Piggvaren, the Turbot, are naturally flavored, vegan and gluten free sour blueberry Swedish candy fish with the shape of a real Baltic turbot. Free from artificial colorings and additives. KOLSVART donates part of the proceeds from this product to promote healthy waters and fish stocks.

Piggvaren, the Turbot, are naturally flavored, vegan and gluten free sour blueberry Swedish candy fish with the shape of a real Baltic turbot. Free from artificial colorings and additives. KOLSVART donates part of the proceeds from this product to promote healthy waters and fish stocks.

Kolsvart Piggvaren (Turbot)- Sour blueberry Candy Fish

4.2 oz

A gluten free vegan sweet black, fish-shaped licorice that is subtly sweet. A must try for all foodies and it sure doesn’t get more Swedish than this.

A gluten free vegan sweet black, fish-shaped licorice that is subtly sweet. A must try for all foodies and it sure doesn’t get more Swedish than this.

Kolsvart Sweet licorice Fish

Roding (Char) is a bag of delicious Swedish Candy Fish with no additives and colorings. Naturally flavored, vegan and gluten free with Raspberry. (1-Pack)

Roding (Char) is a bag of delicious Swedish Candy Fish with no additives and colorings. Naturally flavored, vegan and gluten free with Raspberry. (1-Pack)

Kolsvart Roding (Char) - raspberry Candy Fish

Kolsvart Sweet licorice with ginger

Kolsvart Sweet licorice with ginger

Torsken, the Cod, is a mixed bag of naturally flavored, vegan and gluten free raspberry and blackcurrant Swedish candy fish with the shape of a real Baltic cod. KOLSVART donates part of the proceeds from this product to promote healthy waters and fish stocks.

Torsken, the Cod, is a mixed bag of naturally flavored, vegan and gluten free raspberry and blackcurrant Swedish candy fish with the shape of a real Baltic cod. KOLSVART donates part of the proceeds from this product to promote healthy waters and fish stocks.

Kolsvart Torsken (Cod)- Raspberry & blackcurrant Candy Fish

Gäddan, the Pike, are naturally flavored, vegan and gluten free elderflower Swedish candy fish with the shape of a real Baltic pike. Free from artificial colorings and additives. KOLSVART donates part of the proceeds from this product to promote healthy waters and fish stocks.

Gäddan, the Pike, are naturally flavored, vegan and gluten free elderflower Swedish candy fish with the shape of a real Baltic pike. Free from artificial colorings and additives. KOLSVART donates part of the proceeds from this product to promote healthy waters and fish stocks.

Kolsvart Gaddan (Pike)- Elderflower Candy Fish

Delicious Swedish Candy Fish with no artificial colorings or additives, vegan and gluten free. The Sour Roding (Char) has the same Raspberry taste as its sibling Roding but rolled in a sour and sweet powder giving it some extra kick.

Delicious Swedish Candy Fish with no artificial colorings or additives, vegan and gluten free. The Sour Roding (Char) has the same Raspberry taste as its sibling Roding but rolled in a sour and sweet powder giving it some extra kick.

Kolsvart Sour Roding (Char)- Sour Raspberry Candy Fish

Quader De Cavra is a soft cheese with a washed rind that is obtained from full cream goat’s milk. Carozzi selects the milk from the Lombardy Region because historically the rearing of goats has deeper roots. The rind is smooth, thin, soft and pinkish yellow in color. The pale white paste is slightly soft and rubbery. The taste is rich and sweet, yet slightly acidic with a mild taste typical of goat cheese. After 35 days of maturing in Pinewood boxes the cheese is ready to be consumed. Recommended Use:The cheese can be consumed with just the simple addition of Extra Virgin Olive Oil, Salt and Pepper, melted in a pasta dish or on a pizza.

Quader De Cavra is a soft cheese with a washed rind that is obtained from full cream goat’s milk. Carozzi selects the milk from the Lombardy Region because historically the rearing of goats has deeper roots. The rind is smooth, thin, soft and pinkish yellow in color. The pale white paste is slightly soft and rubbery. The taste is rich and sweet, yet slightly acidic with a mild taste typical of goat cheese. After 35 days of maturing in Pinewood boxes the cheese is ready to be consumed.Recommended Use:The cheese can be consumed with just the simple addition of Extra Virgin Olive Oil, Salt and Pepper, melted in a pasta dish or on a pizza.

Carozzi Quader De Cavra   1/ 8 oz average

1/ 8 oz average

Gorgonzola, primarily characterized and recognized for its inner veins of mold, is a favorite among Italian connoisseurs. Gorgonzola is considered to be one of the most characteristic and best-known of all Italian cheeses. It is also one of the few with the DOP guarantee (Protected Origin Control, a system of control for origin and quality) recognized throughout the world. Gorgonzola Dolce, with its milder and sweeter flavor, is a favorite among Gorgonzola. It is made of whole pasteurized cows milk heated in large cauldrons with the addition of milk enzymes, rennet and penicillium spores, which are responsible for the signature veins throughout the paste. In order for these to develop, the cheese is carefully pierced with thick copper or stainless steel needles after about 4 weeks of curing. Thusly, air is let into the cheese allowing the growth of mold, to which Gorgonzola owes its characteristic taste. The finished product is about 13 in. high, 8 in. in diameter and 25 lb. in weight. The cheese has a tough, hard, and yellowish color rind. The body is unmistakable: soft, creamy, white or pale straw-colored, and marbled with green streaks. Aged min. 50 days. Recommended Use:It has a soft spreadable texture with a slightly salty aftertaste. Its texture makes it perfect for spreading on bread and crackers. Vastly used in the culinary arts, it can be a perfect addition to sandwiches, hors d'oeuvres, entre and desserts.

Gorgonzola, primarily characterized and recognized for its inner veins of mold, is a favorite among Italian connoisseurs. Gorgonzola is considered to be one of the most characteristic and best-known of all Italian cheeses. It is also one of the few with the DOP guarantee (Protected Origin Control, a system of control for origin and quality) recognized throughout the world. Gorgonzola Dolce, with its milder and sweeter flavor, is a favorite among Gorgonzola. It is made of whole pasteurized cows milk heated in large cauldrons with the addition of milk enzymes, rennet and penicillium spores, which are responsible for the signature veins throughout the paste. In order for these to develop, the cheese is carefully pierced with thick copper or stainless steel needles after about 4 weeks of curing. Thusly, air is let into the cheese allowing the growth of mold, to which Gorgonzola owes its characteristic taste. The finished product is about 13 in. high, 8 in. in diameter and 25 lb. in weight. The cheese has a tough, hard, and yellowish color rind. The body is unmistakable: soft, creamy, white or pale straw-colored, and marbled with green streaks. Aged min. 50 days.Recommended Use:It has a soft spreadable texture with a slightly salty aftertaste. Its texture makes it perfect for spreading on bread and crackers. Vastly used in the culinary arts, it can be a perfect addition to sandwiches, hors d'oeuvres, entre and desserts.

Carozzi Gorgonzola Dolce DOP 1/8 wheel  1/ 3 lb average

 1/ 3 lb average

Primosale Pistachio is a fresh sheeps milk cheese stuffed with dried and shredded pistachios, which adds a slightly salty taste. I Siciliani produces authentic and traditional cheeses, following the centuries-old experience of the shepherds; thus safeguarding the rich gastronomic, environmental and cultural heritage of the region. I Siciliani brings to the table products that represent the company, and the positive ideals of the land to share them with Italy and the rest of the World. The company sets itself apart with its enthusiasm and desire to create new solutions by offering experience in the development of partnership projects to bring value to all of its customers. The company cherishes its products, and remains faithful to its standards, while continuously trying to improve. Recommended Use:The fresh primosale cheeses combine a delicate taste with a surprising versatility that makes them protagonists of the table in all dishes, either alone or in combination with other ingredients.

