Cooked Meats

Aldo Zivieri's mortadella starts with shoulders of pork that are cubed and mixed with garlic, salt and spices then minced through increasingly fine...

 Mauro and Chiara Casetta use hams from their own free-range, Large White pigs to make their prosciutto cotto. The hams are marinaded in an aromati...

Porchetta is the loin and belly of the pig that is rolled up with a delicious paste of rosemary, bay, fennel and garlic and roasted for 8 hours. Cu...