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Behind the Charcuterie Board

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Behind the Charcuterie Board Behind the Charcuterie Board SID WAINER & SON We present to you an exquisite collection SALAMI of premium charcuterie specialties that are sure to adorn your cheese and charcuterie JANSAL VALLEY boards and drive deep savory flavor into WILD BOAR SALAMI culinary creations of your choice. 100% Texas wild boar meat, mixed with fresh herbs and wine for an authentic If you are in search of an item that you do Mediterranean flavor. not see within the following presentation, #346360 6/5.5 oz please do not hesitate to contact us. It will JANSAL VALLEY be our pleasure to find it for you. CURED DUCK SALAMI 100% duck meat with red wine and black peppercorns, aged for 2 months. Bon appétit, #346370 6/6 oz Sid Wainer & Son CREMINELLI BAROLO SALAMI Uncured Italian salami, made with Barolo red wine and crafted without the use of artificial ingredients. #349120 9/5.5 oz CREMINELLI FINOCCHIONA SALAMI Coarsely ground salami mixed with organic fennel and spices, crafted without artificial ingredients. #349140 3/2.75 lb CREMINELLI SOPRESSATA SALAMI Uncured Italian salami, with no artificial ingredients, using a northern Italian recipe with garlic and wine. #349150 9/5.5 oz CREMINELLI SOPRESSATA TARTUFO SALAMI Uncured Italian salami, infused with black JANSAL VALLEY summer truffles and crafted without the use SWEET BABY SOPRESSATA of artificial ingredients. Crafted from coarsely ground premium pork #349180 9/5.5 oz and made without the use of additives or fillers. Each piece is dry aged for a minimum of 30 days DOMAINE DE PROVENCE to develop a firm texture and well-balanced SAUCISSON SEC SALAMI savory taste. This flavorful French-style dry salami is hand tied #113010 8 oz and cured for 30 days. It has an excellent balance of seasonings and layers of robust flavor. JANSAL VALLEY #183350 12 oz SPICY BABY SOPRESSATA Crafted from coarsely ground premium pork DANIELE and made without the use of additives or fillers. GENOA SALAMI Each piece is dry aged for a minimum of 30 days Zesty in flavor with a rich, red texture, this to develop a firm texture and well-balanced spicy, Genoa salami is crafted using wine and fine savory taste. select spices. #113020 8 oz #351480 7 lb avg DANIELE DOMAINE DE PROVENCE SOPRESSATA SAUCISSON SALAMI This dry-hung sausage is made from premium French-style fully cooked pork sausage with pork that is coarsely ground and flavored with roasted garlic in a natural casing, with deep layers all-natural spices. of flavor. #170510 5 lb #112900 1.5 lb DRIED CURED MEAT DANIELE HOT SLICED CAPOCOLLO Made from the finest cut of pork, the solid PROSCIUTTO muscle between the head (“capo”) and the shoulder (“collo”). It is cured with just the right amount of seasoning and hung to age NATURA ANTICA for up to 4 months. SAN DANIELE PROSCIUTTO DOP #344500 5/16 oz AGED 16 MONTHS This exceptional prosciutto is 100% natural and free from any additives or preservatives DANIELE of any kind and is exclusively made in the COPPA extreme north-eastern region of Italy. Crafted from the finest ingredients, this #CWM303 1 6 l b traditional dry-cured whole muscle salami is bursting with savory flavor. #345080 3 lb NATURA ANTICA 14 MONTH AGED PROSCIUTTO ITALIANO DANIELE This delightful gluten-free prosciutto is crafted SPICY COPPA in Italy without the use of artificial ingredients, Crafted from the finest ingredients, this using traditional slow-cure methods and is aged traditional dry-cured whole muscle salami is for 400 days. bursting with spicy flavor. 