A smoked and dry-cured prosciutto, produced in the region of south Tyrol, with finely seasoned crust
Cured and extra-dry sausage stuffed with Danish-raised pork, cured with Spanish paprika and garlic; sweet, smoky and spicy.
A sweet and delicate specialty meat from northwest Italy, using no additives or impurities.
A classic, sweet-and-salty Italian ham with a deep rose color and buttery texture.
Deliciously hot chorizo sausage spiked with smoked paprika.
The Rolls-Royce of sausage, this buttery Spanish chorizo with paprika is made from Iberico Pata Negra Pigs. Pre-sliced.
A traditional Spanish seasoned dry-sausage.