While we love our products on their own, we have a few favorite ingredients and flavors we recommend for pairing. Think of them more as inspiration rather than recipes, although we're working on some of those, too.
Salametto
How we would eat it:
Butter makes everything better. Our Salametto does, too. But together...don't even get us started. Dice some Salametto and combine it in a food processor with some unsalted butter. Plain butter just won't cut it anymore.
Salametto Piccante
How we would eat it:
In our humble opinion, there are few things that hit the spot quite like linguine con vongole (linguine with clams). What's a better way to spice things up than adding some lightly sauteed strips of our Salametto Piccante. We like to call it a perfect balance of a little bit of brine, brightness, and a whole lot of flavor.
Calabrese
How we would eat it:
We adore our pepperoni, but in truth, the Calabrese is the one we'd put on a pizza. We'd suggest a classic pie with red sauce, shredded mozzarella, and our Calabrese. If you have a pizza oven, total bonus.
Nostrano
How we would eat it:
A wintry radicchio salad with crispy chickpeas, celery hearts, Nostrano (sliced or diced). Drizzle with a little good extra virgin olive oil and be done with it.
Genoa
How we would eat it:
An Impanata (think of it as an Italian empanada) of potatoes, onions, fresh asiago cheese, and Genoa. All housed in a golden package of coarse breadcrumbs. Serve with a slice of lemon.
Toscano
How we would eat it:
A plain cracker or slice of unsalted bread (how they do it in Tuscany) with thinly sliced Toscano. Simply delicious.
Soppressata
How we would eat it:
Thinly sliced on a good country bread topped with a mild, creamy cheese (Robiola, Teleme, Stracchino all do the trick).
Italian Dry (Sliced)
How we would eat it:
A simple yet perfect crostini with a single slice of Italian Dry Salame over some lightly grilled hen of the woods mushrooms. A one bite wonder.
Toscano (Sliced)
How we would eat it:
A plain cracker or slice of unsalted bread (how they do it in Tuscany) with thinly sliced Toscano. Simply delicious.
Genoa (Sliced)
How we would eat it:
An Impanata (think of it as an Italian empanada) of potatoes, onions, fresh asiago cheese, and Genoa. All housed in a golden package of coarse breadcrumbs. Serve with a slice of lemon.
Pepperoni (Sliced)
How we would eat it:
A tomato based galette. Consider it a grown up swerve from your classic pepperoni pizza. We enjoy a base of whole milk ricotta, adorned with sliced garlic, parsley, and sliced heirloom tomatoes (the more colors the better). To finish it off, a healthy helping of Pepperoni on top, oily and all.
Rosemary Ham
How we would eat it:
Impanate. Ribbons of Rosemary Ham, some mozzarella, diced onions, all stuffed in a golden, crispy blanket of deliciousness. What's not to like?
Sweet Apple Ham
How we would eat it:
For your weekend morning escapades, make waffles the main character, not a part of the supporting cast. Take your waffle batter recipe of choice and mix it in some shredded cheese (a properly sharp cheddar is our go to) and thinly sliced oh-so Sweet Apple Ham. Let the waffle iron do its magic. Top it with some butter, syrup, and powdered sugar. Because, why not?
Smoked Ham
How we would eat it:
We love baked eggs. Fill a ramekin with a little marinara and top with an egg, strips of smoked ham, a touch of cream, lots of grated gruyere, and a few grinds of black pepper. Pop in a 425-degree oven for 8-10 minutes and top with some fresh basil before devouring.
Spicy Capicollo
How we would eat it:
An open-faced masterpiece that even Nonna would approve of. Think a golden-toasted slice of sourdough with a light spread of tomato jam that's been reduced to pure sweetness. Top it with thin ribbons of Spicy Capicollo and a drizzle of Calabrian chili oil if you fancy even mroe spice.
Classic Mortadella
How we would eat it:
A pasta salad with your shape of choice (the wackier the better). Hand-torn fresh mozzarella, healthy chunks of Mortadella, basil, and pistachios. Now toss that in an olive oil, lemon-kissed dressing. Cover it in a sheet of grated parmesan like it's the first snow of the winter.
Salame Rosa
How we would eat it:
Honestly, we'd up the sweet vermouth into a Negroni. Enjoy the Salame Rosa on its own. You're welcome.
Pancetta
How we would eat it:
Take some thinly sliced pancetta and wrap it around a fresh fig, securing with a toothpick. Throw a few (or a bunch) in the oven, until crispy and caramelized. Garnish with chives and a drizzle of Aceto Balsamico for a bite of heaven.
Smoked Pancetta
How we would eat it:
A grilled cheese sandwich, our way. Butter on the griddle, sourdough, thick slice of aged white cheddar, and a pile of thinly sliced Smoked Pancetta.
Turkey Galantine
How we would eat it:
An elevated, Italian-inspired Cobb salad with Turkey Galantine cut into 1/2" dice, plenty of our Pancetta cooked until crispy, chopped escarole, cherry tomatoes, gorgonzola, toasted walnuts, roasted butternut squash, and fresh oregano, all tossed with a mustard vinaigrette.
Classic Italian Smoked Sausage
How we would eat it:
On a sheetpan, nestle the sausages in with sweet red and yellow peppers and sliced fennel. Hit the veggies with salt, pepper, and a drizzle of olive oil. Roast in a 400-degree oven for 8-10 minutes. Toss in a some thin slices of orange and roast for another 5 minutes. Done and done.
Spicy Italian Smoked Sausage
How we would eat it:
A bed of creamy polenta with a little olive oil and freshly grated Parmigiano-Reggiano. Crown it with sliced Spicy Italian Smoked Sausage, parsley, and some more freshly grated parm. Heck, we'd even throw a poached egg on top.
Sweet Basil Smoked Sausage
How we would eat it:
Our take on a weeknight fried rice. Using a cast-iron skillet and a little olive oil, brown a few of our Sweet Basil Smoked Sausages. Remove them from the skillet and add some leftover rice, sliced scallions, diced carrots, shaved garlic, salt, and pepper. Slice up the sausages and add them to the rice with a splash of balsamic vinegar. Toss well until everything is heated through and the rice starts to get a little crispy. Add a couple beaten eggs and toss again. Top with chopped fresh basil and enjoy with a glass of white wine and/or a cold beer.
Salt & Pepper Smoked Sausage
How we would eat it:
Nuzzle our Salt and Pepper Sausages into a warmly toasted baguette with a spread of whole grain mustard and caramelized onions to garnish for that irresistible sweetness. We'd recommend a glass or two of Barbera to help with digestion.
Andouille Smoked Sausage
How we would eat it:
Heartiness is what we think of with our Andouille Sausage. We absolutely adore a tomato and beef broth-based stew of sliced Andouille, fresh shrimp, okra, beans, and a little escarole. Some golden-crusted cast-iron cornbread is recommended to sop up the goodness.
Mattinata Breakfast Sausage
How we would eat it:
Introducing the breakfast bite of your dreams. A miniature fluffy homemade biscuit with sliced Mattinata Sausage, and a delicate quail egg. We recommend this as a one bite type of excursion.