Primosale Pistachio is a fresh sheeps milk cheese stuffed with dried and shredded pistachios, which adds a slightly salty taste. I Siciliani produces authentic and traditional cheeses, following the centuries-old experience of the shepherds; thus safeguarding the rich gastronomic, environmental and cultural heritage of the region. I Siciliani brings to the table products that represent the company, and the positive ideals of the land to share them with Italy and the rest of the World. The company sets itself apart with its enthusiasm and desire to create new solutions by offering experience in the development of partnership projects to bring value to all of its customers. The company cherishes its products, and remains faithful to its standards, while continuously trying to improve.Recommended Use:The fresh primosale cheeses combine a delicate taste with a surprising versatility that makes them protagonists of the table in all dishes, either alone or in combination with other ingredients.

i Sicillani Primosale Pistachio - 1/ 2 lb average

 1/ 2lb average

Primosale Fantasia is a fresh sheeps milk cheese stuffed with olives, arugula, and chili pepper. It has a moderately spicy and savory taste. I Siciliani produces authentic and traditional cheeses, following the centuries-old experience of the shepherds; thus safeguarding the rich gastronomic, environmental and cultural heritage of the region. I Siciliani brings to the table products that represent the company, and the positive ideals of the land to share them with Italy and the rest of the World. The company sets itself apart with its enthusiasm and desire to create new solutions by offering experience in the development of partnership projects to bring value to all of its customers. The company cherishes its products, and remains faithful to its standards, while continuously trying to improve. Recommended Use:The fresh primosale cheeses combine a delicate taste with a surprising versatility that makes them protago-nists of the table in all dishes, either alone or in combination with other ingredients.

Primosale Fantasia is a fresh sheeps milk cheese stuffed with olives, arugula, and chili pepper. It has a moderately spicy and savory taste. I Siciliani produces authentic and traditional cheeses, following the centuries-old experience of the shepherds; thus safeguarding the rich gastronomic, environmental and cultural heritage of the region. I Siciliani brings to the table products that represent the company, and the positive ideals of the land to share them with Italy and the rest of the World. The company sets itself apart with its enthusiasm and desire to create new solutions by offering experience in the development of partnership projects to bring value to all of its customers. The company cherishes its products, and remains faithful to its standards, while continuously trying to improve.Recommended Use:The fresh primosale cheeses combine a delicate taste with a surprising versatility that makes them protago-nists of the table in all dishes, either alone or in combination with other ingredients.

i Siciliani Primosale Fantasia - 1/ 2 lb average

Primosale with Pesto Genovese is a fresh sheeps milk cheese made with Genovese Basil DOP. It has an intense taste with a strong basil aroma, semi-soft texture and no rind. I Siciliani produces authentic and traditional Italian cheeses. By following the centuries-old experience passed down by the original shepherds, they safeguard the rich, gastronomic, environmental, and cultural heritage of the region. The company sets itself apart with its enthusiasm and desire to create new solutions through partnership projects in order to bring the best value to all of its customers. The company cherishes its products, and remains faithful to its standards, while continuously striving to improve. Recommended Use:The fresh primosale cheeses combine a delicate taste with surprising versatility. These cheeses can either be enjoyed on their own, used to enhance traditional dishes, or combined with classic ingredients for a cheese board.

Primosale with Pesto Genovese is a fresh sheeps milk cheese made with Genovese Basil DOP. It has an intense taste with a strong basil aroma, semi-soft texture and no rind. I Siciliani produces authentic and traditional Italian cheeses. By following the centuries-old experience passed down by the original shepherds, they safeguard the rich, gastronomic, environmental, and cultural heritage of the region. The company sets itself apart with its enthusiasm and desire to create new solutions through partnership projects in order to bring the best value to all of its customers. The company cherishes its products, and remains faithful to its standards, while continuously striving to improve.Recommended Use:The fresh primosale cheeses combine a delicate taste with surprising versatility. These cheeses can either be enjoyed on their own, used to enhance traditional dishes, or combined with classic ingredients for a cheese board.

i Siciliani Primosale with Pesto Genovese DOP - 1/ 2.5 lb average

 1/ 2.5lb average

Careful choice of raw material is an essential part of the productive technique of Parmigiano Reggiano. The milk must come from perfectly healthy cows fed exclusively on fodder from meadows with various grasses or an alfalfa. Environmental factors play a decisive role in history. Its very name points to the close relationship with the areas surrounding both Parma and Reggio Emilia. It is the cheese makers who have been able to preserve through the centuries a method of manufacture and curing which to this day, can still be defined as a farmhouse one. Evening and morning milk is used, the former being left to rest in small vats for the night, which drains it of most of the cream. From the time the milk gets to the dairy there is a lapse of twelve months. During this long period of time, each cheese receives personalized attention and aged between 1 and 3 years. Then its time for the cheese to be inspected; only absolutely perfect cheese from all points of view are marked by the Association. Quality control is performed by an expert with the aid of 2 simple tools the traditional hammer and cheese drill. The final judgment, however, is made by true sensory experience. The traditional mark, with the words “Parmigiano Reggiano” is branded all sides of the cheese, in order for even smaller pieces to be easily identified. Recommended Use:The texture is unmistakable: granular, flaky, with a peculiar fragrance and delicate bouquet. It is excellent when used as a condiment, as a valuable ingredient in many dishes and especially as a substantial main dish, together with fresh fruit, nuts and a good wine.

Careful choice of raw material is an essential part of the productive technique of Parmigiano Reggiano. The milk must come from perfectly healthy cows fed exclusively on fodder from meadows with various grasses or an alfalfa. Environmental factors play a decisive role in history. Its very name points to the close relationship with the areas surrounding both Parma and Reggio Emilia. It is the cheese makers who have been able to preserve through the centuries a method of manufacture and curing which to this day, can still be defined as a farmhouse one. Evening and morning milk is used, the former being left to rest in small vats for the night, which drains it of most of the cream. From the time the milk gets to the dairy there is a lapse of twelve months. During this long period of time, each cheese receives personalized attention and aged between 1 and 3 years. Then its time for the cheese to be inspected; only absolutely perfect cheese from all points of view are marked by the Association. Quality control is performed by an expert with the aid of 2 simple tools the traditional hammer and cheese drill. The final judgment, however, is made by true sensory experience. The traditional mark, with the words “Parmigiano Reggiano” is branded all sides of the cheese, in order for even smaller pieces to be easily identified.Recommended Use:The texture is unmistakable: granular, flaky, with a peculiar fragrance and delicate bouquet. It is excellent when used as a condiment, as a valuable ingredient in many dishes and especially as a substantial main dish, together with fresh fruit, nuts and a good wine.

Dalla Bona Parmigiano Reggiano Export  1/ 1 lb average wedge

 1/ 1 lb average wedge

Dalla Bona GranDuca is a beautifully crafted Italian cheese made with high-quality milk and traditional techniques. With its smooth, firm texture and delicate, nutty flavor, this cheese offers a refined balance that appeals to a wide range of palates. Naturally vegetarian-friendly, it delivers authentic Italian character without compromise. Suggested Use:Perfect for slicing onto charcuterie boards, pairing with fresh fruit, or serving alongside crusty bread. Melts beautifully for panini, pasta dishes, or baked recipes. Also excellent shaved over salads or enjoyed simply with a glass of wine.

Dalla Bona GranDuca is a beautifully crafted Italian cheese made with high-quality milk and traditional techniques. With its smooth, firm texture and delicate, nutty flavor, this cheese offers a refined balance that appeals to a wide range of palates. Naturally vegetarian-friendly, it delivers authentic Italian character without compromise.Suggested Use:Perfect for slicing onto charcuterie boards, pairing with fresh fruit, or serving alongside crusty bread. Melts beautifully for panini, pasta dishes, or baked recipes. Also excellent shaved over salads or enjoyed simply with a glass of wine.

