Our Pancetta & Prosciutto Picks

Pancetta and prosciutto. These quintessential cured meats are the Italian answer to bacon — and what a delicious answer they are. Though we are devout traditional bacon fans, we couldn't possibly ignore its charcuterie cousins. Let us tell you about two of our favorite offerings...

Parma Sausage Co. Pancetta
Some actually call it "Italian Bacon." We call it pancetta. Salt-cured and spiced, this Italian classic is not smoked like bacon, but elegantly flavored with black pepper and simple, proprietary spices. You can purchase it rolled (arrotolata) or flat (tesa), and we offer both. Famous for its contribution to dishes such as spaghetti alla carbonara and cipollata (Tuscan onion soup), it is a staple of Italian cuisine.

  • Tesa — The Cadillac of pancetta, this flat version is made with 100% Berkshire pork bellies. It is cured with sea salt and spices and absolutely no preservatives. It is easy to chop and add to salads and other dishes.
  • Arrotolata — Dry-cured with salt, spices and rolled, this is the more traditional variety of pancetta indigenous to the Northern regions of Italy. It is typically used on antipasti trays for its pretty spiraled surface when cut.

And Then There's Prosciutto…
One of the most exquisite selections in our prosciutto lineup is Tanara Prosciutto di Parma. Aged for a mellow flavor unsurpassed by any of the excellent American prosciutti we have tried (trust us, we have eaten quite a bit), Tanara's sweetness is a merit won in small steps.

Made by Giancarlo Tanara in Langhirano, Tanara prosciutto begins with strict selection of the best pork, ideal for a long maturation and certified by the production regulations of the Consorzio del Prosciutto di Parma.

Slow curing in rooms wafting with the dry, downslope winds from the foothills of the Apennines is an irreplaceable variable in the making of this extraordinary ham. In fact, it is the opening and closing of the windows in the curing room that determine the fragrance and unique perfume of Tanara prosciutto.

  • The 18-month Tanara is crafted from whole, salted hams that are hung to dry for a year, cleaned by hand and then hand-rolled and tied. It is a rare and special treat to say the least.
  • The 24-month version is produced with pork meat from the best pig breeding areas of the River Po area. Upon arrival to the factory, each pork leg is inspected, trimmed, salted by hand with sea salt, cured, then coated with lard and herbs and hung in the aforementioned magical maturation room. This natural, slow-curing leads to the development of a rich, deep flavor with a well-balanced savory note.