*Coppa

Dry-cured pork shoulder.

Coppa makes a wonderful wrap for pan-fried fish.

•    Format/Cut: Dry-cured pork shoulder. A continuation of the loin from the between the fifth and sixth rib to behind the ear
•    Casing/Seasoning: In beef bung casing, with coriander, juniper, crushed red pepper, and black pepper
•    Aged: about 3 months
•    Size: about 3 lbs
•    Tasting notes: Marbled with silky veins of fat, Coppa is a bit spicy with red pepper, juniper, and coriander aromas.

*Big Chet's

Spicy fennel and garlic salami.

Try Big Chet’s sliced on a baguette and add the hard ends to a giardiniera or ratatouille!

•    Format: Hot Finocchiona style salami
•    Casing/Seasoning: In beef bung casing with black pepper, red pepper, fennel, garlic and white wine
•    Aged: about 3 months
•    Size: about 4 lbs
•    Tasting notes: Like its smaller counterpart, the fennel and spice of the red pepper play nicely with the garlic and white wine, making Big Chet's a classic and balanced salami.

*Pork Queen

Funky black pepper and garlic salami.

Pork Queen is great with fresh fruit and cheese.         

•    Format: Crespone style salami
•    Casing/Seasoning: In pork middle casing, with black pepper, garlic and white wine
•    Aged: about 2 months
•    Size: about 1.5 lbs
•    Tasting notes: The Pork Queen celebrates the quality of the product with     minimal seasonings of black pepper and garlic to augment the meat. The casing brings out a mushroom-like funk.

*Chuck Fred

Smoky, spiced salami.

…Much like the man himself, it’s namesake, Chuck Fred. The Chuck Fred is great on its own or as a topping on a fresh pasta with greens.

•    Format: A Red Table Meat Co. Original salami
•    Casing/Seasoning: In beef middle casing, with black pepper, nutmeg, allspice, garlic, and white wine
•    Aged: about 4 weeks
•    Size: about 7.5 oz
•    Tasting notes: A Mike Phillips original, this salami has Eastern European influences, soft spices, and a light smoke perfume.

*Chet's

Spicy fennel and garlic salami.

Chet’s is great in pasta with summer tomatoes.

•    Format: Hot Finocchiona style salami
•    Casing/Seasoning: In beef middle casing, with black pepper, red pepper, fennel, garlic, and white wine
•    Aged: about 4 weeks
•    Size: about 7.5 oz
•    Tasting notes: The fennel and spice of the red pepper play nicely with the garlic and white wine, making Chet's a classic and balanced salami.

*Salbando

Hot salami!

Salbando is nice on a sandwich with some giardiniera, or try it in scrambled eggs!

•    Format: Soppressata style salami
•    Casing/Seasoning: In beef middle casing, with black pepper, red pepper, garlic and white wine
•    Aged: about 4 weeks
•    Size: about 7.5 oz
•    Tasting notes: Our take on a spicy salami, Salbando is still subtle, but the spice blossoms as you eat more and more...and more.

*Salbando Grande

Big, hot salami!

Salbando Grande tastes great on a sandwich with some aioli and a mild cheese.

•    Format: Soppressata style salami
•    Casing/Seasoning: In beef bung casing, with black pepper, red pepper, garlic and white wine
•    Aged: about 3 months
•    Size: about 4 lbs
•    Tasting notes: A larger version of our take on a spicy salami, Salbando Grande is still subtle, but the spice blossoms as you eat more and more...and more.

*Salami François

White wine, white pepper, and garlic salami.

Salami François sliced on a baguette with butter is the best!    

•    Format: Genoa style salami
•    Casing/Seasoning: In beef bung casing, with white pepper, garlic, and white wine
•    Aged: about 3 months
•    Size: about 4 lbs
•    Tasting notes: Salami François is subtly perfumed and has a finer ground than most others. The seasonings help to celebrate the meat itself.

*Lonza

Dry-cured pork loin.

Lonza tastes great sliced thinly in a sandwich, wrapped around fruit, or to bard a lean cut of meat.

•    Format/Cut: Dry-cured pork loin from between the fifth and sixth rib to the tail.
•    Casing/Seasoning: Fermented and cured in beef bung casing, with rosemary, bay leaf and black pepper
•    Aged: about 3 months
•    Size: about 2.5 lbs
•    Tasting notes: Mildly herbal, and delicately meaty, the Lonza again shines the spotlight on the quality of the heritage breed pigs. 

*Guanciale

 Cured pork cheek.

Guanciale is the base of the best Roman sauces—carbonara and amatriciana. You can use guanciale as a topping on bruschetta. 

•    Format/Cut: Cured pork cheek
•    Casing/Seasoning: Fermented and cured without casing, with salt, sugar, bay leaf, rosemary, black pepper and crushed red pepper
•    Aged: about 2 weeks
•    Size: about 1.5 lbs
•    Tasting notes: Better than bacon, if that is possible! Guanciale is meaty with subtle herbal notes, an essence of garlic, and a nice balance of sweet and salty.

*Limited Availability, Pre-Orders Encouraged - Check with your rep