Dalla Bona GranDuca - 1/ 4.48 lb average

1/ 4.48 lb average

Grana Padano was created at the beginning of the millennium by the Cistercian monks of Chiaravalle who used ripened cheese as a way of preserving surplus milk, for Grana kept its nutritional values and tastefulness for several years. The name Grana was used because of its granular texture which clearly differentiated it from other soft textured cheeses. Aside from this characteristic after which it is named, its size and external shape make it unique from the very beginning. Grana Padano uses evening and morning milk that is left to rest for a few hours so that it may be partially skimmed. Processing starts by heating the milk in big copper cauldrons and adding natural lactic cultures. There follows a series of operations which end about one and a half years later upon completion of the curing period. A golden oily rind encases a white or straw-colored fine-grained cheese with crumbly fissures radiating outwards from the center. There are many reasons for Grana’s success; the first is most notably its low fat content, as compared with many other types of cheese. The taste is fragrant and delicate, and the cheese preserves its integrity for one or two years. Grana Padano is produced throughout the regions of Piedmont, Lombardy and Veneto. Recommended Use: It may be used as a table cheese with pasta dishes or for grating.

Grana Padano was created at the beginning of the millennium by the Cistercian monks of Chiaravalle who used ripened cheese as a way of preserving surplus milk, for Grana kept its nutritional values and tastefulness for several years. The name Grana was used because of its granular texture which clearly differentiated it from other soft textured cheeses. Aside from this characteristic after which it is named, its size and external shape make it unique from the very beginning. Grana Padano uses evening and morning milk that is left to rest for a few hours so that it may be partially skimmed. Processing starts by heating the milk in big copper cauldrons and adding natural lactic cultures. There follows a series of operations which end about one and a half years later upon completion of the curing period. A golden oily rind encases a white or straw-colored fine-grained cheese with crumbly fissures radiating outwards from the center. There are many reasons for Grana’s success; the first is most notably its low fat content, as compared with many other types of cheese. The taste is fragrant and delicate, and the cheese preserves its integrity for one or two years. Grana Padano is produced throughout the regions of Piedmont, Lombardy and Veneto.Recommended Use: It may be used as a table cheese with pasta dishes or for grating.

Dalla Bona Grana Padano - 1/ 1 lb average wedge

Crucolo is an artisanal, semi-soft cows milk cheese that comes from the Trentino region in northern Italy. The milk used to make this cheese is selected from cows that roam the pastures beneath the Trento Mountains. It is a semi-soft cheese aged for over 60 days in the cellars of Rifugio Crucolo, at the entrance of Val Campelle, Trento. This unique environment gives the cheese its particular taste and rich aroma. Pale straw yellow, it has the deep rich butteriness common to a 100% cow's milk cheese. Crucolo has a surprisingly tangy finish to its creamy flavor, and the interior is irregularly pocked with tiny holes. This cheese is soft and melts in a superior fashion with a very delicate aroma. Recommended Use:In order to be savored properly, this cheese is best at room temperature and calls for a white or wheat cracker and bread, so as to not mask the exquisite flavor. Fruits such as pears or white grapes would be an excellent complement. Award: SILVER 2022-23 World Cheese Award

Crucolo is an artisanal, semi-soft cows milk cheese that comes from the Trentino region in northern Italy. The milk used to make this cheese is selected from cows that roam the pastures beneath the Trento Mountains. It is a semi-soft cheese aged for over 60 days in the cellars of Rifugio Crucolo, at the entrance of Val Campelle, Trento. This unique environment gives the cheese its particular taste and rich aroma. Pale straw yellow, it has the deep rich butteriness common to a 100% cow's milk cheese. Crucolo has a surprisingly tangy finish to its creamy flavor, and the interior is irregularly pocked with tiny holes. This cheese is soft and melts in a superior fashion with a very delicate aroma.Recommended Use:In order to be savored properly, this cheese is best at room temperature and calls for a white or wheat cracker and bread, so as to not mask the exquisite flavor. Fruits such as pears or white grapes would be an excellent complement. Award: SILVER 2022-23 World Cheese Award

Crucolo 1/4 wheel - 1/ 7.5 lb average

1/ 7.5 lb average

Silano Provolone Valpadana is a distinguished cheese crafted from whole cow’s milk. Its production adheres to rigorous standards, employing specific methods to ensure the highest quality. One of the pivotal techniques in its creation is the spinning of curds, known as "pasta filata." This process involves stretching the curds to develop the characteristic texture and elasticity that define provolone. The flavor profile of this cheese is initially sweet and delicate but becomes increasingly complex and spicier as it matures. The cheese is enveloped in a golden-yellow rind, while the interior exhibits a whitish-yellow hue, indicative of its creamy consistency. There are distinct varieties of this cheese, including the Silano Provolone piccante, which undergoes an aging process exceeding 10 months. During this period, the cheese develops a sharp, assertive taste that is highly esteemed by cheese aficionados. Recommended Uses:Provolone is a versatile cheese that lends itself to a wide array of culinary applications. It is suitable for incorporation into main courses, desserts, and cheese platters. Provolone's excellent melting properties make it particularly well-suited for classic Italian sandwiches, where it imparts a rich, savory taste that enhances the overall dish.

Silano Provolone Valpadana is a distinguished cheese crafted from whole cow’s milk. Its production adheres to rigorous standards, employing specific methods to ensure the highest quality. One of the pivotal techniques in its creation is the spinning of curds, known as "pasta filata." This process involves stretching the curds to develop the characteristic texture and elasticity that define provolone. The flavor profile of this cheese is initially sweet and delicate but becomes increasingly complex and spicier as it matures. The cheese is enveloped in a golden-yellow rind, while the interior exhibits a whitish-yellow hue, indicative of its creamy consistency. There are distinct varieties of this cheese, including the Silano Provolone piccante, which undergoes an aging process exceeding 10 months. During this period, the cheese develops a sharp, assertive taste that is highly esteemed by cheese aficionados.Recommended Uses:Provolone is a versatile cheese that lends itself to a wide array of culinary applications. It is suitable for incorporation into main courses, desserts, and cheese platters. Provolone's excellent melting properties make it particularly well-suited for classic Italian sandwiches, where it imparts a rich, savory taste that enhances the overall dish.

Provolone Valpadana - 1/ 12 oz average wedge

 1/12 oz average wedge

Sardo Maturo DOP is a bold, aged sheep’s milk cheese from Sardinia, Italy, celebrated for its robust, aromatic flavor, firm texture, and protected designation of origin (DOP) status. Pecorino Sardo Maturo, is a traditional Italian cheese made exclusively from whole sheep’s milk sourced from the Sarda breed native to Sardinia. This cheese is crafted under strict DOP regulations, ensuring authenticity and quality from pasture to packaging. The milk is curdled with calf rennet, semi-cooked, pressed, and salted before aging for a minimum of 60 days, though most wheels mature for 120 days or longer. This maturation develops its complex, fruity, and slightly spicy character, deeply rooted in Sardinian heritage. Recommended Use:Versatile in the kitchen, Pecorino Sardo Maturo can be grated over pasta, risotto, or roasted vegetables for a punch of umami, shaved into salads or carpaccio for bold contrast, or paired with honey, fig jam, or aged balsamic vinegar on a refined cheese board. It also shines

Sardo Maturo DOP is a bold, aged sheep’s milk cheese from Sardinia, Italy, celebrated for its robust, aromatic flavor, firm texture, and protected designation of origin (DOP) status. Pecorino Sardo Maturo, is a traditional Italian cheese made exclusively from whole sheep’s milk sourced from the Sarda breed native to Sardinia. This cheese is crafted under strict DOP regulations, ensuring authenticity and quality from pasture to packaging. The milk is curdled with calf rennet, semi-cooked, pressed, and salted before aging for a minimum of 60 days, though most wheels mature for 120 days or longer. This maturation develops its complex, fruity, and slightly spicy character, deeply rooted in Sardinian heritage.Recommended Use:Versatile in the kitchen, Pecorino Sardo Maturo can be grated over pasta, risotto, or roasted vegetables for a punch of umami, shaved into salads or carpaccio for bold contrast, or paired with honey, fig jam, or aged balsamic vinegar on a refined cheese board. It also shines

