CURED MEATS AND SAUGAGE

We pride ourselves on making one of the largest and most authentic selections of cured meats to be found anywhere in America, made according to centuries-old Abruzzese and Italian traditions. We use the finest meat available to make the salumi and sausages featured in so many of our dishes. Our selection includes: pancetta, guanciale (pig's cheek), capocollo, lonza, testina (head cheese), ventricina teramana (spreadable salame with orange zest, chili, rosemary and garlic), n'duja (hot spreadable salame from Calabria), "prosciutto di Philly" (6-month aged spalletta), mortadella di Campotosto, cotechino, duck prosciutto, bresaola (dried beef) and more.