Specialty Italian Meats

Bresaola
Inspired by the Lombardi region, this beef is a deep ruby-red color, sweet and aromatic. Crafted with extra lean cuts and fully air-dried for exceptional flavor. Very similar in process to its better-known counterpart prosciutto, Bresaola has also become known as beef prosciutto. Serving Suggestions: Slice very thin, drizzle with olive oil and threads of Parmigiano cheese. Buy Now >

Capocolla
From the sunny region of Campania comes the slow roasted Capocolla. True to tradition, this thin whole pork shoulder is surrounded with red pepper for an extra spicy twist. Serving Suggestions: Slice for sandwiches or pizza. Serve with mozzarella and crackers. Buy now >

Coppa, Hot Coppa
This whole pork shoulder originates from the culinary capital of Italy, Emilia Romagna, and is fully air-dried to ensure a delicate flavor. Hot Coppa is spiced with red hot pepper. Serving Suggestions: Slice thinly and serve with mild cheeses, crackers or flatbread and red wine. Buy Now >

Mortadella, Mortadella-Pistachio
A product of Emilia Romagna, Mortadella was first made by monks who pounded the pork with a mortar. This finely ground original Italian bologna is made with only the freshest ingredients, and is slowly roasted in clay ovens. It is also available with Pistachio nuts. Serving Suggestions: Slice for sandwiches and antipasti plates. Slice thick for grilling. Buy Now >

Pancetta
Pancetta originates from Lombardia, where John Volpi was born and where he learned the art of dry-curing meat. Volpi Pancetta is a mildly seasoned pork belly that is salted, rolled and air-dried with subtle hints of pepper and garlic. Serving Suggestions: Slice thinly and serve on toast or crackers. A staple in any Italian kitchen, Pancetta can be sliced or diced and added to many Italian recipes. Buy Now >