Sardo Maturo DOP - 1/ 10 oz  average wedge

1/10 oz average wedge

From the Piave River in Veneto, Italy comes a full-bodied flavored cheese that intensifies with age. Piave cheese is born from the cheese making traditions of the land surrounding the ancient river Piave; where the milk is also collected. The cheese flavor increases with age and makes this cheese absolutely unique. There are two types of Piave, Mezzano has an intense full flavor and Vecchio is a hard compact paste. Mezzano is aged between 4-6 months where as Vecchio is aged for at least 12 months. Piave is made from hard curd cow’s milk. The milk is first pasteurized and then the rennet is added in a large vat. It is then worked to form a paste and placed into molds. After this it is placed in a brine bath for 48 hours. Piave became a DOP cheese in 2010. Recommended Use:Piave is smoother and milder and a fantastic cheese in its own right. Piave pairs well with nuts and fruit. It is a delicious snacking cheese but can also be shaved over polenta or pasta.

From the Piave River in Veneto, Italy comes a full-bodied flavored cheese that intensifies with age. Piave cheese is born from the cheese making traditions of the land surrounding the ancient river Piave; where the milk is also collected. The cheese flavor increases with age and makes this cheese absolutely unique. There are two types of Piave, Mezzano has an intense full flavor and Vecchio is a hard compact paste. Mezzano is aged between 4-6 months where as Vecchio is aged for at least 12 months. Piave is made from hard curd cow’s milk. The milk is first pasteurized and then the rennet is added in a large vat. It is then worked to form a paste and placed into molds. After this it is placed in a brine bath for 48 hours. Piave became a DOP cheese in 2010.Recommended Use:Piave is smoother and milder and a fantastic cheese in its own right. Piave pairs well with nuts and fruit. It is a delicious snacking cheese but can also be shaved over polenta or pasta.

Piave Vecchio Wedge- 1/10 oz average

1/ 10 oz Average

Montasio Fresco DOP is an Italian cheese that hails from the Friuli and Veneto regions. It is a cow's milk cheese with a protected designation of origin (DOP), ensuring that it is produced according to strict traditional methods in its designated geographical area. The term "fresco" indicates that the cheese is young and fresh, typically aged for about 60 to 120 days. During this period, it develops a soft, creamy texture and a mild, delicate flavor with subtle hints of sweetness and butter. The production process of Montasio Fresco DOP involves using high-quality cow's milk, which is heated and combined with rennet to form curds. These curds are then cut, drained, and pressed into molds to create the characteristic wheel shape. The cheese is salted and left to mature in controlled conditions, where it is regularly turned and cleaned. This meticulous process results in a cheese that has a pale yellow color, a smooth rind, and a supple consistency. In addition to its delightful taste and texture, Montasio Fresco DOP is also appreciated for its nutritional value. It is a good source of protein, calcium, and essential vitamins, making it a healthy addition to any diet. The DOP certification guarantees that the cheese is made according to tradition and using high-quality ingredients, preserving its authenticity and cultural heritage. Recommended Use:The flavor profile of Montasio Fresco DOP makes it a versatile ingredient in various culinary applications, such as in salads, sandwiches, and traditional Italian dishes like frico, a crispy cheese pancake.

Montasio Fresco DOP is an Italian cheese that hails from the Friuli and Veneto regions. It is a cow's milk cheese with a protected designation of origin (DOP), ensuring that it is produced according to strict traditional methods in its designated geographical area. The term "fresco" indicates that the cheese is young and fresh, typically aged for about 60 to 120 days. During this period, it develops a soft, creamy texture and a mild, delicate flavor with subtle hints of sweetness and butter. The production process of Montasio Fresco DOP involves using high-quality cow's milk, which is heated and combined with rennet to form curds. These curds are then cut, drained, and pressed into molds to create the characteristic wheel shape. The cheese is salted and left to mature in controlled conditions, where it is regularly turned and cleaned. This meticulous process results in a cheese that has a pale yellow color, a smooth rind, and a supple consistency. In addition to its delightful taste and texture, Montasio Fresco DOP is also appreciated for its nutritional value. It is a good source of protein, calcium, and essential vitamins, making it a healthy addition to any diet. The DOP certification guarantees that the cheese is made according to tradition and using high-quality ingredients, preserving its authenticity and cultural heritage.Recommended Use:The flavor profile of Montasio Fresco DOP makes it a versatile ingredient in various culinary applications, such as in salads, sandwiches, and traditional Italian dishes like frico, a crispy cheese pancake.

Montasio Fresco DOP Wedge - 1/10 oz average

 1/ 10 oz average

Pecorino Romano DOP is a 100% sheep's milk cheese that is steeped in tradition and crafted with care. Its history dates back to the Roman Countryside, where centuries-old techniques have shaped its distinct character. Named after its birthplace, this cheese embodies the essence of Italian culinary heritage. This cheese-making journey begins in Sardinia, following a well-established procedure. Fresh sheep’s milk, sourced from sheep free-grazing on natural pastures, forms the heart of Pecorino Romano. Hand-milked and meticulously collected, the milk undergoes a time-honored process that ensures its excellence and quality. During production, lactic culture begins the fermentation process then lamb rennet is added. The curd is broken into small grains, cooked to perfection, divided and placed in molds where it is marked for identification. Unlike its saltier counterparts, this Pecorino Romano strikes a harmonious balance. Dry salted at different intervals over the course of about 2 months, its flavors are allowed to develop without overwhelming saltiness. Silano Pecorino Romano is aged for a minimum of 6-8 months. Recommended Use:Pecorino Romano has a robust flavor and is perfect for savoring on its own. In Rome and neighboring areas, the cheese is paired with crusty homemade bread and wine. When grated over pasta, risotto, or salads, it adds depth and authenticity.

Pecorino Romano DOP is a 100% sheep's milk cheese that is steeped in tradition and crafted with care. Its history dates back to the Roman Countryside, where centuries-old techniques have shaped its distinct character. Named after its birthplace, this cheese embodies the essence of Italian culinary heritage. This cheese-making journey begins in Sardinia, following a well-established procedure. Fresh sheep’s milk, sourced from sheep free-grazing on natural pastures, forms the heart of Pecorino Romano. Hand-milked and meticulously collected, the milk undergoes a time-honored process that ensures its excellence and quality. During production, lactic culture begins the fermentation process then lamb rennet is added. The curd is broken into small grains, cooked to perfection, divided and placed in molds where it is marked for identification. Unlike its saltier counterparts, this Pecorino Romano strikes a harmonious balance. Dry salted at different intervals over the course of about 2 months, its flavors are allowed to develop without overwhelming saltiness. Silano Pecorino Romano is aged for a minimum of 6-8 months.Recommended Use:Pecorino Romano has a robust flavor and is perfect for savoring on its own. In Rome and neighboring areas, the cheese is paired with crusty homemade bread and wine. When grated over pasta, risotto, or salads, it adds depth and authenticity.

Pecorino Romano - 1/ 8 oz average wedge

1/ 8oz average wedge

Originating from the area after which it is named, the Asiago high plateau, characterized by rich soil and excellence pastures. It is made from whole cow’s milk and thus, has a higher fat content than other Asiago cheeses. After being stored in small vats for between 6-12 hours, the curd is placed into special molds. It is within these molds that the cheese receives the DOP mark and is later salted by immersion in brine or dry-salted with kitchen salt. The DOP guarantee (literally “Protected Origin Control”) is a system of control of origin and quality recognized throughout the world. In addition to the DOP, the cheeses are marked with the stamp of the Association for the Protection of Asiago. This association provides cattle-breeders and farmers who transform milk with technical advice for maintaining high-quality standards. Their certification mark includes province initials, farmhouse numbers, and the word Asiago, all marked on the cheese sides so as to prevent consumers from confusing it with other similar cheeses. The ripening time is only 30-40 days, which brings about Asiago Fresco’s more delicate taste. The finished product can get up to 6 inches high, with flat sides that are 12-14 inches in diameter. The cylindrical shaped cheese has an average weight of 14 kg. The inner paste is typically compact, granular with small-medium sized eyes scattered throughout and is straw colored. Recommended Use: This fresh, young cow’s milk cheese has a mild, sweet flavor. Asiago Fresco is perfect for sandwiches or snacking and melts well for cooking.

