Great for everything from antipasto platters to pizza toppings, these all-natural, nitrate-free salame are crafted by a fourth-generation salumiere who relies on heirloom recipes and classic Italian techniques. For the bestquality, he uses only heritage Berkshire pork, pasture-raised on small, sustainable family farms. He gently slow cures the salame to preserve the meat’s flavor and texture. The results are prized by chefs around the world.
Norcino: A mild and delicate salame, simply seasoned with Sangiovese wine, salt and white pepper.
Napoli: Enriched with Sangiovese wine and a hint of fennel, then smoked over natural applewood.
Molisana: Expertly seasoned with cracked black peppercorns and garlic.
Calabrese: Showcases the robust flavors of Sangiovese wine, paprika and spicy cayenne pepper.
Chorizo: Spanish pimento de la vera (smoked sweet paprika) gives this salame its distinctive smoky character.
Toscano: Seasoned with the pollen of wild fennel, a signature ingredient of regional Tuscan cuisine.
Pepperoni: Classic salame with a well-rounded flavor and a spicy kick from paprika—delicious slice on pizza or served as an appetizer.