The Collection
Coffee Cured Bresola
Made with a blend of charcoal filtered coffee to add an extra robustness to the Angus beef, this is a flavor snatcher that pairs well with heavier drinks as well as cigars and yet light enough to tickle the tongue by itself. After 3 months of hanging, expect a lighter beef flavor enhanced by the nuttiness of cloves and nutmeg.
Wine Brined Wagyu Rumpetto
Traditional Rumpetto is usually made from pork with a higher fat to meat ratio. However, this is Wagyu Rumpetto and, as the name suggests, comes from cow. On first impression, it would seem heavier in taste but this succulent piece, despite the fat cap and highly marbled nature, is actually quite light in flavor with a tendency to be understated yet highly addictive.
Sichuan Duck Prosciutto
Jamón de Pato or Duck Prosciutto is not really a pork product. Instead, sink your teeth with a taste of something kosher with this cured duck breast. Enjoy by itself or with some friends but be warned as there may not be enough to go around.
Mangalica Lonza
Lonza or lomo is made from the the ancient heritage breed of pigs, the Mangalica (or Mangalitza) pig. Known as the wagyu of pork, you’ll be treated to a rich marbling within a truly sumptuous slice of meat. Pick from multiple different flavors from classics such as Smoked Paprika or excite your palate with other flavors such as Five Spice.
Sichuan Peppercorn Coppa
Coppa or Capicola is one of the queens of the charcuterie world. Made from the pork collar, this whole muscle piece has an excellent balance of fat and meat. For this particular piece, it’ll have fat that will melt in your mouth and meat that will stimulate the senses with a refreshing zest from the Sichuan Peppercorn. Pair this with a great wine and you got yourself a great weekend date for two.
Japanese Wagyu Bresaola
Bresaola made from the finest of Japanese Wagyu. These pieces are not made from any run of the mill Wagyu farms but from the best of the best. Either choose from an Ohmi Wagyu A5 or a Tousa Rouge. Both with outstanding marbling but different in their tastes.