Bestsellers
Italian Deli Meats
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Hot Salametti Secchi Salami - 5.7-6 lb/2.6-2.7 kg by Molinari, USA.
Small diameter spicy Dry Salame with cracked chili and cayenne pepper in a natural casing which gives it a spicy old fashioned flavor.
INGREDIENTS: Pork, nonfat dry milk, salt, sugar, spices, lactic acid starter culture, paprika, sodium erythorbate, garlic, sodium nitrite, sodium nitrate.
P.G. Molinari is a name that has meant excellence in Italian salami and sausage for over ninety years. Founded in 1896, Molinari & Sons has carried on the traditional Italian art of sausage-making in the cool climate of San Francisco.
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Pepperoni Picolcini Salami - 1-1.1 lb/454-499 gr by Molinari, USA.
Coarse chopped pork and beef, lean combination. Dried with a spicy hot flavor. Good for pizza or just to snack.
Ingredients: Pork, beef, salt, spices, dextrose, lactic acid starter culture, paprika, flavoring, oleoresin paprika, sodium nitrite, natural smoke flavor, citric acid, TBHQ.
P.G. Molinari is a name that has meant excellence in Italian salami and sausage for over ninety years. Founded in 1896, Molinari & Sons has carried on the traditional Italian art of sausage-making in the cool climate of San Francisco.
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Dry Salametti Secchi Salami - 5.5-5.8 lb/2.5-2.6 kg by Molinari, USA.
Small diameter dry salami in a natural casing which gives it an old fashioned flavor.
Ingredients: Pork, nonfat dry milk, salt, sugar, spices, lactic acid starter culture, paprika, sodium erythorbate, garlic, sodium nitrite, sodium nitrate.
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Dried Sopressata Salami - 3.8-4 lb/1.7-1.8 kg by Molinari, USA.
All pork salami with burgundy wine; dry cured. Available in E-Z Peel casing or in small diameter natural casing which gives it an old-fashioned flavor.
INGREDIENTS: Pork, salt, nonfat dry milk, burgundy wine, lactic acid starter culture, sugar, pepper, spices, sodium erythorbate, garlic, sodium nitrite, sodium nitrate.
P.G. Molinari is a name that has meant excellence in Italian salami and sausage for over ninety years. Founded in 1896, Molinari & Sons has carried on the traditional Italian art of sausage-making in the cool climate of San Francisco.
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Dried Sopressata Salami - 5.2-5.4 lb/2.3-2.4 kg by Molinari, USA.
All pork salame with burgundy wine; dry cured. Available in E-Z Peel casing or in small diameter natural casing which gives it an old-fashioned flavor.
Ingredients: Pork, salt, nonfat dry milk, burgundy wine, lactic acid starter culture, sugar, pepper, spices, sodium erythorbate, garlic, sodium nitrite, sodium nitrate.
P.G. Molinari is a name that has meant excellence in Italian salami and sausage for over ninety years. Founded in 1896, Molinari & Sons has carried on the traditional Italian art of sausage-making in the cool climate of San Francisco.
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Dried Toscano Picante Salami - 4.6-5.5 lb/2-2.5 kg by Molinari, USA.
A tangy pork and beef salami, coarsley chopped, spiced witih cracked chili & cayenne pepper.
P.G. Molinari is a name that has meant excellence in Italian salami and sausage for over ninety years. Founded in 1896, Molinari & Sons has carried on the traditional Italian art of sausage-making in the cool climate of San Francisco.
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Dried Toscano Salami - 3.4-4.2 lb/1.5-1.9 kg by Molinari, USA.
A tangy pork and beef salami, coarsely chopped with traditional flavor and stuffed in E-Z Peel casings.
INGREDIENTS: Pork, beef, nonfat dry milk, salt, sugar, lactic acid starter culture, spices, sodium erythorbate, garlic, sodium nitrite, sodium nitrate.
P.G. Molinari is a name that has meant excellence in Italian salami and sausage for over ninety years. Founded in 1896, Molinari & Sons has carried on the traditional Italian art of sausage-making in the cool climate of San Francisco.
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Red Label 14 Months, Boneless Prosciutto di Parma - 16-18 lb/7.3-8.2 lb by Parmacotto, Italy.
This Prosciutto is made according to age-old tradition of salting and aging the hind legs of pigs, transforming them into a true Italian delicacy. The DOP label guarantees both the origin and precise production process of the ham. The pig’s must be born and bread in 11 specific regions in Italy, and slaughtered only upon reaching a minimum weight of 150 kilos, or about 330 lbs, and a minimum age of 9 months. The meat is then moved to production facilities in or near Parma, where the salting and aging of the pig’s hind thigh is carefully monitored. The meat is covered with salt and kept under constant supervision for 3 weeks. Then, the residual salt is removed and the Prosciutto i...
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Italian Bone-in Ham, Prosciutto Di Parma - 19-20 lb/8.6-9.1 kg by Fiorucci, Italy.
First-choice meats originating from swine of select breeds and raised according to the highest nutritional standards are carefully selected. Salt and time are the only ingredients added. In the traditional process, hams are cured for 400 days. At Pio Tosini, a curing time of over 500 days producess slow and even salt penetration, assuring the sweetest hams of uniform texture.
Price by each. You are charged based on the actual product weight shipped - $25.20/lb.
Actual items may differ slightly from pictures shown.
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Boneless San Daniele Ham, Prosciutto di San Daniele - 16.5-19 lb/7.5-8.6 lb by Parmacotto, Italy.
San Daniele DOP Prosciutto salt cured in a humid cellar Rosy, sweet aged ham of San Daniele
Select lean meat prepared with salt NO MSG, No Phosphates.
Keep Refrigerated
Approximately 16.5 to 19 lbs each
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Finocchiona Salami - 3.8-4 lb/1.7-1.8 kg by Molinari, USA.
All pork salami with whole fennel seed; dry cured. Great for an antipasto dish.
INGREDIENTS: Pork, nonfat dry milk, salt, dextrose, spices, lactic acid starter culture, sodium erythorbate, sodium nitrite, sodium nitrate.
P.G. Molinari is a name that has meant excellence in Italian salami and sausage for over ninety years. Founded in 1896, Molinari & Sons has carried on the traditional Italian art of sausage-making in the cool climate of San Francisco.
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Italian Boneless Ham, Gold Label, Prosciutto di Parma - 16-18 lb/7.3-8.2 kg by Galloni, Italy.
The excellence of the raw material obtained from the finest national breeders permits the use of a very small amount of salt. The long lasting curing time, never inferior to 16 months, enriches the perfume and the taste of this delicious delicacy.
Price by each. You are charged based on the actual product weight shipped - $20.00/lb.
Actual items may differ slightly from pictures shown.
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