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Specialty Cured Meats

  • Dry Cured Coppa - approx. wt.

    Dry Cured Coppa - approx. wt.
    (Volpi) - 2 lbs

    Coppa, which is an air-dried whole pork shoulder butt, has its origins from the culinary capital of Italy – Emilia Romagna. Our coppa from Volpi is a wonderful combination of meat and fat with an aromatic smell of spices and herbs in which it is cured. Sliced thin, it is a classic on a plate... 

    $25.95
    Qty.
  • Dry Cured Hot Coppa - approx. wt.

    Dry Cured Hot Coppa - approx. wt.
    (Volpi) - 2 lbs

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    Coppa, which is an air-dried whole pork shoulder butt, has its origins from the culinary capital of Italy – Emilia Romagna. Our spicy and hot coppa from Volpi is a wonderful combination of meat and fat with an aromatic smell of spices and herbs in which it is cured. It has a nice kick to it.... 

    $25.95
  • Pancetta - approx. wt.

    Pancetta - approx. wt.
    (Volpi) - 4 lbs

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    Pancetta is often referred to as Italian bacon. However, unlike American bacon, which is most often smoked, pancetta is the unsmoked pork belly that is cured in salt and spices. Pancetta adds a distinctive pork flavor to pasta and several other dishes, without infusing into them bacon's smokiness.... 

    $44.95
    Qty.
  • Bresaola - approx. 1.5 lb

    Bresaola - approx. 1.5 lb
    (Volpi) - 1.5 lbs

    Volpi Bresaola is a salt-cured and air-dried beef. Unlike most other cured meat products, Bresaola is extremely lean, with little or no visible fat. Sweet and aromatic with a deep ruby-red color, Bresaola should be sliced very thin. It can be enjoyed plain and on its own, but we enjoy using it to... 

    $34.95
    Qty.
  • Guanciale - approx. wt.

    Guanciale - approx. wt.
    (Volpi) - 3 lbs

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    Guanciale is dry cured pork jowl. Similar to pancetta, it is used in Italian cooking as an ingredient. Smoky, peppery flavor, very intense pork flavor. 

    $34.95
    Qty.
  • Mortadella - approx. wt.

    Mortadella - approx. wt.
    (Volpi) - 4 lbs

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    Mortadella has its origins deeply rooted in the culinary capital of Italy – Emilia Romagna. It was first made by monks who pounded pork into a mortar and then stuffed the mixture into natural casings to be cooked in bread ovens. Today, Volpi continues this tradition by using only the finest ... 

    $22.95
    Qty.
  • Culatello Prosciutto Ham - approx. wt.

    Culatello Prosciutto Ham - approx. wt.
    (Volpi) - 4 lbs

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    Culatello translates into "little backside" and refers to the major muscle group one finds in a prosciutto. Some consider this piece to be the fillet. This prestigious boneless ham loses moisture as it cures, resulting in a pear shaped final product with a sweet porkly flavor and silky rose-colore... 

    $57.95
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