Slow Cured Meat & Ham

Bresaola

This cured meat from Lombardy is made from lean beef and rubbed with salt, black pepper and spices, including rosemary. We air-dry it for 2 – 3 months to develop a rich, sweet flavour and slightly chewy yet tender texture.

Capocollo (Coppa)

Also known as coppa, this Italian cured meat is made from pork shoulder or neck. We season it with a mix of salt, black pepper, and spices, then dry-cure it for two months to give it a rich, savoury flavour and tender texture.

Pancetta

An Italian bacon made from pork belly. Once seasoned and spiced, the pork is rolled tightly and tied with string to help it maintain its shape during curing, when it develops a rich, savoury flavour and a firm, slightly chewy texture.

Guanciale

This is the traditional cured meat pasta Carbonara and Amatriciana. Made from pork jowl or cheeks, the meat is rubbed with a mix of salt and spices and cured for several weeks to develop a rich, chewy flavour.

Lombo

This is made from pork loin that’s trimmed of excess fat and seasoned with salt, pepper and spices, then hung to dry for two months, where it develops a firm texture and a rich, savoury flavour.

Prosciutto

From the city of Parma in Italy, it’s often called “Prosciutto di Parma.” Our prosciutto is made from the hind leg of a pig, which has been salted and cured for several months to develop a delicate flavour and a smooth and tender texture.

Smoked Speck

We season pork belly with salt, black pepper, and other spices, and then cold-smoke it over wood chips, to give this speck its traditional smoky flavour and aroma. We then air-dry it for two months to further develop its rich flavours.