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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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Our Australian Lamb is the product of a clean, natural free-range environment. Lean and full flavored, this traditional boneless leg is ready for the roasting pan. Cook slowly and serve rare to medium rare. Finish the sauce using pan drippings, our demi-glace and truffle butter. Serve either hot or cold in the dining room or the backyard. A full bodied red wine will complement the roast. - Pricing includes upgrade to Overnight shipping. No additional shipping charges will apply.
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Monday delivery is not possible. Tuesday through Friday deliveries only- excluding holidays.
- Please note that the "Create Your Own Gift Basket" option (item G151) is not available for this product.
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Busseto Dry Salamis have been slowly air-dried and seasoned to perfection. We offer two flavors of these tasty Italian Dry Salamis: - Herbes de Provence:
With a Gourmet's touch, their Italian Dry salami is gently coated with freshly dried aromatic French herbs. This “secret recipe” is found in the French country-side alongside Champagne and Brie cheese. This is a wonderful snack on its own, or with a dash of mustard. Also makes a great addition to any antipasto.
- Poivre Moulu: Delicately hand rolled in ground black pepper, the true essence of this flavorful salami is captured when served with warm fresh bread and crumbled blue cheese.
- Green Peppercorn: Studded with cracked green peppercorns, every bite imparts a wonderful combination of meat and spice.
Varieties sold separately.
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Calabrese is named after a region in Southern Italy. This coarsely ground pork salami for sandwiches and antipasto is mildly hot, due to a generous addition of red pepper flakes. Made in Canada to exact Italian specifications, it is pressed into a flat shape during curing. This pressing not only gives Calabrese its characteristic shape, it also gives it a wonderfully firm texture. If you have any relatives from southern Italy, we're sure you already know a lot about Calabrese. |
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Cotechino means the winter season has arrived to Italians. Also called Zampone, it is most often produced in the Emilia-Romagna region. This traditional sausage from Italy has just recently been approved to enter the U.S. market. It is a cooked pork sausage that gets its name from the Italian word cotiche, or the cooked prosciutto rinds, that are within the sausage. This wonderful product is a seasonal item that is most often enjoyed during holidays. Made here in the U.S. to exact Italian specifications. |
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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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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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This authentic Italian Mortadella is a traditional example whose recipe dates back to the 14th Century. This sandwich meat was first created in a monastery in the center of Italy, near the beautiful city of Bologna. It is characterized by a unique flavor and an exceptional fine texture. The secret of its unique characteristics lies in the selection of spices and in the slow roasting in traditional brick ovens. Made from only the finest ingredients, this premium quality meat is made from Beretta's original recipe.
This mortadella contains pistachios. |
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Fourteen year old P.G. Molinari arrived in San Francisco in 1884 from the Piedmont region of Italy. He went to work in the first salame factory established in San Francisco, A Chiesa, where he became a foreman. In 1896, he opened his own store where he continued the traditional art of sausage-making. Today, P.G. Molinari and Sons is still family owned and still continues to make fine salames and Italian sausages of all types. Their dry salame is made from a finely minced mixture of pork and beef with their own custom blend of spices. |
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Fiorucci is a name that has been synonymous with excellence in Italian salame and prosciutto for over 150 years. Founded in 1850, this third generation family-owned has been preparing premium specialty meats that have become the best loved, number one selling meats in Italy. Fiorucci Italian specialty meats, now also made in the United States using the family's cherished recipes, are still hand trimmed, seasoned with the finest spices, and carefully aged.
Fiorucci's pepperoni is made in Virginia from lean pork, wine, paprika, garlic and other natural ingredients. Not overly spicy with a hint of smokiness, it is great as a pizza topping. We also love it chunked or sliced as a snack. |
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Pancetta is a traditional Italian specialty, used in a similar manner to the way we use bacon. Beretta makes a particularly excellent Pancetta from first choice pork belly. Just after production, the Pancetta is carefully salted, then flavored with select spices and tightly rolled. It is then dry-cured under the strictest quality control standards. By combining a time-tested recipe with Beretta's legendary quality, you can be sure that the Pancetta you bring home is the Italian original. |
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Speck is a type of bacon from the South Tyrol region of Italy. Made by Recla, a well respected producer since 1919, this meat is rubbed with a mix of spices that is a well kept family secret. Basically it is a mix of rock salt, sea salt, pickling salt, pepper, juniper berries, various herbs and a hint of allspice. Two weeks of dry curing is the first stage in preserving the meat. The speck is then lightly cold-smoked over beechwood chip, producing its signature flavor. The individual pieces of speck are then stacked carefully for maturing in aging cellars, where the product loses about 40% of its weight in the slow drying process. This maturing is important for the bacon to become truly tender. Unlike American bacon, this type of bacon does not require any additional cooking - simply bring it to room temperature and slice it. Serve it with or without its spicy crust. |
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