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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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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Genoa Salami is a variety of salami from Genoa, Italy. It is made from pork and seasoned with garlic, salt, black pepper, peppercorns, and dry red wine.
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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 is a smooth and buttery Spanish cheese, where characteristics of the three milks are appreciated: the acidity of cow's milk, the sharp taste and whitish color of goat's milk and the flavor of sheep's milk.
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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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A classic, traditional Swiss cheese, gruyère is a semi-hard cheese made from cow's milk that was first made in the town of Gruyère, Switzerland. Gruyère cheese has a firm texture, a rich, slightly nutty taste, and a pale yellow color.
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