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Bresaola is a air-dried, seasoned beef that has been aged three months until it hardens and turns a dark red, purplish color.
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Aged for a minimum of thirty days in brine before being packed into a natural or artificial casing, where it is cooked and further aged to allow the full flavor to seep into every part of the capicollo.
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An old fashion capicollo is sweet cooked and contains a little black pepper, while remaining very tender. It's a sausage product using a cut of meat taken from the back of the neck of pork, from which it derives its name.
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A traditional Italian cold cut made from the shoulder or neck of a pig, then is dry-cured.
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Dry cured Coppa Secca is a capicollo, except it isn't cooked. Almost tastes like a fine prosciutto.
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Essentially has no fat. It's very tender, tasty and sliced super thin. Corned beef is made from a beef roast which is pickled by placing it in a seasoned salt brine. This slice of meat has a distinctive, cured flavor and a fine and tender texture.
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What separates Boar's Head from the pack is their dedication to providing the absolute best flavored hams that money can buy.
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Aged for 14 months, the thin slices of dark red ham have a deep, complex flavors and surprisingly mild salt levels.
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Just like the ham shops in Barcelona, Jamon Serrano Ham has the same great flavors but delivered right to your doorstep. Acorn fed pigs make this wonderful thin sliced ham an unforgettable treat.
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Mortadella is comprised of finely ground select cuts of pork folded together with cubes of rich jowl fat and nutty pistachio slices.
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Rich in flavor and suave in texture, plain mortadella is a perfect staple for any Italian sandwich. Mortadella was first created by the monks of Bologna and Modena centuries ago.
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The Italian counterpart to bacon, is made by seasoning a pork belly side with salt and lots of pepper, curling it into a tight roll, and wrapping it in a casing to hold the shape. It’s cured, but it isn’t smoked.
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Rolled bacon with herbs, One of the most widely used specialty meats for sauces and other recipes. Make a wonderful Carbonara. Ing: Pork, salt, dextrose, white wine, spices,sodium erythorbate, garlic, lactic acid starter culture, sodium nitrate. .
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Leoncini Pancetta Smoked Cooked Bacon 1lb Piece
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Leoncini Pancetta Smoked Cooked Bacon 1lb Sliced
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Savoy is a region Northwestern Italy.
Pastrami is Corned Beef that has been soaked in a cold brine for several weeks then smoked, and steamed to give it's unique flavor.
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Imported prosciutto cotto ham is a true Italian tradition. Old fashioned cooked ham with natural juices has been an Italian family favorite for decades.
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I.P.Q supervised, a cured Italian meat from the region of Parma. Prosciutto di Parma is ham that has been seasoned with salt. The ham is then dried and aged for a minimum of 10 months.
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A cured Italian meat from the region of Udine. Seasoned with salt for a unique flavor. The ham is then dried and aged for a minimum of 12 months.
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The curing of a ham to make Prosciutto is a year long process of salting and different temperatures. Hams are moved from room to room in the curing facility so that temperatures and humidities produce the perfect prosciutto.
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Only the best beef goes into this pink Roast Beef, cooked to the perfect temperature. Saval brand Lean Roast Beef is most often used in sandwiches for lunch or dinner, but this lean delicious beef is certainly not limited to just sandwiches.
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Just about everyone was raised on this high quality Genoa with ground peppercorns. Hormel strives to continually make this the old fashioned way.
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This high quality dry Genoa is coated in coarse ground black pepper. The taste is very old fashion, spicy and sweet.
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The meat is processed with garlic and other seasonings, cured, air-dried, and wrapped in a casing. The texture is course, dry, and harder than other types of sausage.
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A copy of the old fashion D'Annunzio salami is considered to be one of the finest salamis in the world.Sold by the piece, you could cut or dice it the way you want for your favorite recipe!
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Serve by the slice as an appetizer with gourmet cheese or a fresh dip or spread will work wonders. Home made salami can also be served cream cheese and crackers.
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The Sopressata Genoa salami comes with whole peppercorns, which is some of the best Genoa around. Genoa Salami is arguably the most famous variety of Italian dried sausage in the United States.
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Manufactured by; The Alps Provision Co., Inc. Long Isalnd City, New York. 11105
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Cured in salt and spices. Then the meat is slow-smoked, using pine or juniper wood for several months. As an Italian cured meat, it's typically deep red in color and usually sliced very thin for as an appetizer.
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