Whether you use it to make your favorite Italian sauce, or add it to your salad, no kitchen is complete without pancetta - and no one makes it better than Daniele! Their traditional dry-cured pancetta is seasoned with wine and peppercorns for an authentic taste. Sliced thin, this pancetta is perfect for crisping and topping soups, wrapping chicken breasts, or mixing into your meatballs.
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 that’s "Made Locally, Enjoyed Globally."
This uncured product is still made and aged in the traditional way, but instead of using sodium nitrate in a refined form, the product is mixed with naturally nitrate-rich celery powder. Green vegetables, a rich source of nitrates, are used as a natural replacement. The nitrates break down into nitrites as the product ages, producing a natural cure and traditional flavor and appearance.