Originating from the area after which it is named, the Asiago high plateau, characterized by rich soil and excellence pastures. It is made from whole cow’s milk and thus, has a higher fat content than other Asiago cheeses. After being stored in small vats for between 6-12 hours, the curd is placed into special molds. It is within these molds that the cheese receives the DOP mark and is later salted by immersion in brine or dry-salted with kitchen salt. The DOP guarantee (literally “Protected Origin Control”) is a system of control of origin and quality recognized throughout the world. In addition to the DOP, the cheeses are marked with the stamp of the Association for the Protection of Asiago. This association provides cattle-breeders and farmers who transform milk with technical advice for maintaining high-quality standards. Their certification mark includes province initials, farmhouse numbers, and the word Asiago, all marked on the cheese sides so as to prevent consumers from confusing it with other similar cheeses. The ripening time is only 30-40 days, which brings about Asiago Fresco’s more delicate taste. The finished product can get up to 6 inches high, with flat sides that are 12-14 inches in diameter. The cylindrical shaped cheese has an average weight of 14 kg. The inner paste is typically compact, granular with small-medium sized eyes scattered throughout and is straw colored.Recommended Use: This fresh, young cow’s milk cheese has a mild, sweet flavor. Asiago Fresco is perfect for sandwiches or snacking and melts well for cooking.

Asiago Fresco DOP - 1/ 1.1 lb average wedge

1/ 1.1 lb average wedge

Pecorino al Peperoncino is a fresh sheep’s milk cheese with chili peppers, a spicy taste, and striped rind. This cheese combines a delicate taste with a surprising versatility that makes them protagonists of the table in all dishes, either alone or in combination with other ingredients.

Pecorino al Peperoncino is a fresh sheep’s milk cheese with chili peppers, a spicy taste, and striped rind. This cheese combines a delicate taste with a surprising versatility that makes them protagonists of the table in all dishes, either alone or in combination with other ingredients.

Pecorino al Peperoncino-Chili Pepper          1/10 oz average wedge

1/ 10 oz average wedge

Calabrian Nduja is a traditional Calabrian product made from finely ground pork blended with Calabrian chili peppers and high-quality oil. The chili peppers give it its signature bright red color and a bold, spicy flavor, while the high quality oil enhances its creamy texture and makes it easy to spread. This combination results in a versatile ingredient that reflects the rustic culinary traditions of southern Italy while being convenient for modern kitchens. Madeo is a family-founded company established in 1984 in Calabria, Italy. Starting with pig farming, the business grew into a vertically integrated agri-food chain, meaning they oversee the entire process from raising animals to producing finished cured meats. This ensures traceability, consistent quality, and adherence to traditional recipes. Today, Madeo employs over 150 people and is recognized for its commitment to sustainability, animal welfare, and authentic Calabrian specialties, with Nduja being one of its most notable products. Recommended Use:Madeo's Spreadable Calabrian Nduja can be enjoyed in a variety of ways. It is commonly spread on bread or bruschetta for a simple appetizer, stirred into pasta sauces or risotto to add depth and spice, or used as a topping for pizza. It can also be incorporated into scrambled eggs, soups, or canaps, where its strong flavor acts as a seasoning rather than the main ingredient. With its smooth consistency and bold taste, it is well-suited for both everyday meals and creative culinary presentations.

Calabrian Nduja is a traditional Calabrian product made from finely ground pork blended with Calabrian chili peppers and high-quality oil. The chili peppers give it its signature bright red color and a bold, spicy flavor, while the high quality oil enhances its creamy texture and makes it easy to spread. This combination results in a versatile ingredient that reflects the rustic culinary traditions of southern Italy while being convenient for modern kitchens. Madeo is a family-founded company established in 1984 in Calabria, Italy. Starting with pig farming, the business grew into a vertically integrated agri-food chain, meaning they oversee the entire process from raising animals to producing finished cured meats. This ensures traceability, consistent quality, and adherence to traditional recipes. Today, Madeo employs over 150 people and is recognized for its commitment to sustainability, animal welfare, and authentic Calabrian specialties, with Nduja being one of its most notable products.Recommended Use:Madeo's Spreadable Calabrian Nduja can be enjoyed in a variety of ways. It is commonly spread on bread or bruschetta for a simple appetizer, stirred into pasta sauces or risotto to add depth and spice, or used as a topping for pizza. It can also be incorporated into scrambled eggs, soups, or canaps, where its strong flavor acts as a seasoning rather than the main ingredient. With its smooth consistency and bold taste, it is well-suited for both everyday meals and creative culinary presentations.

Madeo Calabrian 'Nduja Spreadable  1/17.6oz

1/ 17.6oz

The fresh legs used for San Daniele Prosciuttos are obtained from pigs that must weigh no less than 350 lbs, and must be at least nine months old. They are fed mainly cereal and whey. These hams are produced exclusively in the commune of San Daniele situated in the region of Friuli Venezie Giulia. The typical delicate flavor of the hams from the Friuli region is the result of a process that is based on traditional techniques. The natural processing and prolonged seasoning are the elements that enhance the sweetness and intense fragrance of this high quality cured ham. According to regulations, the hams are cured with only sea salt for no less than 400 days. Additives or preservatives are never used. The color of the ham is pinkish-red with a covering of pure white fat. In accordance with “Designation of Origin” regulations, the hams are branded under the strict control of the “Consorzio del Prosciutto di San Daniele” which guarantees that all legal requirements andinspections have been carried out.

The fresh legs used for San Daniele Prosciuttos are obtained from pigs that must weigh no less than 350 lbs, and must be at least nine months old. They are fed mainly cereal and whey. These hams are produced exclusively in the commune of San Daniele situated in the region of Friuli Venezie Giulia.The typical delicate flavor of the hams from the Friuli region is the result of a process that is based on traditional techniques. The natural processing and prolonged seasoning are the elements that enhance the sweetness and intense fragrance of this high quality cured ham. According to regulations, the hams are cured with only sea salt for no less than 400 days. Additives or preservatives are never used. The color of the ham is pinkish-red with a covering of pure white fat.In accordance with “Designation of Origin” regulations, the hams are branded under the strict control of the “Consorzio del Prosciutto di San Daniele” which guarantees that all legal requirements andinspections have been carried out.

San Daniele Prosciutto Boneless  24month - 1/ 16lb average

 1/ 16 lb average

To commemorate the company’s 100th Year Anniversary, we are pleased to present the Leoncini“Centenario” Parma Prosciutto. It is a special reserve stock that is obtained from the thighs of heavy PoValley pigs, which allows us to attain peak levels in aroma, sweetness, and softness. In the initial phase, the legs for Centenario hams are selected and marked accordingly on the side.Given the large size of the fresh thighs, the processing takes a longer amount of time and particular attention is required during both the salting and resting phase. Once the maturation is complete, and after a careful check of the product’s characteristics, only the hams that qualify become part of the reserve. At the time of shipment, they are packaged with a unique, dedicated label bearing a consecutive serial number. The minimum aging for the hams is about 24 months, and the minimum size is about 20 lbs. The exact maturation is established by our production manager from time to time for each single piece.

