No Italian experience is complete without a taste of fine, smoked meat, and aged cheeses.
So, what makes Italian Meats so renowned? It’s the curing process and careful cuts. Choose from meats with mild, delicate flavors like our Alto Adige PGI Speck, and add to your sandwiches and appetizers. Or choose from our Antipasto variety packs that contain savory Salami Piacentino, Pancetta Piacentini, and Coppa Piacentini. Our favorite? A delicious air-cured beef, made with prime rump and marinated in mountain herbs and red wine, call Bresaola Punta D'Anca. And who can forget the delicate flavors of Prosciutto di Parma, aged for over 20 months in just salt. Looking for something different, try our cured Jowl, cured for 90 days and add it to your Spaghetti Carbonara, Amatriciana or Gricia. And what’s the best ingredient to add to Italian Spaghetti? Italy’s most delicious and aged cheeses. Like Alpa Tolman Cheese, which has a buttery, fruit & nut flavor when young, developing bold meaty, caramelized onion flavors as it matures. Or enjoy our aged cheeses like Cabot Clothbound – aged for 10-13 months. Try Provolone — one of our favorite and most versatile cheeses, great to add to sandwhiches or your cheeseboards.