Search

Refers to a type of sausage made from pork and beef, which has not been cooked, but instead cured to make it safe for eating.

Native to Spain, this type meat is a cured hard Sausage that resembles a traditional hard salami. Salchichon Sausage is produced from pork meat that is coarsely ground with some spices added.

A variety of Italian dry sausage that is produced in the manner of artisan foods from the rural regions in and around the province of Napoli, Italy.

A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.

Different types of Salami are used for the purpose of coating the outer casing with herbs, which serves to enhance the flavor of the meat both inside and out.

A dry Italian salami, which generally consists of equal parts of pork and beef, however it can be produced with all pork meat.

Typically made as an "Old World" or traditional Salami, Crespone sausages are considered to be "artisan" or "farmhouse" types of dry Salami made from centuries old recipes.

An dry Italian sausage made in the traditional manner for this salami with an oblong and flattened shape.

A very common and traditional Italian sausage made from equal portions of minced beef, pork and fat....

A traditional Italian sausage made from finely ground pork that is stuffed into a casing and dry cured.

An Italian dry sausage that is traditionally made with only pork meat, but at times is combined with a small amount of beef.

A sausage produced from ground dark turkey meat, flavored with garlic and other seasonings, and cured to make it safe for eating.

A type of Italian cured sausage, originating in the Genoa region of Italy, that is most often made only of pork, but may also be a mix of pork and lesser amounts of beef, depending on the provider's recipe.

An uncooked dry sausage that is highly seasoned with garlic, salt, pepper, and sugar and is most often made of beef and pork.

An Italian sausage made from coarsely chopped, cured lean pork and some finely chopped lean beef. The chewy textured sausage is often moistened with grape juice or red wine and highly seasoned with garlic and a variety of spices.

A variety of sausage that is harder and denser than fresh sausage, but not as hard in substance as a dry sausage.

A ready to eat, hard, dry sausage made from beef and pork that is typically well seasoned with black and red pepper and then air dried.

French in origin, the term refers to speciality meat products or at times is loosely applied to delicatessens that are considered as providers of specialty meats.

Native to Europe, this old world variety of cheese comes from the Piedmont region of northern Italy and is not often found in stores.

A variety of cheese, made from cow's milk, that is named for the county in New York where it originated.