Charcuterie

Astoria's Alps sausages, handmade since 1920s, follow a 1,000-year-old recipe, using lean pork, salt, pepper.

$15.99

Lombardy's tough beef, salted, cured for months, loses weight, sliced thin as carpaccio, named "bresada."

$19.99

Derived from "sourico," this spicy Spanish sausage features fermented pork seasoned with garlic, paprika, salt.

$19.99

Spanish smoked pork sausage, "sourico" derived, fermented, seasoned with garlic, paprika, salt. Regional variations abound.

$19.99

Iberian pork, sea salt, paprika, garlic, olive oil - cured for a month in Spain.

$18.99

Fermin's spicy Spanish sausage: acorn-fed Iberian pork, sea salt, hot paprika, cured for a month.

$18.99

French-style boneless pork ham, premium quality pig legs, slow-cooked in own juices with no additives.

$15.99

Ancient Greek recipe: hot soppressata with paprika, pepper flakes, garlic, slow-cured into spicy dry meat.

$19.99

Southern Italian soppressata: a sweet, crisp, garlic, slowly cured, traditional flavor in natural casing.

$15.99