Award winning salamis from Il Porcellino in Basalt, CO. Il Porcellino uses the best heritage breed pork from Colorado & Nebraska. They work with farmers who raise the animals on pasture, feed them a non-GMO and vegetarian diet, never give the animals any kind of growth hormone or antibiotics and give them a happy life. Their salamis use the best Italian spices and ingredients, cure their products all naturally, use all natural beef and hog casings, hand tie them, slow ferment and slow dry them to create maximum depth of flavor, hand package them Every step of the way is artisanal without the use of giant machinery and/or shortcuts.

The name says it all! While its definitely Extra Fancy its still Country Ham, not Prosciutto, not Jamon Serrano or Iberico. Lady Edison Pork in North Carolina starts with the hind legs from NC hogs raised on pasture without the use of antibiotics or hormones by Animal Welfare Approved farmers who raise a 3-way herritage cross of Berkshire, Chester White, and Duroc. They are then cured and aged for 12-18 months by a fellow named Rufus Brown. Winner of a 2017 Good Food Award, it can be found on the menus at such Extra Fancy restaurants as Momofuku Saam Bar, Mateo Tapas and The (Extra Fancy) Pig, this ham brings the funk! 3 oz. packages, thinly sliced

Make next Friday nights pizza night a special affair The Bloomy Rind has stocked our larder with thinly sliced Prosciutto Speciale from Casella's, made in America following the time-tested traditions of Italys norcini. The prosciutto is made exclusively from rare-breed heritage pigs, pasture-raised by small family farmers across the United States. Good pork, salt, and time the traditional way.