Mortadella
Mortadella is an emulsified sausage with origins in Bologna, Italy. It is composed of cured pork, with at least 15% pork fat cubes, and whole or chopped pistachios, and is spiced with black pepper and myrtle berries. The extra fat content gives mortadella its signature white “polka dot” look. We recommend pairing this meat with Pinot Grigio, Chablis, Chardonnay, and weighted whites.

Fuet
Fuet is made with finely minced fat and lean pork meat, and seasoned with salt, pepper and other spices. It is stuffed into a thin pork casing, often the intestinal lining, and is never thicker than 40mm in diameter. We recommend pairing this Spanish meat with Riesling, Sauvignon Blanc, Pinot Noir, Granche, Syrah, Malbec, and Merlot.

Salchichón de Vic
This cured sausage has origins in Vic, Spain, and contains lean pork meat from the hind legs, lard, spices, and whole white and black peppercorns. The fat content of this meat never exceeds 48%. We recommend pairing Salchichón de Vic with Riesling, Sauvignon Blanc, Grenache, Syrah, Malbec, Merlot, Red Blends, and Cabernet Sauvignon.

Soppressata (Hot or Sweet)
With origins in Italy, Soppressata is typically prepared with rough cut pork meat, fat, and occasionally Offal (head cheese, which adds texture to the meat), and is often spiced with salt, whole peppercorns, and red wine. For the hot variety, dried chile de arbol and paprika are added to the mister and casing. We recommend pairing this meat with Riesling, Sauvignon Blanc, Pinot Noir, Grenache, Syrah, Malbec, and Merlot.

Hot Coppa
Made with whole pork shoulder, this Italian meat is air dried for a minimum of 45 days. Hot Coppa gets its spice from chili pepper and paprika. It is similar to prosciutto, but less delicate, and falls somewhere between capicola and sausage. We recommend pairing this meat with Riesling, Sauvignon Blanc, Rosé, Pinot Noir, and Garnacha.

Capicola (Hot or Sweet)
Also known as “Gabagool” among Sopranos fans, this Italian meat comes from pork neck and shoulder. Chosen for its nearly perfect, 70:30 meat-to-fat ratio, its texture is a cross between prosciutto and sausage. It is often spieced with paprika and hung in natural casings for six months. We recommend pairing this meat with Riesling, Sauvignon Blanc, Rosé, and most red wines.

Prosciutto di Parma
Also known as the “King of Hams,” this meat comes from the Parma region of Italy – the best-known of just 11 Italian regions that raise the specific breed of pig from which Prosciutto can be made. We recommend pairing this meat with Riesling, Sauvignon Blanc, Pinot Grigio, Chablis, Chardonnay, and weighted whites.

Finocchiona
With origins in Tuscany, Italy, in the late middle ages, Finocchiona consists of pork cheek, shoulder, and belly, and is spiced with fennel, red wine, salt, and pepper. It is dried for a minimum of five months. We recommend pairing this meat with Grenache, Syrah, Malbec, Merlot, Pinot Noir, and Rosé.

Recla Speck
Unique to the Alto Adige region of Northern Italy, Recla Speck is pork belly that is cold smoked with beechwood, then hung for a minimum of 22 weeks. This Italian version of Speck contains more meat and less fat than its German cousin, which makes for a delicate slice that is distinct from prosciutto and other cured hams. We recommend pairing this meat with Chardonnay, Riesling, Sauvignon Blanc, and Pinot Noir.

Chorizo (Mild or Hot)
This Spanish sausage is hardy and versatile, and is just as delicious on its own as it is incorporated into dishes. It is made of coarsely chopped pork and pork fat, spiced with garlic, paprika, and pimento (smoked, dried red peppers), and takes anywhere from 6-10 weeks to cure. We recommend pairing this meat with Rosé, Pinot Noir, and sweeter red blends.

Caña de Lomo
With origins in Huelva, Spain, this cured pork loin sausage is made from Iberian pigs, which are rich in fat and fed an acorn diet to enhance the nutty flavor of this meat. The tenderloin is seasoned with salt, garlic, oregano, lemon, paprika, and olive oil. Caña de Lomo is deep red with streaks of white fat. We recommend pairing this meat with weighted whites, Chablis, Southern French blends, Rosé, Grenache, Syrah, Malbec, Merlot, red blends, Cabernet Sauvignon.

Bresaola
This Italian meat, originally from Lombardy, consists of a super lean whole muscle cure from the eye of a round of cow, seasoned with salt, juniper berries, cinnamon, and nutmeg. Curing takes anywhere from 1-3 months, and leads to the Bresaola losing up to 40% of its original weight. We recommend pairing this meat with heavy whites and red wines.