Our Charcuterie


Our cured meats are sourced from Italy’s and Spain’s foremost regions, and include delicacies such as Jamon Iberico de Bellota, lardo di Val di Greve, guanciale, pancetta, mortadella di Bologna, and porchetta, delicately seasoned salame, chorizo and salsiccia, a wonderful Capocollo di Martina Franca, bresaola and various prosciutti. All charcuterie is made from ripe-age pig and cow breeds typical of the specific region. They forage freely on acorn and wild mushrooms. The meats are cured according to age-old traditions and recipes, artisanally, without additives and preservatives, and in some cases under the rigorous and watchful eye of the Slow Food Presidium.