To commemorate the company’s 100th Year Anniversary, we are pleased to present the Leoncini“Centenario” Parma Prosciutto. It is a special reserve stock that is obtained from the thighs of heavy PoValley pigs, which allows us to attain peak levels in aroma, sweetness, and softness.In the initial phase, the legs for Centenario hams are selected and marked accordingly on the side.Given the large size of the fresh thighs, the processing takes a longer amount of time and particular attention is required during both the salting and resting phase. Once the maturation is complete, and after a careful check of the product’s characteristics, only the hams that qualify become part of the reserve.At the time of shipment, they are packaged with a unique, dedicated label bearing a consecutive serial number. The minimum aging for the hams is about 24 months, and the minimum size is about 20 lbs. The exact maturation is established by our production manager from time to time for each single piece.

Leoncini Prosciutto Boneless "Centenario" 1/20 lb average

1/ 20 lb average

Leoncini Boneless Prosciutto di Parma is a cured Italian pork leg, hot-branded with the prestigious Parma Crown to indicate its authenticity and outstanding quality. Characteristics: These choice Italian pork legs are cured exclusively with salt, and aged in dry mountain air descending from the Apennines into the Emilia plains. Each leg is very well cleaned by knife then vacuum packed. When sliced thin, it is rose-red in color with a lean-meat fragrance and sweet, inimitable flavor. Parma ham can be enjoyed on its own, or with fruits such as pears, figs, and melons. It is ideal for charcuterie boards, as a pizza topping, or simply wrapped around a bread stick. Preparation: Salting, resting, washing, pre-aging, lard coating, and aging.Preparation Phases and Aging: Guaranteed 24 months.

Leoncini Boneless Prosciutto di Parma is a cured Italian pork leg, hot-branded with the prestigious Parma Crown to indicate its authenticity and outstanding quality.Characteristics: These choice Italian pork legs are cured exclusively with salt, and aged in dry mountain air descending from the Apennines into the Emilia plains. Each leg is very well cleaned by knife then vacuum packed. When sliced thin, it is rose-red in color with a lean-meat fragrance and sweet, inimitable flavor. Parma ham can be enjoyed on its own, or with fruits such as pears, figs, and melons. It is ideal for charcuterie boards, as a pizza topping, or simply wrapped around a bread stick.Preparation: Salting, resting, washing, pre-aging, lard coating, and aging.Preparation Phases and Aging: Guaranteed 24 months.

Leoncini Prosciutto Boneless 24 month 1/18lb average

1/ 18 lb average 

Leoncini Boneless Prosciutto di Parma is a cured Italian pork leg, hot-branded with the prestigious Parma Crown to indicate its authenticity and outstanding quality.Characteristics: These choice Italian pork legs are cured exclusively with salt, and aged in dry mountain air descending from the Apennines into the Emilia plains. Each leg is very well cleaned by knife then vacuum packed. When sliced thin, it is rose-red in color with a lean-meat fragrance and sweet, inimitable flavor. Parma prosciutto can be enjoyed on its own, or with fruits such as pears, figs, and melons. It is ideal for charcuterie boards, as a pizza topping, or simply wrapped around a bread stick. Preparation: Salting, resting, washing, pre-aging, lard coating,aging. Preparation Phases and Aging: Guaranteed 16 months.

Leoncini Boneless Prosciutto di Parma is a cured Italian pork leg, hot-branded with the prestigious Parma Crown to indicate its authenticity and outstanding quality.Characteristics: These choice Italian pork legs are cured exclusively with salt, and aged in dry mountain air descending from the Apennines into the Emilia plains. Each leg is very well cleaned by knife then vacuum packed. When sliced thin, it is rose-red in color with a lean-meat fragrance and sweet, inimitable flavor. Parma prosciutto can be enjoyed on its own, or with fruits such as pears, figs, and melons. It is ideal for charcuterie boards, as a pizza topping, or simply wrapped around a bread stick.Preparation: Salting, resting, washing, pre-aging, lard coating,aging.Preparation Phases and Aging: Guaranteed 16 months.

Leoncini Prosciutto Boneless 16 month 1/17lb average

1/ 17lb average

Recla is a family business with deep traditional roots in Alto Adige, a province in the mountainous area of Northern Italy. Recla has been producing Speck for over half a century and for two generations. Alto Adige PGI (Protected Geographical Indication) Speck is a lightly-smoked, raw ham which has been seasoned for a minimum of 22 weeks. It has a milder, more delicate and better-balanced flavor than the more strongly smoked hams. Only the very best quality pig thighs are used for production. The meat is selected on a strict fat/lean ratio and its weight, temperature and PH content are also accurately controlled. Recommended Use: Speck can be sliced thin and used as an appetizer or on sandwiches, or it can be cut into strips or chunks and used in salads or pasta dishes.

Recla is a family business with deep traditional roots in Alto Adige, a province in the mountainous area of Northern Italy. Recla has been producing Speck for over half a century and for two generations.Alto Adige PGI (Protected Geographical Indication) Speck is a lightly-smoked, raw ham which has been seasoned for a minimum of 22 weeks. It has a milder, more delicate and better-balanced flavor than the more strongly smoked hams.Only the very best quality pig thighs are used for production. The meat is selected on a strict fat/lean ratio and its weight, temperature and PH content are also accurately controlled.Recommended Use: Speck can be sliced thin and used as an appetizer or on sandwiches, or it can be cut into strips or chunks and used in salads or pasta dishes.

Recla Speck Alto Adige IGP 1/2 cut  1/5lb average

 1/ 5 lb average

Porchetta consists of two lean, hand-tied pork loins and belly cooked in the oven and prepared in accordance with the guidelines of the most well-known Italian artisanal techniques. Perfectly selected Mediterranean herbs and spices are added to create a stunning aroma, with no added polyphosphates or food coloring. The meat is naturally rose-colored and embodies the typical, flavorful taste of Italian pork with an herbaceous and characteristic perfume. Preparation: two pork loins and belly cooked in the oven under-vacuum packed. Temperature of maintenance: 36 F The Leoncini family has been handing down their technique and passion from generation to generation for over a hundred years. Experience and time has helped to make this group the state-of-the-art reality it is today, supplying only the highest quality products. Although modern technology is used for production and control techniques, Leoncini pork products continue to maintain respect for traditional Emilian recipes.

Porchetta consists of two lean, hand-tied pork loins and belly cooked in the oven and prepared in accordance with the guidelines of the most well-known Italian artisanal techniques. Perfectly selected Mediterranean herbs and spices are added to create a stunning aroma, with no added polyphosphates or food coloring. The meat is naturally rose-colored and embodies the typical, flavorful taste of Italian pork with an herbaceous and characteristic perfume.Preparation: two pork loins and belly cooked in the oven under-vacuum packed.Temperature of maintenance: 36 F The Leoncini family has been handing down their technique and passion from generation to generation for over a hundred years. Experience and time has helped to make this group the state-of-the-art reality it is today, supplying only the highest quality products. Although modern technology is used for production and control techniques, Leoncini pork products continue to maintain respect for traditional Emilian recipes.

Leoncini Porchetta-Oven Roasted Pork   1/12lb average

1/ 12 lb average

Oven Roasted Ham with Herbs is prepared using choice pork hams seasoned with a rich bouquet of fragrant Mediterranean herbs. The ham is tied with rings of individually knotted twine according to traditional methods. It is then directly exposed to the dry heat of the oven over its entire surface. This makes the ham golden brown and exceptionally flavorful. It contains no polyphosphates or coloring as a guarantee for a traditional gastronomic preparation. The ham has a mandolin shape with a fine, burnished crust and enclosed in the natural twine net. Once the rind is removed, slicing should start from the larger end. The sliced ham should also be brought to room temperature before consuming. This releases all of its superb fragrance and bouquet.Preparation: after de-boning and cleaning by knife, the ham is hand-tied with the addition of herbs (both inside and out), cooked in the oven, cooled, vacuum packed, and pasteurized at the surface. The Leoncini family has been handing down their technique and passion from generation to generation for over a hundred years. Experience and time has helped to make this group the state-of-the-art reality it is today, supplying only the highest quality products. Although modern technology is used for production and control techniques, Leoncini pork products continue to maintain respect for traditional Emilian recipes.

