Columbus Craft Meats was founded in 1917. It is located in San Francisco’s North Beach neighborhood. They use only premium cuts of pork and beef, whole chicken and turkey breasts, and a special blend of spices carefully chosen to highlight flavor.
The Peppered Salami is hand rolled in freshly cracked black peppercorns resulting in a peppery kick before reaching the delectable flavor of the original Columbus salami. It is aged 21 to 55 days depending on its size. This irresistible salami can be enjoyed alone or on a sandwich. It pairs well with Amber beer, Barolo, and Irish Cheddar or Pepper Jack cheese.
Finnochiona Italian Salami is a fennel infused salami that is not as salty as traditional salami. Legend says that this tasty recipe was discovered by a Tuscan peasant who ran into a field of wild fennel to enjoy a salami he had stolen from a fair.
The combination of coarsely chopped pork and fennel seeds results in a unique and pleasant aroma and flavor. It pairs well with strong cheeses and hearty wines and is a great addition to any gourmet sandwich, party tray, or pizza.
Salame al Tartufo is considered the perfect salami for special occasions. It starts out as Felino salami until Creminelli’s adds black summer truffles, providing a delicate, earthy aroma. The combination of the truffles, the Felino spice blend, and the all-natural pork results in an unforgettable salami experience. It has been a finalist for two national food awards, including Outstanding Meat Product and Outstanding New Product.
Creminelli’s Wild Boar Salami is a combination of all natural pork belly and field harvested Texas wild boar. It is seasoned with cloves and juniper berries, resulting in a strong yet sweet flavor. It tastes great when paired with walnuts, dates, figs, pistachios, rosemary bread, potatoes, fried polenta, spinach that has been boiled and butter-fried.
Hungarian salami is considered one of the “aristocrats” of all sausages. It is ranked highly on the hierarchy of
Hungarian meat products due to its good shelf life, wonderful aroma, and widespread popularity worldwide. Winter salami, also known as Téliszalámi, is a very popular type of Hungarian salami that is made following a centuries-old tradition. It is made from Mangalica, a Hungarian breed of domestic pig and spices. The meat is cured in cold air and smoked slowly.
Jamon Serrano is a Spanish term that translates into “ham from the sierra, or mountains.” It refers to a delicious dry-cured ham that originated in SpainIt is generally sliced thin or diced and served cold.
The Jamon Serrano production process includes salting, resting, and dry curing. During the first step, the fresh ham is covered in sea salt. This salt remains on the ham for approximately 20 hours to two days per kilo of ham. During the resting stage of production, the ham is rinsed, causing the salt to diffuse through the meat, slowly equalizing throughout. This step is followed by dry curing the ham. The meat is hung in a space that portrays each changing season, such as cold, moist air and dry heat. This leads to the melting away of fat and the occurrence of chemical changes, resulting in a perfectly cured ham. Jamon Serrano is more intense, and salt-forward, in contrast to Proscuitto di Parma’s friendlier, buttery, melt-in-your-mouth style.
Molinari Delicatessen was established in San Francisco in the year 1896, making it one of the oldest delis in the U.S. Their salami is sold nationwide and has received a gold medal award for their delicious cured and dried meats in Italy. Their namesake product is an Italian style, Dry-cured salami with a slight peppercorn kick.
Molinari Salami is perfect for pairing with cheese and wine
The Neuske family came to Wisconsin in 1882. They brought with them multiple delectable recipes for spicing and curing meat and the European skills of Applewood smoking.
Neuske’s Applewood Smoked Bacon is smoked for 24 hours over glowing Applewood embers, resulting in a delicious signature, smoky flavor. This bacon is very lean and hardly shrinks when being cooked in a skillet. It has won national acclaim from The New York Times, Cuisine Magazine, and Chicago Tribune. It won gold in the Specialty Food Association’s national competition for four of the last seven years.
Old Forest Salami is a lean blend of pork meat. It is ground and stuffed into a floral shaped, black casing. The salami is then smoked over maple and natural beech for seven days and then dried for 42 days. This specialty Canadian product is a welcome addition to any sandwich or cold cut platter.
Palacios Chorizo is all natural, dry-cured, and ready to slice. It is perfect for enjoying with cheese or wine, or for adding delicious flavor to an omelet, stew, or rice dish.
The Hot Palacios Chorizo is seasoned with hot smoked Spanish paprika from the La Vera Valley in Western Spain. The only other ingredients in this tasty product are pork, garlic, and salt, making it a simple yet robust natural sausage. It tastes great with cheese and wine or simmered in a red wine for a delectable appetizer.
Parma Meats specialize in a wide variety of Italian pork products. The small family business uses only the highest quality ingredients including fresh pork and spices and a great deal of time and care.
The Hot Italian Sopressata has an authentic, spicy flavor and a coarse texture. This cured dried sausage is a delicious mixture of ground pork and carefully selected spices and seasonings. It can be enjoyed on its own or with cheese on an antipasto platter.
Pate de Campagne is a classic French dish. It is a country style pate that mixes the flavors of several types of meats such as ground pork, veal, liver, and ham and some sort of binder and seasoning. It is cooked in fat for an extra boost of delicious flavor. It is great paired with cornichons, Dijon, a baguette, a charcuterie plate, a light dinner, or a glass of wine.
A long standing Italian classic, Prosciutto di Parma is considered the “King of Hams”. Due to the combination of sea salt, carefully chosen pork, fresh Italian air, and time, this dry cured ham boasts high quality authenticity. It is typically served uncooked and thinly sliced, a style that is referred to as prosciutto crudo.
Prosciutto di Parma is also commonly known as “Parma ham” in Europe and in some traditional retailers and restaurants in the United States.
Sy Ginsburg Gold Label Pastrami is made from choice-or-better grade meat. It is trimmed for a perfect fat-to-lean ratio and then hand-rubbed with a signature blend of spices. It is then hardwood smoked to add a delectable smoked flavor and then vacuum-packed to ensure freshness.
Usinger’s has been producing a variety of gourmet German style sausages and smoked meats in Milwaukee, Wisconsin for over 130 years. This nationally recognized family business sticks to it its original family recipes in order to make unforgettable products.
Usinger’ Braunschweiger Liver Sausage has been a specialty since 1880. Fred Usinger’s old world recipe results in a carefully seasoned liver sausage that is creamy in texture and smoked to perfection. When combined with thinly sliced onion on rye bread is it considered a delicious Milwaukee sandwich.
Usinger’s Old Fashioned Liverwurst is a “country style” liver sausage from Milwaukee, Wisconsin. It is coarsely chopped and slightly spicier than over types of liver sausage.
Since 1893, Vienna Salami has focused on producing a real, old fashioned taste. Their salami is a combination of lean meat and beef brisket trimmings, tasty spices, and their notorious hardwood hickory smoking.
In order to reach a firmer bite, Vienna’s All Beef Hard Salami is naturally dried for 30 days. This results in a smoky, garlic flavor and a garlic aroma.
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