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For centuries, majestic castles commanding views of the rivers Rhein and Mosel have inspired legends. The craftsman who lived in these regions used recipes handed down from generations to produce Europe's finest meats and salamis - gently smoked with secret blends of hardwood and dry-cured with a legacy of practiced patience. Tradition and the flavors of Europe are now the inspiration for Piller's Black Kassel. From Old Forest Salami to Westphalian Ham, Black Kassel fine meats blend the tastes of two worlds - the European tradition of time-honored food preparation, with today's demands for distinctive and superior quality.
These pre-sliced salamis are large enough for sandwiches, wrapping vegetables, or creating outstanding hors d'oeuvres! Comes in three varieties:
- Gypsy Salami: Made from a fine blend of pork. The addition of cayenne gives this salami a semi-hot spicy flavor. It is gently smoked for 7 days and air dried a minimum of 28 days.
- Mustard Seed Salami: Made from a lean mixture of pure pork with finely chopped mustard seed and a hint of garlic. It is gently smoked for 7 days and air dried a minimum of 28 days.
- Old Forest Salami: This salami is a lean blend of ground pork that is gently smoked over natural beech and maple hardwood for 7 days and air dried for a minimum of 28 days.
- Varieties sold separately.
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Out of Stock Varieties:Old Forest Salami (Back in stock on 11/25/2009)
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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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Each region in Italy has its own salame recipe, thus giving a distinct character to salami produced in each region. One of the most well known types of Italian salame comes from Milan in the Lombardy region. Traditionally produced for centuries in Italian old-country farmhouses and villages, Milano salami is dry cured and made with pork, sea salt, and red wine.
Beretta's Salame are made from the finest raw materials and ingredients available to recreate these regional Italian cured meats. Conveniently pre-sliced at an angle, simply serve with roasted peppers, olives, and a salad. |
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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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In 1957, Wilhelm Huber opened a small butcher shop in Waterloo, Ontario, using family recipes and traditional European meat processing methods. Five generations later, Piller's Black Kassel is still family owned and operated and is still using Wilhelm's techniques and recipes. We offer 3 German style sausages:- Gypsy Salami: Made from a fine blend of pork. The addition of cayenne gives this salami a semi-hot spicy flavor. It is gently smoked for 7 days and air dried a minimum of 28 days.
- Mustard Seed Salami: Made from a lean mixture of pure pork with finely chopped mustard seed and a hint of garlic. It is gently smoked for 7 days and air dried a minimum of 28 days.
- Old Forest Salami: This salami is a lean blend of ground pork that is gently smoked over natural beech and maple hardwood for 7 days and air dried for a minimum of 28 days.
- Varieties sold separately.
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Out of Stock Varieties:Old Forest (Back in stock on 11/25/2009)
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This Rosette de Lyon by Busseto is based on a popular French style of picnic salami. This dry salami is mild and versatile, the best choice for every taste. Choose this style for a classic and mild salami. This is a delicious, standard salami with broad appeal and the widest use in recipes.
Busseto Gourmet Salamis have been slowly air-dried and seasoned to perfection. Their truly authentic European recipes have made them a long-standing favorite of the igourmet.com catalog! Perfect for picnics, antipasto platters, sandwiches, hors d'oeuvres, or just for a snack in the evening!
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Les Trois Petits Cochons started in 1975 as a small charcuterie in the heart of New York's Greenwich Village, where founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pâtés for other restaurants around Manhattan. By 1990, demand forced them to expand their operation. Today, they make their pâtés in their kitchen, House of Bricks, located in Wilkes-Barre, PA. Les Trois Petits Cochons is recognized for its excellence as a leader in the specialty food business and industry it helped to create. They use all-natural, high quality ingredients, and craft small, handmade batches.
Their Garlic Sausage is a tender, hearty, fully cooked pork sausage. Made with lots of garlic; the addition of a hint of white wine makes this saucisson perfect.
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Les Trois Petits Cochons started in 1975 as a small charcuterie in the heart of New York's Greenwich Village, where founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pâtés for other restaurants around Manhattan. By 1990, demand forced them to expand their operation. Today, they make their pâtés in their kitchen, House of Bricks, located in Wilkes-Barre, PA. Les Trois Petits Cochons is recognized for its excellence as a leader in the specialty food business and industry it helped to create. They use all-natural, high quality ingredients, and craft small, handmade batches. Their Saucisson Sec is a pork sausage, naturally air-dried. Made from a time-honored recipe from the mountains of France. |
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Fratelli Beretta, producer of Prosciutto di Parma®, Mortadella, Salami and other Italian specialties, is a family business that has enjoyed success for almost two centuries, owing to their dedication to producing products with the finest ingredients. The statement "La qualitá é una tradizione di famiglia" (Quality is a family tradition) is the motto that guides the company. Sopressata is a style of pork salami that is characterized by a distinctive flavor. Salamis such as these were traditionally handmade in the Italian countryside by peasant farmers and their wives. Today, Beretta Sopressatas are made from the finest ingredients available in ultra-clean, modern facilities in the U.S.A. to exact Italian specifications. Varieties sold separately. |
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Send this collection of the world's finest cured meats to your favorite carnivore. It includes:
- Authentic Spanish Chorizo (9.5 oz.)
- Molinari Dry Salame (8 oz.)
- Saucisson a l'Ail (Fully cooked pork sausage with garlic and white wine.) (7 oz.)
- Saucisson Sec (French-style salami) (10 oz.)
- New York City's famous Carnegie Deli Dusseldorf Mustard (8 oz.)
- This basket is elegantly finished with a premium ribbon. Hand-tied around the basket, the ribbon's woven edge is just one indication of the quality of its construction.
These components combine to create a unique gift for meat lovers everywhere. Packed in a rustic woven wood tray.
- Please note that any item temporarily out of stock will be substituted with a similar item of equal value.
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