our FEATURED meats

We offer up to 6 OZ per type of meat in our platters so that you can have a little more than a taste!

Below you’ll find the different types of meat we produce and that can be found in our grazing boxes and platters

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CAPICOLLO

Aged: 6 months

Capicollo is a traditional Italian pork cold cut made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck.

Ingredients: Pork, Salt, Spices & Patience.

How to eat: Typically sliced thinly.

pancetta

Aged: 4 months

Pancetta is made with pork belly, cured and rubbed with aromatic herbs and spices and then hung to dry. Pancetta is commonly served as a cold cut, and eaten raw. 

Ingredients: Pork Belly, Salt, Spices & Patiences

How to eat: Pancetta is sometimes sliced paper thin or cubed.

guanciale
Aged: 3 months

Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. If you like bacon, you'll love guanciale. Trust us!
 

Ingredients: Pork Jowl or Cheek, Salt, Spices, Herbs & Patience.

How to eat: Cut into large chunks, crisp it up in a pan, and top it where you like. Or slice it thinly and top with freshly cracked pepper. We sell it whole so you have the freedom to cut it anyway you like. 

salsiccia

secca

Aged: 2-3 months

salsiccia secca is a treat made with ground pork and it's fat, spices and herbs. We stuff this mixture into a casing, air dry it and turn it into magic.

Ingredients: Pork, Salt, Spices & Patience.

How to eat: Thinly sliced or cut into thick cubes. Once you start, it'll be hard to stop. 

soppressata

Aged: 5 months

SOPPRESSATA is made from pork shoulder and seasoned according to preference, as there are many variations of this Italian classic. This is regional speciality and is flavoured using red peppers, salt, peppercorns among other herbs, cased and then pressed between plans of wood resulting in a straight , flattened shape.

Ingredients: Pork Shoulder, Salt, Sweet and Spicy Pepper, Herbs & Patience. 

How to eat: Cut to preference.

prosciuttino

Aged: 6-8 months

Prosciuttino - it sounds like it, we make it like it, but it's not it. Prosciutto is made from the pork thigh, whereas Prosciuttino is made from pork shoulder. This delicious "prosciutto-like" masterpiece is smaller and slightly more dry version of prosciutto. 

Ingredients: Pork Belly, Salt, Spices & Patiences.

How to eat: Typically sliced thinly.

LARDO

Aged: 3 months

Lardo - is a type of salumi made by curing pork backfat with rosemary and other herbs and spices.

Ingredients: Pork fat, Salt, Spices & Patience.

How to eat: Typically sliced thinly.

our platters

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