A selection of cured-meats; bresaola, prosciutto and capocollo.
Bresaola is lean, air-dried beef with deep flavor and a smooth texture. In Northern Italy, artisans season premium beef with herbs and spices, then cure it slowly. The result is tender, subtly spiced meat with a rich, savory finish. Its ruby color and clean flavor shine with cheese, citrus, or olive oil. We use wagyu beef, salt, and simple seasoning.
Capocollo comes from the neck and shoulder of pork. It carries sweet, savory, and spiced notes with buttery marbling. We season it with herbs and spices and cure it slowly. Each slice brings bold flavor and a tender bite. It pairs beautifully with bread, pickled vegetables, or mozzarella. This traditional cut adds warmth and true Italian character.
Prosciutto comes from the hind leg of pork, cured with only salt and time. Slow drying builds its delicate yet intense flavor. The buttery fat melts on the palate. Thin slices balance saltiness and sweetness with a silky texture. Serve it on platters, over salads, or wrapped around fruit. This classic Italian ham defines elegant charcuterie.
These three meats create a perfect balance of lean, spiced, and buttery flavors. Serve them together on a charcuterie board with crusty bread, olives, pickles, figs, soft cheeses, and a drizzle of extra virgin olive oil.
  OTHER PRODUCTS –Â
Reviews
There are no reviews yet.