustic bread.
This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.
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Fresh Cheese
Robiola Cravanzina 220 gr – 10 pcs x cs – 2.2 kg Box
$149.90 This product has multiple variants. The options may be chosen on the product page$6.80/100 gr
A slightly seasoned cheese made from cow’s and sheep’s milk with an edible crust that encloses a sweet and creamy heart.
In Italian, this kind of cheese is called “paglierina” because in the past it was stored on hay or straw, whose stems left characteristic lattice streaks on the cheese rind.
Its flavour is very special given by the encounter between the sweetness of the cream and the tastiest of the crust.
Ideal for an aperitif accompanied by a beer with an intense flavor or a good wine. Also excellent as part of a cheese platter.
This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.
A slightly seasoned cheese made from cow’s and sheep’s milk with an edible crust that encloses a sweet and creamy heart.In Italian, this kind of cheese -
Fresh Cheese
Robiola di Pura Capra (Goat Milk) 250 gr approx. – 6 pcs x case – 1.5 kg Box
$112.00 This product has multiple variants. The options may be chosen on the product page$11.21/100 grRobiola Pura Capra is a product of excellent quality, ideal for preparations based on fresh cheese. Its production takes place from February/March to October in the Langhe region – an area suited to goat breeding and the production of this type of robiola.
This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.
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Fresh Cheese
Robiola Il Nocciolo GLS 90 gr – 9 pcs x case – 810 gr Box
$52.85 This product has multiple variants. The options may be chosen on the product page$6.53/100 gr
A lightly seasoned soft cheese, made with pasteurized cow’s milk, sheep’s milk and goat’s milk. It has no holes, with an edible white/straw yellow rind. Left to mature for 1 week, the mixed milks, in harmonious balance, provide this little delicacy with a soft and thin crust.
A spreadable cheese, with a creamy consistency that melts immediately in the mouth revealing a slight acid note in perfect combination with the sweetness of the aroma of melted butter.
It goes well with everything as it retains its flavor without overpowering that of other foods. It can be served spread on a slice of toasted bread, as a filling for sandwiches and focaccias or even as a condiment for pasta.
This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.A lightly seasoned soft cheese, made with pasteurized cow’s milk, sheep’s milk and goat’s milk. It has no holes, with an edible white/straw yellow rind. Left to mature
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Fresh Cheese
Robiola La Bosina – 250g
$131.95 This product has multiple variants. The options may be chosen on the product page$6. 60
Both sheep’s milk and cow’s milk are used to produce this cheese. Considered a semi-mature, bloomy rind, it has a soft and moist paste, and as it matures (more than 10 days) it has a wonderful smell.
With its unmistakable square shape and strong aromas, it is delicate on the palate, but also savoury and tasty. Its creamy core reveals pleasant butter and hay aromas, while the slight flowering of its tender rind imparts sensations of undergrowth.
Its soft dough makes this Bosina perfect to be spread on a simple slice of bread, but it can also be cut into small pieces to take part in a tasty cheese platter for an aperitif or as an appetizer for a dinner!
This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.
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Fresh Cheese
Robiola La Rochetta GLS individually packed – 200/300g x pc
$116.28 This product has multiple variants. The options may be chosen on the product page$7.18
This is a pasteurized “triple milk” cheese made from goat, cow, and sheep milk. Made in the Piedmont region of Italy, Robiola Rocchetta is part of a family of soft cheeses.
The Rocchetta version is a soft, white mottled bloomy rind cheese that is very creamy. The flavor can be mild when the cheese is young, and more robust as its ages and becomes denser over a few weeks. The texture is very fluffy and can be runny and luscious when at peak ripeness.
Robiola Rocchetta pairs with a wide variety of wines ranging from sparkling wines, chardonnay, and sauvignon blanc and even milder red wines like an Italian Dolcetto.
This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.
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Italian Charcuterie
Coppa – Capicola – 100 gr
$22.27 – $111.33 This product has multiple variants. The options may be chosen on the product page$5.57
Coppa is a traditional Italian pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole muscle salume, dry cured, and typically sliced very thin.
