Dry-cured whole pork meat from the shoulder/neck region, and beautifully marbled throughout. Typically aged for about six months, and seasoned with an array of Italian herbs and spices. Works well on sandwiches, in salads, and in pasta, to name a few. Perfect for charcuteries, too! Gluten-Free, with no MSG added. Piccante-style. (1 lb. Tray Packs)
Why choose Daniele? In our humble opinion, while their products are produced in the United States, they strongly resemble their Italian cousins. As a former salumiere himself, Blake can confidently say that they have captured the distinctive textures, flavors and aromas of the Italian cured line, and have done so better than most in the domestic market. Buon appetito!