Page 49 - TFK-Catalog_2021-Full

PANCETTA - Avg 5# 60850
100% Berkshire Pork Belly with bay leaves, rosemary, and peppercorns. Cured, rolled, & tied.
PANCETTA SLAB - Avg 5# 60852
100% Berkshire Pork Belly with bay leaves, rosemary, and peppercorns. Cured & Air-dried.
PEPPERONI - Avg 3# 60555
Version of an American style Neopahian Salami.
PETIT JESU - Avg 8# 61000
Coarse ground Salami with red wine, garlic and spices. Aged for 9 months.
PORCINI BARBERA SALAMI - Avg 1# 61005
Coarsely ground Shoulder mixed with Barbera wine and Porcini mushrooms. Cured & dried.
SALAME - Avg 4# 60530
Fine ground Berkshire Shoulder. Mildly spiced, cured, & dried.
SAUCISSON L’AIL COTTECHINO - Avg 1# 46350
Italian & French Sausage made with red wine and garlic. Semi-Cured.
SERRANO HAM - Avg 10# 46340
Spicy cured Ham in the style of the Serrano hams of Spain.
SOPRESSATA - Avg 4# 60550
Coarsely ground Berkshire Pork Shoulders mixed with some fat to give the desired marbling.
SOPRESSATA PICANTE - Avg 4# 60525
The piccante version of Sopressata with added North African heat and Mediterranean spices.
SOPRESSATA ROSETT DU LYON - Avg 3# 60570
Coarse ground, dried Salami with a hint of red wine and clove.
SOPRESSATA W/BLACK PEPPER - Avg 2# 60545
Sopressata meat mixed & seasoned with whole black peppercorns.
SOPRESSATA W/HERB - Avg 1# 60548
Sopressata meat mixed & seasoned with fresh herbs.
SPECK - Avg 10# 60860
Proscuitto covered in ground pepper & smoked.
VIOLA LAMB PROSCUITTO - Avg 1# 60565
Lamb Top Round seasoned with rosemary and wine.
WILD BOAR CACCIATORINI - Avg 1/2# pack, 2 pc 61020
Trimmed Boar Shoulder blended with heirloom spices.
WILD BOAR SAUSAGE - Avg 5#, approx 20 pc 60870
Wild Boar marinated in red wine with fresh herbs and spices.
WILD BOAR SOPRESSATA - Avg 1# 60543
Same as Sopressata, only with trimmed Wild Boar shoulder.