Rich in flavor and suave in texture, Danieleís Mortadella is a perfect anchor to any Italian sandwich. Their recipe is influenced by the same Mortadella recipe that was developed more than 500 years ago by the monks of Bologna and Modena. This rich, smooth Mortadella is made the traditional way, without pistachios. We love a few paper thin slices on our antipasto platter, with olives, aged cheeses, and a fruit mostarda.
Deep in the unspoiled forests of New England, the Dukcevich family is hand-making some of the finest charcuterie in the world. More than three decades ago, the family brought their delicious salumi to America from Northern Italy. It all starts with the hogs, which are raised on American family farms. The pork is then dry-cured for months with basic ingredients like sea salt and coarse pepper, using the same ancient methods passed down through the centuries. Now, they are proud to unveil their locally made line of charcuterie, representing the terroir of New England. Daniele sources meat from small farms in Rhode Island, Massachusetts, and Connecticut. This local line of cured meats was created with the help of chefs at Johnson & Wales University, with students at the Rhode Island School of Design creating the product labels. Try for yourself and learn more about this charcuterie thatís "Made Locally, Enjoyed Globally."