In its production, coppa is first lightly seasoned often with red and sometimes white wine, garlic, and a variety of herbs and spices that differs depending on region. The meat is then salted, stuffed into a natural casing, and hung for up to six months to cure.
It is esteemed for its delicate flavor and tender, fatty texture. It is usually sliced thin for use in antipasti or sandwiches such as muffulettas, Italian grinders and subs, and panini, as well as some traditional Italian pizza.
Casing: natural
Average weight: approx. 2 Kg
Minimum aging: 90 days
Although the name of this product may be misleading, this is the traditional Italian pork cold cut. Mild flavour. It should always be cut thinly. Its made from the dry-cured muscle running from the neck to the rib or the pork shoulder.
Also known as capocollo, literally translated as “head neck”
Gluten free
100% Italian pork
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Italian Charcuterie
Culatello di Zibello DOP – 100 gr
$695.42 This product has multiple variants. The options may be chosen on the product page$17.39
Whole piece: approximately 4.2 kg – 4.5 kgCulatello is the most prestigious of all Italian cured meats, the most difficult to produce and certainly the most delicious. Considered the biggest muscular part of the pig’s leg, always offered without the bone.Salted by hand and protected with casing to better preserve and protect.
The shape is spherical and slightly elongated, produced with meat from Italian domestic swine.
Gluten Free -
Italian Charcuterie
Flat Pancetta Smoked 1.3 kg piece
$108.99 This product has multiple variants. The options may be chosen on the product page$6.81/100 gr
Pancetta indicates an Italian delicatessen obtained by the processing of the pig’s anatomical region of the ventral. Unlike pancetta in the North America, pancetta in Italy is typically consumed raw, and is presented in a rolled format, intended to be consumed by thinly slicing it and then serving it.
This is a typical flat pancetta used in Italy for cooking purposed. Double smoked.
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Italian Charcuterie
Gualerzi Culatta Pre-Packaged 80 gr
$12.09 This product has multiple variants. The options may be chosen on the product pageCulatta is made from a central, most tender part of the boneless thigh. It’s the same cut as is used for the highly prized culatello prosciutto except that for culatta, the rind is retained to insulate the silky, sweetly salted meat. It’s usually made in a small area south of Parma.
It can be eaten on its own or with bread, wine, and cheeses.This is a pre-packed, pre-sliced Culatta from Parma, Italy.
Authentic Italian product
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Italian Charcuterie
Gualerzi Prosciutto Pre-Packaged 80 gr
$9.99This is a pre-packed, pre-sliced Italian prosciutto aged for 16 months from Parma, Italy.
Authentic Italian product
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Italian Charcuterie
Guanciale – Seasoned pig’s cheek – 600 gr, 400 gr, 1 kg
$27.38 – $68.44 This product has multiple variants. The options may be chosen on the product pageFlavour: delicate with spicy aftertaste
Average weight per piece: approx. 1.5 Kg
Minimum aging: 3 months
Gluten free
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Italian Charcuterie
Guanciale (seasoned pigs cheek)-1.5-1.8 kg
$19.08 – $85.84 This product has multiple variants. The options may be chosen on the product page$4.77
Guanciale is an Italian cured meat produact prepared from pork jowl or cheeks.
Pork cheek is rubbed with salt and spices (typically ground black or red pepper, thyme, or fennel, and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight. Its flavour is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away.
Guanciale may be cut and eaten directly in small portions but is often used as an ingredient in pasta dishes such as “spaghetti alla carbonara” and sauces like “sugo all’Amatriciana”.
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Italian Charcuterie
Guanciale Pork Cheek – Pre-packaged pieces of 285 gr
$15.99 This product has multiple variants. The options may be chosen on the product pageGuanciale is an Italian cured meat product prepared from pork jowl or cheeks.
Pork cheek is rubbed with salt and spices (typically ground black or red pepper, thyme, or fennel, and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight. Its flavour is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away.
Guanciale may be cut and eaten directly in small portions but is often used as an ingredient in pasta dishes such as “spaghetti alla carbonara” and sauces like “sugo all’Amatriciana”.
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Italian Charcuterie
Italian Cooked Ham “Giano”- Prosciutto Cotto – Whole piece 7 kg approx.
