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Black Kassel introduced us to this Alpine-style schinken. (Schinken is German for ham.) This full-flavored, lean ham is dry-cured and smoked. With its delicate texture, and thin slices, it is perfect on bread, with fruit, on an antipasto platter, or by itself.
Sliced paper thin, layered with deli paper, and packaged for freshness, this ham is extremely convenient and attractive to busy gourmet shoppers. The deli paper layering makes removal from the package simple. Other ideas: wrap the slices around chicken breasts or filets of pork or beef for a savory roast. Roll it up in a cordon bleu with High Alps or swiss cheese. Try it julienned in salads, eggs, or frittatas to add hint of smoke and salt.
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Tender, sweet Prosciutto di Parma originated in the Italian hills around Parma, where it's still prepared with the same traditional methods. The Parma stock is fed a special diet of whey and grains, and the hams are trimmed and massaged with natural sea salt before aging for at least 400 days. Only select Prosciutto from Parma earns the distinctive Ducal Crown Label representing its quality and excellence.
- Product of Italy.
- This prosciutto is boneless.
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Coppa is a famous Italian sandwich meat, characterized by its tenderness and very special flavor. Beretta's Coppa is made from first choice pork shoulder, then salted, flavored and dry-cured for at least six months under the strict control of the Beretta quality gurus. Coppa is frequently used as an ingredient in omelettes and is a great addition to the antipasto plate as well. Available hot or sweet. |
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We here at igourmet.com are pleased to introduce the “Gold Standard” of Serrano ham! This whole leg of Serrano ham has been carefully deboned for ease of slicing. The pigs selected are carefully chosen to be of a certain weight and body type to ensure the best distribution of fat throughout the muscle. Pigs with the best of these characteristic are carefully selected for these premium, 20 month dry-cured serrano hams. The legs are then cured along traditional guidelines to maintain this Gold Standard of Serrano excellence.
The initial curing takes place in winter, when the low temperature and low humidity help ensure a long-lasting cure. Rubbed with pure, coarse sea salt, the curation process is carefully monitored in the Extremadura and Castilla-Leon regions of Southwestern Spain. Only after twenty months do these hams reach the proper level of texture, taste, and aroma to be considered Gold Standard Serrano Hams.
Perfect for tapas, your next celebration, or as an impressive gift for a connoisseur of artisan meats. Taste the difference that the additional aging and care instills in these hams!
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This premium Canadian ham is prepared in the classic French tradition in Cap-de-la-Madeleine, a small town that lies between Quebec City and Montreal. The hogs in Cap-de-la-Madeleine are naturally raised with no growth hormones or steroids, which is a rare occurrence these days. Their premium-quality hams are hard-carved from the leanest, most tender part of the animal and are 99% fat free. They are delicately coated with unique blends of herbed and spiced marinades and slow cured to develop a full, rich flavor and uniform pink color. We offer two popular flavors - Baked Black Forest and Honey. Each ham weighs approximately seven pounds, making one perfect for a Sunday dinner for the whole family, a party on the weekend, or a team picnic. Varieties sold separately. |
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Out of Stock Varieties:Black Forest (Back in stock on 11/25/2009)
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Lomo Curado is a dry-cured pork loin that is very popular in Spain as part of a traditional tapas course. Always extremely lean, this cured meat is flavored with garlic, paprika, sugar and other spices, bringing out the full flavor of the pork. An exciting alternative to Serrano Ham or chorizo, slice it very thinly and drizzle the dish with extra virgin olive oil. Best served with Manchego cheese; it makes a great sandwich on crusty bread.- Please note that weights may vary slightly.
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After many requests for sliced Jamon Serrano (meaning Mountain Ham), we have finally found it! Pre-packed and pre-sliced, this ham has never been easier to include in your favorite Spanish recipes and snacks. Serrano is a cured Spanish ham from the famed white pig, found only in Spain's mountainous regions. It is salted, hung in cool conditions, then cured for fifteen months, giving it a superior and complex taste. It is an essential ingredient for any tapas. Serrano is especially delightful when served with Manchego cheese and olives. |
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Authentic Prosciutto is now available pre-sliced in attractive, convenient vacuum-sealed packs. This succulent, fruity Prosciutto is produced, sliced, and packaged in Italy under strict supervision. If our 15 lb. whole leg Prosciutto is too much for you, try one of these on for size!
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Our Westphalian Ham is made by Abraham in Harkebrügge, Lower Saxony, Germany. Westphalian ham is produced from pigs raised on acorns in the Westphalia Forest. It is the knuckle of the hind leg, de-boned and without a rind. It is slowly cold smoked over beech wood chips and cured for up to 6 months to create a dark brown, dense ham with a soft, mildly smoky flavor.- Please note that weight is approximate. Average weight is 3 lbs.
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The crowning glory of any tapas is Serrano ham. This special gourmet item can be difficult to get a hold of, but we are now carrying a boneless 12 lb. cut of this delicious ham. Serrano is made with fresh ham of the white pig that's been salted, hung in cool conditions, cured and aged at least nine months. Try Serrano for a tapas party or for your own personal use. A favorite snack is Serrano ham and Manchego melted on toast. Boneless! |
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Tasso Ham is a Cajun specialty - a lean piece of cured pork (usually shoulder) richly seasoned with red pepper, garlic, file powder and several other herbs and spices, and then smoked for two days. The result is a firm, smoky and flavorful meat largely used for seasoning. It is most often finely chopped and used to flavor foods such as beans, eggs, and pastas. Makes a great addition to Jambalaya; adds flavor to collard greens; or use in white tarbais bean ragout.- Please note that weight of ham ranges slightly. The average weight is 1 lb.
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