Salumi (Italian Charcuterie)

Take advantage of our introductory sale-pricing on our new offering!
 
Enjoy the authentic taste of Italy with our delicious Salumi! This batch has been dry-curing for over 16 weeks, enjoying an occasional spritzing of whey and Pinot Grigio to encourage a nice whitening rind. No nitrites or nitrites are used in any of our cured meats. Cured with an organic blend of Italian spices and black pepper rub, this amazing collection was approved by our own Italian intern, Luka. Choose from Pancetta Tesa, Guanciala, Coppa, Lonza, Spalla, or Prosciutto. Get this treat while supplies last.  Order in 4oz, 8oz, or 1lb packages and slice to your liking at home.
 
HFPMA Salumi is made from our Mangalitsa x Red Wattle Boar crossed with our Berkshire and Mangalitsa sows that we raise on GMO-Free, Corn-free, Soy-free, custom-milled grains fermented in our raw clabbered Jersey milk. This cross is uniqely suited for all kinds of Salumi and Charcuterie. All of our livestock and feed is untainted, non-GMO, chemical-free, pharma-free, and unvaccinated. Their water comes from untainted, non-treated natural springs that have been running continuously since 1895.
 
Coppa (Capocollo):  A dry-cured meat made from a single muscle that runs down the back from the neck to the loin of the hog.  Slightly sweeter and drier than Proscuitto.
 
Guanciale:  A dry-cured meat similar to Pancetta, but made from the pork jowls (cheeks).  Often used in cooking (like carbonara sauce) for it's excellent flavor.
 
Lonza:  A dry-cured meat made from the whole boneless pork loin.
 
Pancetta:  A dry-cured meat made from the pork belly. This Italian 'bacon' is not smoked, and is typically saltier and herbier than cottage bacon.
 
Proscuitto:  A dry-cured ham that is then aged.
 
Spalla:  A dry-cured meat made from the pork shoulder that is then aged.
 
Pair with our new 4-month Cheddar and Gouda cheeses!
 
È un’assaggio divino!