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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... 

    $39.95
    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.... 

    $39.95
    Qty.
  • 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.... 

    $57.95
    Qty.
  • Bresaola - approx. 1.5 lb

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

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    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

    Guanciale
    (Volpi) - 3.5 lb

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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. 

    $36.95
  • 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
  • Capocolla

    Capocolla
    (Volpi) - 4 lb

    Capocolla originated from the sunny region of Campania. Volpi Capocolla, true to tradition, slow roasts this whole pork shoulder and then is surrounded with red pepper for an extra spicy twist. 

    $39.95
    Qty.
  • Nduja Spicy Spreadable Salami

    NEW Nduja Spicy Spreadable Salami
    (Nduja Artisans) - 6 oz

    Nduja, pronounced "en-doo-ya", is a spicy spreadable pork sausage originating from the region of Calabria in Italy. Nduja Artisans, our friends from Chicago, have taken this traditional specialty only found in Italy and have recreated the family recipe using 100% Berkshire pork from Minnesota, that ... 

    $11.95
    Qty.
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