Our Charcuterie


Most of our cured meats are sourced from Italy’s Tuscan region, and include the delicious lardo, guanciale, pancetta, and porchetta, delicately seasoned salame, bresaola and prosciutti. All meats are made from ripe-age pig and cow breeds typical of the region, such as the toro chianino, the native cinta senese, and the cinghiale. They forage in the forest for acorn and wild mushrooms. We also carry the finest mortadella from Bologna, prosciutto from San Daniele in the Friuli-Venezia region, and award-winning, acorn-fed Iberian and Serrano jamon, and chorizo.