3 lb #348860 13 lb avg #345090 NATURA ANTICA MILANO’S 14 MONTH AGED SLICED GUANCIALE PROSCIUTTO ITALIANO Salt-cured pork jowl that is spiced with This delightful gluten-free sliced prosciutto is black pepper, juniper berries, and bay leaf, for crafted in Italy without the use of artificial a well-pronounced flavor and delicate texture. ingredients, using traditional slow-cure methods #349010 1 lb and is aged for 400 days. #348870 4/16 oz MILANO’S PANCETTA LEONCINI Salt-cured pork belly that is generously PROSCIUTTO COTTO WITH HERBS spiced with black pepper, juniper berries, Specially selected ham is aromatized inside and bay leaf, and rosemary. out with Mediterranean herbs and spices, hand #349020 3 lb avg tied, and oven roasted. The result is a delicious, savory, subtly herbaceous, moist and tender ham. SOUTHCOAST FARMS #CWBC604104 15 lb BONELESS SERRANO HAM This traditional Spanish dry-cured ham NATURA ANTICA is handcrafted locally for the freshest most PROSCIUTTO DI PARMA DOP savory flavor possible. AGED 16 MONTHS #104380 10 lb Natura Antica Prosciutto di Parma is crafted in the Emilia-Romagna region of Italy, where the air MORTADELLA WITH PISTACHIO is sweet, dry, and aromatic. This exquisite sweetly Made from pork and well-studded with delicious prosciutto is 100% natural, gluten-free, pistachios, this mortadella is somewhat silky and ever so slowly cured. in texture and subtly sweet. #CWM302 1 7 l b #104320 11 lb JANSAL VALLEY SPECK DUCK PROSCIUTTO Speck has a browner color than prosciutto (CURED DUCK BREAST) and is also more dense. This well-marbled Rich and robust in flavor with a unique texture, ham provides bouncy-like texture and deep this duck prosciutto is salt-cured and air dried bold layers of flavor that are smoky and to perfection using 100% cage-free ducks. laced with spices. #346380 6/10 oz avg #103990 5 lb SAUSAGE JANSAL VALLEY HERITAGE IBERICO CHORIZO SAUSAGE This whole cured tenderloin is melt-in-your- mouth delicate with robust flavor and aroma. The 100% Iberico pork is cured in salt, paprika, sugar, and spices for a rich, smoky flavor and strong bouquet. The prized Spanish pigs’ acorn-based diet creates an intensely sweet, nutty flavor and high fat content. #329250 21 oz JANSAL VALLEY HERITAGE IBERICO SALCHICHON SAUSAGE This traditional Spanish summer sausage is made with mild seasonings, allowing the pure Iberico pork flavor to really shine through. This is an excellent choice for enjoying fresh to best appreciate the unique sweet acorn-fed flavor. Simply slice thin and season with a dash of salt BRESAOLA and pepper. #329260 21 oz BERNINA BRESAOLA JANSAL VALLEY HERITAGE Bernina bresaola is 98% lean, raw, and air-cured IBERICO LOMO beef that is aged up to 3 months. It is crafted This Iberico lomo is floral, earthy, and nutty with from lean beef cuts that are specially selected a well-balanced sweetness and firm texture. for their high quality. This bresaola is rubbed and #339770 1 lb avg seasoned with custom blends, berries and aromatic mountain herbs. COVAP #CWM145 2 . 7 l b SLICED SALCHICHON SAUSAGE Skillfully crafted in Spain, using only Iberico pigs, BRESAOLA to result in a premium texture and flavor. This bresaola is air-dried and well-salted. #346200 12/2 oz It is aged for about 2-3 months until it becomes hard and turns almost a reddish, COVAP almost purple-like color. When the aging SLICED CHORIZO SAUSAGE process is complete, it lends a sweet and A well-balanced chorizo sausage, infused with a savory taste. custom blend of spices to obtain its unique flavor. #104390 2 lb #346210 12/2 oz TO PLACE AN ORDER, PLEASE CALL 800.423.8333 OR VISIT SIDWAINER.COM.
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