Oven Roasted Ham with Herbs is prepared using choice pork hams seasoned with a rich bouquet of fragrant Mediterranean herbs. The ham is tied with rings of individually knotted twine according to traditional methods. It is then directly exposed to the dry heat of the oven over its entire surface. This makes the ham golden brown and exceptionally flavorful. It contains no polyphosphates or coloring as a guarantee for a traditional gastronomic preparation.The ham has a mandolin shape with a fine, burnished crust and enclosed in the natural twine net. Once the rind is removed, slicing should start from the larger end. The sliced ham should also be brought to room temperature before consuming. This releases all of its superb fragrance and bouquet.Preparation: after de-boning and cleaning by knife, the ham is hand-tied with the addition of herbs (both inside and out), cooked in the oven, cooled, vacuum packed, and pasteurized at the surface.The Leoncini family has been handing down their technique and passion from generation to generation for over a hundred years. Experience and time has helped to make this group the state-of-the-art reality it is today, supplying only the highest quality products. Although modern technology is used for production and control techniques, Leoncini pork products continue to maintain respect for traditional Emilian recipes.

Leoncini Oven Roasted Ham with Herbs  1/16lb average

1/ 16 lb average

Leoncini Pancetta is made from fresh pork bellies. The product is first seasoned, then cooked and smoked. The smoking process is done in the traditional manner by exposing the cooked product to smoke obtained from burning wood chips (usually beech) and aromatic plants. The cut is rose-colored with white streaking of fat, and has a pleasant lightly-smoked scent. The Leoncini family has deep roots in the Reggio Emilia region, famous for its gastronomic traditions. Although modern technology is used for production and control techniques, Leoncini pork products continue to maintain respect for traditional Emilian recipes. For over a hundred years, the Leoncini family has been handing down their unique skill and passion through the generations. Experience and time has helped to make this brand the state-of-the-art reality it is today, supplying only the highest quality products. Recommended Use: This product is ready to eat and can be sliced thick or thin depending on its usage and personal taste. Excellent for breakfast, Pancetta can also be cooked with eggs or served for lunch or dinner with various pastas and meat.

Leoncini Pancetta is made from fresh pork bellies. The product is first seasoned, then cooked and smoked. The smoking process is done in the traditional manner by exposing the cooked product to smoke obtained from burning wood chips (usually beech) and aromatic plants. The cut is rose-colored with white streaking of fat, and has a pleasant lightly-smoked scent. The Leoncini family has deep roots in the Reggio Emilia region, famous for its gastronomic traditions. Although modern technology is used for production and control techniques, Leoncini pork products continue to maintain respect for traditional Emilian recipes. For over a hundred years, the Leoncini family has been handing down their unique skill and passion through the generations.Experience and time has helped to make this brand the state-of-the-art reality it is today, supplying only the highest quality products.Recommended Use: This product is ready to eat and can be sliced thick or thin depending on its usage and personal taste. Excellent for breakfast, Pancetta can also be cooked with eggs or served for lunch or dinner with various pastas and meat.

Leonicini Pancetta Smoked Cooked Flat  1/8lb average

1/ 8lb average

Mortadella is a typical product of the Italian regional delicatessen-sector. Each slice is rose-colored with a homogeneous distribution of white chipped back-fat. Its has a characteristic and agreeable taste, as well as an intense and pleasant perfume that makes the mortadella a unique product in the world. In accordance with the most ancient Emilian tradition, Leoncini Mortadella is cooked in an oven and has no added coloring. Leoncini Mortadella is available with and without pistachios. The Leoncini family has deep roots in the Reggio Emilia region, famous for its gastronomic traditions. Although modern technology is used for production and control techniques, Leoncini pork products continue to maintain respect for traditional Emilian recipes. For over a hundred years, the Leoncini family has been handing down their unique skill and passion through the generations. Experience and time has helped to make this brand the state-of-the-art reality it is today, supplying only the highest quality products. Preparation: mixture of pork meat with back-fat, put in 180/200 mm synthetic bladder, cooked in oven, cooled, under vacuum packed in half piece. Temperature of Maintenance: 36 F

Mortadella is a typical product of the Italian regional delicatessen-sector. Each slice is rose-colored with a homogeneous distribution of white chipped back-fat. Its has a characteristic and agreeable taste, as well as an intense and pleasant perfume that makes the mortadella a unique product in the world. In accordance with the most ancient Emilian tradition, Leoncini Mortadella is cooked in an oven and has no added coloring. Leoncini Mortadella is available with and without pistachios. The Leoncini family has deep roots in the Reggio Emilia region, famous for its gastronomic traditions. Although modern technology is used for production and control techniques, Leoncini pork products continue to maintain respect for traditional Emilian recipes. For over a hundred years, the Leoncini family has been handing down their unique skill and passion through the generations. Experience and time has helped to make this brand the state-of-the-art reality it is today, supplying only the highest quality products. Preparation: mixture of pork meat with back-fat, put in 180/200 mm synthetic bladder, cooked in oven, cooled, under vacuum packed in half piece. Temperature of Maintenance: 36 F

Leoncini Mortadella with Pistachio - 1/8lb average

1/8 lb average

Leoncini Mortadella with Pistachios and Truffles is an exquisite product in the Italian regional delicatessen sector. Each slice is rose-colored with a homogeneous distribution of white chipped back-fat, providing a delightful texture and a luxurious taste. The infusion of rich pistachios and the earthy, aromatic essence of truffles creates a unique and indulgent flavor profile. The mortadella's intense and pleasant aroma, coupled with the subtle yet distinct taste of truffles, makes it a truly exceptional product. Following the most ancient Emilian tradition, Leoncini Mortadella is oven-cooked and contains no added coloring, preserving its authentic and natural qualities. The Leoncini family has deep roots in the Reggio Emilia region, renowned for its gastronomic heritage. For over a hundred years, the Leoncini family has passed down their unique skill and passion through generations, upholding the highest standards of quality. While employing modern technology for production and control, Leoncini remains committed to traditional Emilian recipes, delivering exceptional pork products that reflect their dedication to culinary excellence. Recommended Use:This unique mortadella is incredibly versatile and can elevate any meal. Enjoy it thinly sliced in gourmet sandwiches, paired with fresh bread and a selection of cheeses for an exquisite antipasto platter, or as a luxurious addition to salads. Its unique flavors also make it an ideal ingredient for creative recipes, such as incorporating it into pasta dishes, risottos, or using it as a topping for pizzas.

Leoncini Mortadella with Pistachios and Truffles is an exquisite product in the Italian regional delicatessen sector. Each slice is rose-colored with a homogeneous distribution of white chipped back-fat, providing a delightful texture and a luxurious taste. The infusion of rich pistachios and the earthy, aromatic essence of truffles creates a unique and indulgent flavor profile. The mortadella's intense and pleasant aroma, coupled with the subtle yet distinct taste of truffles, makes it a truly exceptional product. Following the most ancient Emilian tradition, Leoncini Mortadella is oven-cooked and contains no added coloring, preserving its authentic and natural qualities. The Leoncini family has deep roots in the Reggio Emilia region, renowned for its gastronomic heritage. For over a hundred years, the Leoncini family has passed down their unique skill and passion through generations, upholding the highest standards of quality. While employing modern technology for production and control, Leoncini remains committed to traditional Emilian recipes, delivering exceptional pork products that reflect their dedication to culinary excellence.Recommended Use:This unique mortadella is incredibly versatile and can elevate any meal. Enjoy it thinly sliced in gourmet sandwiches, paired with fresh bread and a selection of cheeses for an exquisite antipasto platter, or as a luxurious addition to salads. Its unique flavors also make it an ideal ingredient for creative recipes, such as incorporating it into pasta dishes, risottos, or using it as a topping for pizzas.

