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. This top quality shoulder is cooked in a steam oven, lightly smoked using exclusively a traditional wood-fired method and coated with spices and aromas to create the traditional flavor of porchetta.
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.
Taleggio is a DOP cheese with creamy texture, produced by whole cow milk. It finds in Valsassina a perfect microclimate to express all the best of its refined qualities: an intense, deep and persisting aroma, an overwhelming and delicious creaminess, and a delicate and buttery taste that with maturation acquires a slightly piquant tinge.
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.
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