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51-61 of 61 products

  • VERONI SNACK MILD SALAME, PROVOLONE, APRICOTS 12/2OZ

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    Veroni has been known for their Italian salami and cured meats since 1925, and take pride in what they do. All their meats are made in Italy and keep to Italian tradition. This Snack Pack features Mild Salame, Provolone, and Apricots for the perfect snack on the go.
  • VERONI ORIGINAL ITALIAN SLICED SPECK 10/3OZ

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    Speck is an incredible variation of prosciutto that has been enjoyed in Italy for an astonishingly long time. Perfect for charcuterie boards, savory panini's or even a quick snack.
  • MASTRO GENOA SALAME 1/5.5LBS AVG

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    Imported from Canada, The Mastro selection of meats are the perfect way to complete your deli selection, catering menu, or antipasto offering.  With high quality ingredients at an excellent price point, you can’t go wrong with Mastro!  
  • TEMPESTA COPPA – 3/2LB

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    Nothing compares to the quality and flavor that comes with Tempesta's cured meats. They use only Minnesota and Iowa-certified 100% Berkshire pork, humanly raised on family farms with no antibiotics or hormones. This Coppa is dry-cured and wonderfully sliced thinly on almost any sandwich
  • LICINI WHOLE SWEET SOPRESSATE

    LICINI WHOLE SWEET SOPRESSATE – 1/5LB AVG

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    Licini Bros uses top-quality ingredients in this domestic line of artisan charcuterie. Soppressata is a traditonal dried cured salame typically made in the Southern Italian regions of Calabria, Basillicata and Puglia.
  • LICINI HOT CAPPICOLA (COPPA)

    LICINI HOT CAPPICOLA (COPPA) – 1PC/2.5LBS AVG

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    Licini Bros uses top-quality ingredients in this domestic line of artisan charcuterie. Capicola, or coppa (gabagoul if you're from New Jersey) is a traditional cured meat, made from a whole cut of a pork shoulder or neck.
  • LEONCINI MORTADELLA WITH PISTACHIO – 11LB

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    Carefully selected meats (ham, shoulder, bacon) are ground into a very fine paste and undergo a slow cooking process in special dry air ovens, to create a product of incomparable softness and delicate flavor. The product casing allows just the right weight reduction that occurs during cooking. The full, well-balanced flavor is assured by the presence of small pieces of pork fat, which add greater sweetness. When cut, the surface is smooth and velvety, with a uniform, bright pink color. The exclusive additions of herbs and spices is both pleasant, offering a special, aromatic perfume, yet limited to assure lighter and easier digestion.
  • LEONCINI FLAT SMOKED PANCETTA

    LEONCINI FLAT SMOKED PANCETTA – 1/8LB AVG

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    Slow cooking in dry-air ovens, natural smoking using only wood, lean meats, defatting and removal of the tendon, all assure the high quality of the smoked flat pancetta. Aristodemo Leoncini, a renowned master of the art of making salted meats, started a small family business back in 1918 in the Province of Reggio Emilia. Today, the strictest ancient meat processing techniques are used, following age-old Emilian recipes that are jealously protected and handed down through the generations.
  • GRECI & FOLZANI PARMA ROTONDO PROSCIUTTO 18 MONTHS

    GRECI & FOLZANI PARMA ROTONDO PROSCIUTTO 18 MONTHS – 1/18LB AVG

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    The Rotondo-dolce Parma Ham is soft and sweet as the name suggests. It is an excellent example of a classic parma ham at a great value. Greci & Folzani's hand salted hams of some of Italy's finest. The family run business produces its fine prosciutto in the small town of Felino, in the Parma foothills.
  • FERRARINI PRESLICED MORTADELLA 12/4OZ

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    Authentic cured meats, produced in Reggio Emilia, in the heart of Italian hill country. Ferrarini conciliates tradition with innovation, freshness with the practicality and the rapidity of every day life. The premium quality mortadella come presliced in attractive and practical containers.
  • DOK DALL AVA SAN DANIELE 24 MONTHS

    DOK DALL AVA SAN DANIELE 24 MONTHS – 1/19LB AVG

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    Dok Dall Ava only chooses the best legs from Italian certified pigs that are fed with cereal and milk serum. The legs are brought to the factory direct from the slaughterhouse fresh within two days. They are checked, registered and covered only with sea salt which comes from the natural park of Santa Margherita (Puglia). After two weeks they are ready to be dried in the traditional manner. Each ham is processed for a period of no less than 400 days, and finally sold with the Brand Prosciutto di San Daniele. San Daniele Hams bear a hot iron brand or an ink seal which is done under the direct supervision of a person authorized to supervise such activity by the Italian Veterinary Services. Prior to salting, each ham receives a button seal on the hock that states the month and the year that the ham entered the processing establishment and the date salting began.
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