Leoncini Mortadella with Pistachio & Truffle 1/8lb average

1/ 8 lb average

Mortadella is a typical product of the Italian regional delicatessen-sector. Each slice is rose-colored with a homogeneous distribution of white chipped back-fat. Its has a characteristic and agreeable taste, as well as an intense and pleasant perfume that makes the mortadella a unique product in the world. In accordance with the most ancient Emilian tradition, Leoncini Mortadella is cooked in an oven and has no added coloring. Leoncini Mortadella is available with and without pistachios. The Leoncini family has deep roots in the Reggio Emilia region, famous for its gastronomic traditions. Although modern technology is used for production and control techniques, Leoncini pork products continue to maintain respect for traditional Emilian recipes. For over a hundred years, the Leoncini family has been handing down their unique skill and passion through the generations. Experience and time has helped to make this brand the state-of-the-art reality it is today, supplying only the highest quality products. Preparation: mixture of pork meat with back-fat, put in 180/200 mm synthetic bladder, cooked in oven, cooled, under vacuum packed in half piece. Temperature of Maintenance: 36 F

Mortadella is a typical product of the Italian regional delicatessen-sector. Each slice is rose-colored with a homogeneous distribution of white chipped back-fat. Its has a characteristic and agreeable taste, as well as an intense and pleasant perfume that makes the mortadella a unique product in the world. In accordance with the most ancient Emilian tradition, Leoncini Mortadella is cooked in an oven and has no added coloring. Leoncini Mortadella is available with and without pistachios.The Leoncini family has deep roots in the Reggio Emilia region, famous for its gastronomic traditions. Although modern technology is used for production and control techniques, Leoncini pork products continue to maintain respect for traditional Emilian recipes. For over a hundred years, the Leoncini family has been handing down their unique skill and passion through the generations. Experience and time has helped to make this brand the state-of-the-art reality it is today, supplying only the highest quality products.Preparation: mixture of pork meat with back-fat, put in 180/200 mm synthetic bladder, cooked in oven, cooled, under vacuum packed in half piece. Temperature of Maintenance: 36 F

Leoncini Mortadella Plain  1/8lb average

Crisp, petite pickles carefully prepared for a bright, tangy flavor and satisfying crunch. These cornichons offer a balanced acidity that enhances their natural freshness, making them a classic addition to any well-curated pantry. Small in size yet full of character, they bring a refined touch to everyday dishes. Serving SuggestionsServe alongside charcuterie, cheeses, or cured meats for a traditional pairing. Add to sandwiches or salads for a crisp, tangy contrast, or enjoy on their own as a flavorful accompaniment.

Crisp, petite pickles carefully prepared for a bright, tangy flavor and satisfying crunch. These cornichons offer a balanced acidity that enhances their natural freshness, making them a classic addition to any well-curated pantry. Small in size yet full of character, they bring a refined touch to everyday dishes.Serving SuggestionsServe alongside charcuterie, cheeses, or cured meats for a traditional pairing. Add to sandwiches or salads for a crisp, tangy contrast, or enjoy on their own as a flavorful accompaniment.

DOMAINE DES VIGNES CORNICHONS 

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Specialty Gourmet Imports (SGI) brings carefully sourced imported and premium domestic food products straight to home kitchens. Our curated selection is chosen for quality, authenticity, and everyday cooking, making it easy for home cooks to enjoy exceptional ingredients without the guesswork. With reliable local delivery and temperature-controlled handling when needed, SGI helps turn simple meals into something special using products you can feel good about serving.

Specialty Gourmet Imports (SGI) brings carefully sourced imported and premium domestic food products straight to home kitchens. Our curated selection is chosen for quality, authenticity, and everyday cooking, making it easy for home cooks to enjoy exceptional ingredients without the guesswork. With reliable local delivery and temperature-controlled handling when needed, SGI helps turn simple meals into something special using products you can feel good about serving.

Our products come from carefully selected producers and artisans around the world. We focus on quality, authenticity, and long-standing relationships — many of which span over 40 years — so we can confidently bring you products we truly know and trust.

Absolutely. We carefully manage inventory and storage to ensure products arrive fresh and ready to enjoy.

We currently ship within the United States.

To ensure availability and proper preparation, all pickup orders must be placed no later than 5:00 PM, two (2) days before your pickup date.

Orders typically ship within 1–3 business days. Delivery times vary based on location and shipping method.

Yes. Refrigerated items are shipped with cold packs and insulated packaging to maintain quality during transit.

Storage instructions are provided on product pages or packaging. Refrigerated items should be placed in the refrigerator immediately upon arrival.

Some products may contain common allergens such as nuts, dairy, or wheat. Ingredient and allergen information is listed on each product page when available.

You can reach us via email through our Contact page, and we typically respond within 1 business day.

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Have a question? We have answers. Here are some common ones: Where do your products come from? Our products come from carefully selected producers and artisans around the world. We focus on quality, authenticity, and long-standing relationships — many of which span over 40 years — so we can confidently bring you products we truly know and trust., Are your products fresh? Absolutely. We carefully manage inventory and storage to ensure products arrive fresh and ready to enjoy., Where do you ship? We currently ship within the United States., What are your order cutoff times for pickup? To ensure availability and proper preparation, all pickup orders must be placed no later than 5:00 PM, two (2) days before your pickup date., etc.

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Kolsvart Piggvaren (Turbot)- Sour blueberry Candy Fish

Kolsvart Sweet licorice Fish

Kolsvart Roding (Char) - raspberry Candy Fish

Kolsvart Sweet licorice with ginger

Kolsvart Torsken (Cod)- Raspberry & blackcurrant Candy Fish

Kolsvart Gaddan (Pike)- Elderflower Candy Fish

Kolsvart Sour Roding (Char)- Sour Raspberry Candy Fish

Carozzi Quader De Cavra 1/ 8 oz average

Carozzi Gorgonzola Dolce DOP 1/8 wheel 1/ 3 lb average

i Sicillani Primosale Pistachio - 1/ 2 lb average

i Siciliani Primosale Fantasia - 1/ 2 lb average

i Siciliani Primosale with Pesto Genovese DOP - 1/ 2.5 lb average

Dalla Bona Parmigiano Reggiano Export 1/ 1 lb average wedge

Dalla Bona GranDuca - 1/ 4.48 lb average

Dalla Bona Grana Padano - 1/ 1 lb average wedge

Crucolo 1/4 wheel - 1/ 7.5 lb average

Provolone Valpadana - 1/ 12 oz average wedge

Sardo Maturo DOP - 1/ 10 oz average wedge

Piave Vecchio Wedge- 1/10 oz average

Montasio Fresco DOP Wedge - 1/10 oz average

Pecorino Romano - 1/ 8 oz average wedge

Asiago Fresco DOP - 1/ 1.1 lb average wedge

Pecorino al Peperoncino-Chili Pepper 1/10 oz average wedge

Madeo Calabrian 'Nduja Spreadable 1/17.6oz

San Daniele Prosciutto Boneless 24month - 1/ 16lb average

Leoncini Prosciutto Boneless "Centenario" 1/20 lb average

Leoncini Prosciutto Boneless 24 month 1/18lb average

Leoncini Prosciutto Boneless 16 month 1/17lb average

Recla Speck Alto Adige IGP 1/2 cut 1/5lb average

Leoncini Porchetta-Oven Roasted Pork 1/12lb average

Leoncini Oven Roasted Ham with Herbs 1/16lb average

Leonicini Pancetta Smoked Cooked Flat 1/8lb average

Leoncini Mortadella with Pistachio - 1/8lb average

Leoncini Mortadella with Pistachio & Truffle 1/8lb average

Leoncini Mortadella Plain 1/8lb average

DOMAINE DES VIGNES CORNICHONS

Specialty Gourmet Imports (SGI) Distributor

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