Bresaola - Air-dried salted beef from top round, lean and tender with a sweet musty smell, aged 2-3 months until hard and dark red/purple color, originated in Lombardy region of Italy. Cacciatorini - Dry Italian salami of pork or beef, seasoned with black pepper, garlic and spices, packed in small casing and aged at least 1 month, comes from Italy and Norway, name means "little hunter". Coppa - Air-dried salted pork made from pig's neck, salt-cured then aged 2-3 months, originated in Emilia-Romagna region of Italy.

1. Bresaola
What? Bresaola is air-dried, salted beef. It is made from top round, and is lean and tender, with a sweet, musty smell.
How? Bresaola is traditionally aged between 2-3 months until it becomes hard and turns a dark red, almost purple color.
Where? Bresaola originated in Valtellina, a valley in the Alps of Lombardia.
Linguistic Origin: Bresaola was formed from the word bresada, the Lombard diminuitive of the word braised.
Allergies: Beef
Cacciatorini
What? Cacciatorini is a dry, Italian salami that usually consists of pork or beef; it sometimes can be found exclusively made
of pork.
How? Cacciatorini is seasoned with black pepper, garlic, spices, dry white wine, and packed into a small natural casing
(usually pig intestines) measuring approximately 4 - 8" in length and 1" in diameter; it is dry-aged for at least 1 month.
Where? Cacciatorini can be found almost anywhere in Italy. Ours comes from Norway.
Linguistic Origin: Cacciatorini was formed from the word cacciatore, meaning "hunter." Literally translated cacciatorini
means "little hunter," as the sausage is traditionally made from leftover hunting scraps; due to it's size, it's a fond portable
hunting snac k.
Allergies: Alcohol, Pork, Beef, Garlic
Coppa
What? Coppa is air-dried, salted pork. It is made from the neck of the pig.
How? Coppa salt-cured, then dry-aged between 2-3 months.
Where? Coppa originated in Piacenza, Emilia-Romagna. Our coppa is coming directly from Piacenza.
Linguistic Origin: Literally translated, coppa means nape, the jowelly front of the pig's neck.
Allergies: Pork
Speck
What? Speck is a cured, smoked, bone-in pig's leg.
How? Speck is cured in salt and other spices, then intermittently slow-smoked, using pine or juniper wood over a period of
several months.
Where? Speck traditionally comes from Trentino Alto-Adige, a region of nothern Italy on the border of southern Austria
with a heavy German and Austrian influence in the language and culture.
Linguistic Origin: Speck is an English word meaning "fat" or "blubber", attested since the early 17th century. This word also
exists in German with the same meaning, but it normally refers to pork fat with or without some meat in it. Normal English
use refers to German culinary uses, particularly of smoked or pickled pork belly.
Allergies: Pork
Salumi Misti