CHARCUTERIE
Yes, it’s really salami without the white coat. Sometimes we have to let go of tradition to create the best product. While devoted to classic charcuterie techniques, we hold food safety as our highest priority, and use science to validate our traditional style of production.
We measure pH and temperature because we like to ensure your Spanish Chorizo, Lamb Pepperoni or Genoa Salami is not only flavorful and perfectly cured, but free of harmful pathogens, and artificial molds.
WAGYU BRESAOLA
Air-dried, salted beef. Lean and tender like prosciutto.
LAMB PEPPERONI
Classic salamino picante made with lamb instead of pork and beef.
PANCETTA
Italian-style cured pork belly, similar to bacon (but not smoked).
GUANCIALE
Dry-cured pork jowl essential in Roman dishes like carbonara.
SALIMINO PICANTE (PEPPERONI)
Highly seasoned mixture of pork and beef, lightly smoked and dried.
SOPRESSATA (SALAMI)
Coarsely ground pork, heavily spiced and dried in natural casing.
PROSCIUTTO DI GEORGIA
12-18 month dry-cured ham using local Georgia pork.
SPANISH CHORIZO
Assertively seasoned pork, cold smoked and fermented.
CAPICOLA
Dry-cured pork shoulder in natural casing, delicately spiced and lightly smoked.
SUMMER SAUSAGE
Mellow beef and pork sausage, smoked over hardwood.
SOUTH AFRICAN WAGYU BILTONG
Dried beef jerky with coriander seeds, made from Mishima Reserve American Wagyu Beef.
TASSO
Cajun-style pork, heavily seasoned, dried, and smoked for hours.
SPANISH LOMO (LONZINO)
Dry-cured pork tenderloin with garlic, sea salt and paprika.
GENOA SALAMI
Naturally fermented pork, dry cured in natural casing.
