Prosciutto Crudo di Parma is a typically Italian culinary product. It is a cured meat from the haunch of pigs processed and seasoned exclusively in the province of Parma.
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Gorgonzola tastes like a rustic barnyard nestled in a field of lush, green grass. While that might sound crazy, you'll know what we mean once you try it. This blue cheese is full-flavored, salty, and earthy. Depending on how long it's aged, the texture can range from creamy and soft to semi-firm and crumbly.
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Coppa ham comes from the shoulder of a pig as opposed to Prosciutto which is cured from the pig's hind leg. Coppa ham looks like salami, marbled with delicious fat, but it is in fact a whole cut of meat taken from a single muscle.
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A variety of olives, water, red wine vinegar, sea salt, sunflower oil, extra virgin olive oil, spices, bay leaves, citric acid.
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Great marinated artichoke hearts are bright and herby and have a pleasant balance of salt and vinegar.
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It has an intense, zesty taste and a crumbly texture that's rich, full and slightly salty at the finish.
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Triple Cream Brie is a classic soft-ripened cheese with a snow-white edible rind. It has all the subtle yet characteristic flavors of regular Brie but with a buttery core that gets even smoother with the addition of extra cream.
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Chorizo often refers to a specific type of pork sausage with many regional variations. This sausage is fermented and cured, resulting in a dry sausage that can often be eaten without cooking, almost like salami or pepperoni.
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