Whole Muscle Meats

Unlike salami and sausage, which is made from ground meat, whole muscle meats are made from the entire muscle of the animal, which is how they are named.

Capocollo

This fat-laced salumi is the back of the pig's neck, aged for 2 months and dusted with black pepper and coriander. With the smooth texture of prosciutto, but a more substantially fatty mouthfeel it's the cornerstone of the deli-style Italian sandwich.

Bresaola

The vast majority of Italian salumi are made with pork, but beef eye of round is the star here. This ruby-red meat is nicely marbled and aged for 2 months with a touch of thyme, juniper, and black pepper.

Lonza

Lean, herbed pork loin aged for 2 months. Bright and clean flavors and shaves into slices with a dusky blush hue. Same cut as the Spanish Lomo. Lonza is the perfect combination of lean and fat with a smooth texture.

Prosciutto Cotto, Rosemary

Similar to its Prosciutto sibling above, this cut is cured with rosemary, sage and black pepper, providing an herbaceous, aromatic and complex flavor.