A small-format saucisson sec style dry sausage crafted with pork meat in Chicago.
A European-style beef salami seasoned with garlic and black pepper and cured to perfection in Chicago.
A smoked and dry-cured prosciutto, produced in the region of south Tyrol, with finely seasoned crust
A rich and buttery salami made of heritage Berkshire pork blended with aromatic black truffles.
A sweet and delicate specialty meat from northwest Italy, using no additives or impurities.
A sustainable, bold, and rich salami made with Texas wild boar, always hormone and antibiotic free.
A dry sausage crafted in the Spanish chorizo style, cured with red pepper and paprika, sweet red wine, and fennel.