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  • LICINI SOPPRESSATA WHOLE - HOT 1/7LB AVG

    LICINI SOPPRESSATA WHOLE – HOT 1/7LB 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.
  • SLICED LICINI PANCETTA CHUBS

    LICINI PANCETTA – SLICES 10LB/CASE

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    Licini Bros uses top-quality ingredients in this domestic line of artisan charcuterie. Their pancetta is particularly marbled and contains a much higher meat to fat ratio than its competitors. The pancetta is rolled and tied with herbs in the traditional style.
  • TEMPESTA WAGYU BEEF BRESAOLA - 2/1.5LB

    TEMPESTA WAGYU BEEF BRESAOLA – 2/1.5LB

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    Nothing compares to quality and flavor that comes with Nduja Artisans? cured meats. They use humanly raised meat on family farms with no antibiotics or hormones. This Wagyu Beef Bresaola is air-dried, salted, rubbed with herbs and aged for about 2-3 months until it turns a dark red.
  • TEMPESTA GUANCIALE 5/0.75LB AVG

    TEMPESTA GUANCIALE 5/0.75LB AVG

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    Guanciale is derived from the word guancia, Italian for cheek. The pig jowl is packed in salt, wine, and spices and left to cure until it has reduced in weight by roughly 30%. This particular guanciale is produced in Chicago by true artisans. The peppery salumi is perfect for use in place of bacon or pancetta to add a rich and complex flavor to soups, pasta sauces, and a variety of other authentic Italian dishes.
  • LICINI WHOLE PANCETTA - BULK

    LICINI PANCETTA – (HALF) 5/2.75LB AVG

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    Licini Bros uses top-quality ingredients in this domestic line of artisan charcuterie. Their pancetta is particularly marbled and contains a much higher meat to fat ratio than its competitors. The pancetta is rolled and tied with herbs in the traditional style.
  • LICINI SWEET SOPRESSATE  10LB

    LICINI SWEET SOPRESSATE 10LB

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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 SWEET CAPPICOLA (COPPA)

    LICINI SWEET 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.
  • LICINI HOT SOPRESSATE 10LB

    LICINI HOT SOPRESSATE 10LB

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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 SALAMI - BULK

    LICINI HOT SALAMI – BULK

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    Licini Bros uses top-quality ingredients in this domestic line of artisan charcuterie. Their hot dried salami is rich in flavor and not overly salty. The balanced heat adds a nice kick, without overwhelming the palate.
  • 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.
  • LICINI CACCIATORE SAUSAGE

    LICINI CACCIATORE SAUSAGE

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    Licini Bros uses top-quality ingredients in this domestic line of artisan charcuterie. Cacciatore means "hunter" in Italian. This salami is hearty and robust with gamey flavors.
  • 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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