This air-dried beef, eye of round, is cut from American Wagyu Beef. It is cured with red wine, sea salt, and celery juice powder before coating it in a spice mix of black pepper, juniper, and bay leaf. It dries for a minimum of 3 months, providing a firm, lean product with a minimal fat cap.
The King of Hams. It is made from the choicest part of the boneless Duroc ham, cured with sea salt, black pepper, red wine, and garlic. It is aged for at least 10 months.
A dry-cured Duroc pork jowl, cured with garlic, chilies, rosemary, and dried for at least two months. While this is dry cured it is most often used as an addition to sauces or in place of bacon or pancetta.
Coppa Secca is a dry-cured pork collar available in hot and sweet flavors. Our Hot Coppa is cured and coated in a spicy chile blend with garlic and allspice.
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San Giacomo Prosciutto is a dry-cured bone-in or boneless Duroc Ham. It is cured using exclusively Trapani Sea Salt. It cures at low temperatures and ages in drying rooms that mimic the climatic changes of Central Italy. Aged at least 14 months, San Giacomo Prosciutto utilizes the traditional Italian aging process that is rarely seen in the United States and requires more time than the typical domestically produced ham.
An air-dried ham made in the style of Alto Adige, in Northern Italy. It is the bottom round of a boneless Duroc Ham that is cured with sea salt, juniper, bay leaf and other natural flavors. It is aged for a minimum of 3 months and receives several hours of cold, Applewood smoke over this time.
Coppa Secca is a dry-cured pork collar available in hot and sweet flavors. Our Sweet Coppa is a Piemontese variant, coated in bay leaf, nutmeg, black pepper, and fennel.