Italian Deli Meats
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Sliced Ham Prosciutto - 6-8 oz/175-220 gr by Gallony, Italy.
Distinguished by a brillant, uniform, rose color rendered by its long aging process. All Natural.
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Dried Salami - 0.8-1 lb/0.4-0.6 kg by Molinari, USA.
A finely minced mixture of pork and beef, peel casings and dry cured.
P.G. Molinari is a name that has meant excellence in Italian salame 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 Coppa Sweet Salami - 2.5-2.9 lb/1.1-1.3 kg by Beretta, USA.
Sweet dry-cured pork shoulder superbly seasoned; rivals Prosciutto in flavor.
INGREDIENTS: Pork shoulder butt, salt, sugar, spices, sodium erythorbate, sodium nitrite, sodium nitrate, garlic
Approximately 2.5 to 2.9 lbs each
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Italian Boneless Ham, Prosciutto Di Parma - 11-18 lb/5-8 kg by Pio Tosini, 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. Each ham is trimmed and de-boned by hand.
Price by each. You are charged based on the actual product weight shipped - $31.70/lb.
Actual items may differ slightly from pictures shown.
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Italian Boneless Ham, Prosciutto Di Parma - 16-18 lb/7.3-8.2 kg by Italfine, Italy.
The superior gastronomic features of the Prosciutto di Parma are indicated below:
· Hygiene and Sanitation: the very long period of "maturation" is the best guarantee while the heavy weight of pigs from which legs are selected ensures the solution of problems that might derive from a pig “young age”.
· Technology: the compact although soft texture, the colour and the even distribution of fat within the muscular part thanks to a leg that is not only of the right weight but also has reached perfect "maturation".
· Nutrition: the Prosciutto di Parma muscular part is rich in oligopeptides and polypeptides with a high nutritional and extra-nutriti...
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Dried Hot Salami - 2.9-3 lb/1.3-1.4 kg by Molinari, USA.
Spicy, calabrese style, dry salami.
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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Sliced Prosciutto Ham - 6-8 oz/175-220 gr, Canada.
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.
Actual items may differ slightly from pictures shown.
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The Original Mortadella with Pistachio Nuts - 7-7.5 lb/3.2-3.4 kg by Parmacotto, Italy.
Imported Mortadella – The Original Mortadella from Bologna
Instantly recognizable thanks to its rosy hue and specks of glistening white fat, Mortadella is an Italian classic. Mortadella has been produced throughout northern and central Italy since the 14th century – though its size, taste and aroma can vary dramatically from place to place.
Parmacotto Mortadella is a typical Mortadella di Bologna, the only variety to have received the European Union IGP (Indicazione di Geofrafia Protetta) designation. It is made using select lean cuts of pork meat, ground into a fine paste, seasoned with natural ingredients like salt and pepper, and stuffed in a casing to ...
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Italian Dry Coppa Mild Salami - 2-2.2 lb/0.9-1 kg by Molinari, USA.
Mild dry-cured pork shoulder superbly seasoned; rivals Prosciutto in flavor.
INGREDIENTS: Pork shoulder butt, salt, sugar, spices, sodium erythorbate, sodium nitrite, sodium nitrate, garlic.
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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Natural Juices Cooked Ham with 0.2% Truffles & Herbs - 12-14 lb/5.4-6.4 kg by Parmacotto, Italy.
The signature Prosciutto cotto, or steam-cooked ham, is delicately flavored with truffle, herbs and spices.
After several days of brining, the boneless ham is steamed cooked until juicy and tender. Its gentle, mild aroma and soft-pick color are instantly alluring. Thanks to decades of experience, it has mastered the delicate art of cooking ham. Fresh, boneless, pork legs are injected with brine and tumbled, or massaged, to evenly distribute the brining liquid, then steamed. Over two days of preparation go into each ham. After cooking, the ham is cooled and vacuum packed to preserve the flavor and texture.
Keep Refrigerated
Approximately 12...
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Prosciutto Cotto Italiano - 15-18 lb/6.8-8.2 kg by Parmacotto, Italy.
The signature prosciutto cotto, or steam-cooked ham, is delicately flavored and pleasantly pink. After several days of brining, the boneless ham is steamed cooked until juicy and tender. Loved by Italians, prosciutto cotto is Italy’s top-selling salume. Its gentle, yet mildly spicy aroma and soft-pick color are instantly alluring. It has mastered the delicate art of cooking ham.
Fresh, boneless, pork legs are injected with brine and tumbled, or massaged, to evenly distribute the brining liquid. The legs are then pressed into molds, to give them their signature oval-shape, then steamed for anywhere from 18 to 22 hours, depending on the weight of the leg. After cooking, the ham is cooled a...
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Finocchiona Salami - 1 lb/454 gr 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.
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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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