We smoke this luxurious duck breast using natural maple wood chips until the top layer of fat has turned a golden brown. We then we air dry it for 1-2 months to give the meat an incredibly dense, rich, smoky flavor. Slice it thin and enjoy, or toss our smoked duck with your salad to add a truly unique taste.
You’ll be amazed by the powerful flavor and beautiful red color of our lamb prosciutto. We begin with fresh, never frozen lamb. We season it with red wine, garlic and our unique blend of spices, and then we air dry it for months until the flavors are blended, intensified and delicious.
Buttery, salty, delicately spicy and incredibly delicious, we believe our capicola is better than even the traditional Italian varieties. There’s a little sweetness and the juniper berries provide a delightful base for the other spices. Plus, its deep burgundy color and well-marbled texture give this aged pork beautiful eye appeal, too.
We age our lean, air-dried bresaola for 3-4 months until it is almost purple in color. It presents a delicate, aromatic roast beef flavor highlighted by a little sweetness, juniper berries and other savory, fresh-ground spices. It’s ideal as an appetizer, served at room temperature or slightly chilled.
To create a bold beef flavor with mellow, savory, smoky accents in our version of this Italian favorite, we begin with luscious beef tenderloin cured in our unique blend of fresh-ground spices and red wine. It’s then naturally smoked over maple wood and air dried for 3-4 months when it is delicious and ready to serve.
Make yourself ready for our lonzino and its mellow, savory taste of fresh rosemary and juniper with a mischievous tangy finish. And you’ll love the delicate but distinctively, spicy aroma, soft texture, lean profile and pink color. It’s our incredible interpretation of the simple, classic Italian air-dried pork loin.