$268.98 This product has multiple variants. The options may be chosen on the product page$3.84/100 gr
Prosciutto cotto, or “cooked ham,” is bright pink in colour and lighter in flavour than its crudo cousin. This prosciutto is slowly cooked at controlled temperatures, then cut into tender, moist slices.
High quality product with a simple and natural taste. Made with legs of lean pork products, carefully selected, defatted, and cooked in an innovative mould that give this cooked prosciutto a shape that minimizes waste and is gives consistent shape when sliced.
SERVING
Serve prosciutto cotto in a panino or alongside bold cheeses, accompanied by a crisp white wine.
This product is Gluten Free, Milk and Milk derivatives free, Polyphosphate free, Glutamate free with no added sugar.
Warranted the SPIGA BARRATA seal from the ITALIAN CELIAC ASSOCIATION.
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Italian Charcuterie
MOCETTA DELLA VALSESIA vacuum-1.2kg
$99.18 This product has multiple variants. The options may be chosen on the product page$8.27
Produced in the northern part of Piedmont, namely in the Valsesia mountains, this cold cut derives from the lean cut of bovine meat. The mean is flavoured with garlic, bay leaves, rosemary, and sage as well as other mountain herbs and left to salt and marinate in its own juices. The flavour is delicate and aromatic.
The origin of this charcuterie is ancient and stems from the need of peasant families to preserve meat during the long winter months in the Alps.
SERVING
With a higher degree of maturation, the cold cut becomes harder and more robust in flavour, making the meat darker in colour. Mocetta is traditionally thinly sliced. Its flavour is enhanced by pairing it with honey as well as walnut oil.
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Italian Charcuterie
Pork Lard – Whole Piece approximately 3 kg
$125.00$4.13/100 gr
Lardo is, in essence, cured pork fat. The lard is taken specifically from the back of the pig and cured in a marble basin with a mixture of salt and spices according to the Valsesia method. It’s a delicious product that we’ve only recently come to appreciate, however Italians have been eating it for centuries. The cherished fat sections are milky-white fat, while the leaner parts vary in colour from pink to red depending on the muscular anatomy.
To make Lardo, the marble basins are first rubbed all over with garlic before the trimmed piece of fat is laid inside. Salt, pepper, rosemary, and garlic are all placed in between the layers of lard and the fat is left to cure. It’s sent is delicate: the sweet notes in the flavour set off the spices and herbs used in the curing process.
SERVING
It is usually eaten with bruschetta and on its own with olive oil. Can be used in numerous recipes.
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Italian Charcuterie
Prosciutto di Modena DOP boneless pressed – 7kg
$477.05 This product has multiple variants. The options may be chosen on the product page$6.82
Prosciutto di Modena PDO is a raw and cured charcuterie product obtained through the processing of fresh legs from heavy pigs born and reared in Italy. Immediately after slaughtering, the fresh legs are refrigerated until they reach a temperature of around 0°C. The salting operations are repeated twice, after which the hams are left to rest for at least 60 days in special rooms with controlled temperature and humidity. After the resting period, the legs are washed and dried before curing, which lasts for at least 14 months from the start of processing. Greasing takes place during this period, which involves the exposed part of the ham being covered with a paste of pork fat, salt, pepper, and rice flour.
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The flavor is savory yet not salty, with a pleasant, sweet, and intense fragrance. It is best cut in thin slices shortly before serving. Its flavor is brought out when accompanied by bread, grissini, or the traditional Modena tigella or crescentina bread. It can also be served with other charcuterie products and soft cheeses -
Italian Charcuterie
Prosciutto di Norcia IGP boneless pressed-7kg
$441.53 This product has multiple variants. The options may be chosen on the product page$6.31
Prosciutto di Norcia IGP, considered the best of local production, is obtained with hams from heavy pigs initially trimmed and pear-shaped, and then dry-salted with salt for about three weeks.
After this period are desalted and seasoned with pepper and possibly other flavorings. After a period of drying, the duration of about two months and a half, in which the ham undergoes a slight smoking. To protect the parts not covered by the rind, the legs are massaged with a mixture of lard and flour. After a long period of curing, the ham is ready to be eaten.
