Page 48 - TFK-Catalog_2021-Full

BRESAOLA - Avg 4# 60848
Air-dried Beef from Black Angus Top Round.
CACCIATORINI - Avg 1#, 4 pc 60575
A small coarse ground, air-cured/dried Pork sausage seasoned with red wine and garlic.
CAPICOLA HOT - Avg 3# 60520
Berkshire Pork Shoulder trimmed, seasoned, & cured with wine and heirloom spices.
CHORIZO SECCO - Avg 5#, approx 11 pc 60563
Fine ground Pork is spiced with hot pepper and paprika then cured & aged until firm. Spanish style.
COPPA - Avg 3# 60855
Pork Shoulder trimmed & seasoned with wine and heirloom spices then cured and aged.

COPPA HOT- Avg 2# 60563
Pork Shoulder is trimmed & cured with wine and spices then rubbed with hot pepper.
CULATELO - Avg 7# 60535
A long & precise aging process. This filet of the Pig’s thigh is cured for over a year.
FELINO - Avg 1# 60740
Coarsely ground Pork seasoned with spices.
FINOCCHIONA - Avg 9# 61030
Coarsely ground Salami seasoned with fennel seed and fennel pollen.
FINOCHIETTA - Avg 1# 60880
Smaller version of the Finocchiona. Coarsely ground Salami seasoned with fennel.
GUANCIALE - Avg 5# 60540
Cured Berkshire Pork Jowl seasoned with classic Italian herbs and spices.
ITALIAN HOT - Avg 5#, approx 15 pc 60563
A moderately spiced Sausage with Mediterranean spices.
ITALIAN SWEET - Avg 5#, approx 15 pc 46300
Traditional Pork sausage seasoned with their heirloom mix of spices.
LARDO - Avg 2# 60600
Berkshire Fatback is seasoned & cured. Product is silky white with a hint of pink in the middle.
MERGUEZ - Avg 5#, rope 46315
Traditional North African spicy Lamb sausage.
MORTADELLA - Avg 11# 46345
Smoothly ground Pork with nice white specs of fat and pistachios seasoned with traditional spices.
NAPOLITANA - Avg 1# 46355
Coarse ground, air-dried Salami with a spicy touch of Mediterranean and North African spices.
NDUJA - Avg 3# 60553
Spicy spreadable sausage made of Pork.