Italian cured meats

Salted and mountain-aged cured meats, handmade according to secret family recipes from the hills of Irpinia and Benevento. From spicy salsiccia and soft pancetta to traditional prosciutto, Guanciale and artisanal air-dried pork neck.

Air-dried Raw Ham - Culatello (500g)

16.30 €

Artisanal Air-Dried Pork Neck (500g)

14.50 €

Dried Pork Cheek - Guanciale Stagionato (350g)

19.35 €

Dried Pork Tenderloin - Filetto di Suino (350g)

8.40 €

Dried Soppressata (300g)

8.50 €

Dried Spicy Sausage - Salsiccia Secca Piccante di Casalbore (500g)

12.20 €

Dried pork belly - Pancetta Arrotolata di Casalbore (350g)

8.75 €

Dried pork belly – Pancetta Stesa di Casalbore (500g)

9.50 €

Dry Sweet Sausaget (300g)

8.20 €

Pork cheek from Casalbore - Guanciale (350g)

9.95 €

Traditional Dried Procureur - Capocollo di Casalbore (350g)

14.75 €

The Artisan Tradition of Italian Charcuterie

In the green heart of Southern Italy, small family businesses have been refining the art of drying and aging cured meats for generations. Time, pure mountain creation, and traditional spices form the basis for these iconic delicacies.

Artisanal Air-Dried Pork Neck (Coppa / Capocollo): Hand-seasoned and slowly aged for a tender texture and a rich, slightly spicy flavour. Perfectly sliced thinly on an authentic charcuterie board.
Guanciale from the Apennines: Made from the pig's cheek and salted with fine herbs. Not smoked, making it the essential base for authentic Roman classics such as Pasta Carbonara and Amatriciana.
Culinary Pairing: Delicious on a charcuterie board with crispy artisanal bread, accompanied by aged Italian cheeses and a robust red wine.