It can be eaten on its own or with bread and cheese. -
Italian Charcuterie
Prosciutto di Parma boneless DOP – GUA06 – 8kg
$446.60 This product has multiple variants. The options may be chosen on the product page$5.58
With its sophisticated bouquet and unmistakable mildness, Prosciutto di Parma Gualerzi is a pleasure for gourmet and a truly unique product. The high quality of the product and its delicate taste are due both to the selection of the best raw materials from pigs born, raised, and butchered in Italy, and from production methods that are faithful to the tradition and comply with the production specifications of the Consortium of Prosciutto di Parma.
Completely natural, the product has no preservatives and no addictive. Prosciutto di Parma Gualerzi is produced in the specified area of the Parma hills, near to an ancient manor house, where the weather conditions are ideal for its slow and natural maturation phase. -
Italian Charcuterie
Prosciutto di Parma boneless DOP – GUA08- 9kg, 7kg
$631.62 This product has multiple variants. The options may be chosen on the product page$7.02 – 100 gr
With its sophisticated bouquet and unmistakable mildness, Prosciutto di Parma Gualerzi is a pleasure for gourmet and a truly unique product. The high quality of the product and its delicate taste are due both to the selection of the best raw materials from pigs born, raised, and butchered in Italy, and from production methods that are faithful to the tradition and comply with the production specifications of the Consortium of Prosciutto di Parma.
Completely natural, the product has no preservatives and no addictive. Prosciutto di Parma Gualerzi is produced in the specified area of the Parma hills, near to an ancient manor house, where the weather conditions are ideal for its slow and natural maturation phase. -
Italian Charcuterie
Prosciutto di Parma DOP boneless pressed- 9kg, 7kg
$390.78 This product has multiple variants. The options may be chosen on the product page$5.58
With its sophisticated bouquet and unmistakable mildness, Prosciutto di Parma Gualerzi is a pleasure for gourmet and a truly unique product. The high quality of the product and its delicate taste are due both to the selection of the best raw materials from pigs born, raised, and butchered in Italy, and from production methods that are faithful to the tradition and comply with the production specifications of the Consortium of Prosciutto di Parma.
Completely natural, the product has no preservatives and no addictive. Prosciutto di Parma Gualerzi is produced in the specified area of the Parma hills, near to an ancient manor house, where the weather conditions are ideal for its slow and natural maturation phase. -
Italian Charcuterie
Prosciutto Italian boneless pressed
$351.70 This product has multiple variants. The options may be chosen on the product page$5.02 – 100 gr
With its sophisticated bouquet and unmistakable mildness, Prosciutto di Parma Gualerzi is a pleasure for gourmet and a truly unique product. The high quality of the product and its delicate taste are due both to the selection of the best raw materials from pigs born, raised, and butchered in Italy, and from production methods that are faithful to the tradition and comply with the production specifications of the Consortium of Prosciutto di Parma.
Completely natural, the product has no preservatives and no addictive. Prosciutto di Parma Gualerzi is produced in the specified area of the Parma hills, near to an ancient manor house, where the weather conditions are ideal for its slow and natural maturation phase. -
Italian Charcuterie
Rolled Pancetta – 100 gr
$18.27 – $91.35 This product has multiple variants. The options may be chosen on the product page$ 4.57
Pancetta indicates an Italian delicatessen obtained by the processing of the pig’s anatomical region of the ventral. Unlike pancetta in the North America, pancetta in Italy is typically consumed raw, as it was designed for, so this product is intended to be consumed by thinly slicing it and then serving it!
It’s produced with only the meat that comes from breeding domestic Italian pork.
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Italian Charcuterie
Smoked Cured Speck – 100 gr
$18.50 – $115.64 This product has multiple variants. The options may be chosen on the product page$4.63
A distinctly flavored, smoked, cured ham that represents well the character of Alto Adige’s cuisine and history.
Speck is much lighter in flavor than the heavily smoked hams found north of the Alps, due to its dry curing and characteristic aging processes.
Smoked using natural beech wood for a minumum of 5-6 months
Authentic Italian product from Alto Adige, ItalyNo GMOs
