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iGourmet Prosciutto

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igourmet.com's Meat and Cheese Favorites brings together over three pounds of our best-selling cured meats and savory cheeses. Thi...s basket includes: Saucisson Sec: Saucisson Sec is a pork sausage, naturally air-dried. Made from a time-honored recipe from the mountains of France. (8 oz) Busseto Salami: Busseto Dry Salamis have been slowly air-dried and seasoned to perfection. (10 oz) Prosciutto Oval by Principe: Imported from Itlay this proscuitto is cured to perfection. (1 oz) French Mustard: Imported from France, this mustard pairs perfectly with the included meats. Beemster Gouda: Created using the Beemster artisan techniques, Beemster Gouda offers a great full flavored taste from the masters of Dutch cheese. (8 oz) Wexford Mature Cheddar: A sharp cheddar from Ireland that is perfect for snacking, cooking or melting over burgers. Allgäu Emmental: Made from pure Bavarian milk, this German cheese is high in protein with a refined flavor. (8 oz) Mini Toasts: Perfect for serving with cheeses, fruit, and spreads when entertaining. (4 oz) Gift Presentation: This gourmet gift is hand assembled in a wooden oval basket, finished with an elegant dark brown ribbon. Please note that any item temporarily out of stock will be substituted with a similar item of equal value. read more

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This meat and cheese gift basket is jam-packed with a robust assortment of five ready to eat meats with four complementary cheeses..., including: Serrano Ham: This cured ham from the famed white pig is only made in Spain's mountainous regions. (3 oz) Saucisson Sec: A unique French-style dry salami characterized by its distinctive flavor. (8 oz) Chorizo by Palacios: Wonderful authentic Spanish Chorizo, perfect for tapas or paella. (7.9 oz) Casalingo Salami by Creminelli: The salami of the house" is derived from the Italian tradition of each household producing its own salami. Made by Creminelli's family for generations. (5.5 oz) Prosciutto di San Daniele by Principe ? Sliced: The cold air coming from the foothills of the Alps clashes against the hot streams of the Adriatic Sea, thus creating climate conditions that are extremely favorable for ageing processes of this unique item. (1 oz) Dijon Mustard: High quality French mustard, great to spread on top of the meats and cheeses. (7 oz) Collier's Cheddar: The ancient Celtic country of Wales, famous for its beauty and musical heritage, has produced high-quality cheese for hundreds of years. Taste and value were always the main criteria and this has never been more apparent than in Collier's Powerful Welsh Cheddar. (8 oz) Manchego: Manchego is Spain's most famous cheese. Produced in La Mancha in Central Spain, true Manchego is made from 100% sheep's milk. (8 oz) Goat Gouda: A tangy, satiny, mouth-watering gem from The Netherlands. (8 oz) Piave: Piave cheese is born from the cheese making traditions of the land surrounding the ancient river, in which the curd is cooked and the cheese is aged until it is hard. The area surrounding the river is also where the milk is collected to produce Piave. The cheese has an intense, full-bodied flavor that increases with age and makes this cheese absolutely unique. (8 oz) Water Crackers: Perfect for serving with cheeses, fruit, and spreads when entertaining. (2 packages, 3 oz each) Gift Presentation: Hand assembled in a wooden oval basket, finished with an elegant dark brown ribbon. Please note that any item temporarily out of stock will be substituted with a similar item of equal value. read more

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The term charcuterie comes from "cooked meat," or chair cuite in French. It encompasses a range of culinary delights, including sa...lami, hams, and pates. This elegant gourmet gift celebrates this culinary style by featuring varying styles of charcuterie from all over the world. This feast-sized assortment is perfect for families, parties, or holidays. Included in this collection are: Salami Barolo by Creminelli: The richness of the Barolo lingers in this already robustly flavored artisan salami. (8 oz) Olli Salumeria Artisan Salame: Olli Salumeria makes artisanal slow-cured meats based on original 160-year-old family recipes. Their products are made with pork from heritage-breed pigs, pasture raised on family-owned sustainable farms. (6 oz) Paté de Campagne: The traditional paté of France. Coarsely ground pork meat and pork liver are spiced with onions, garlic, parsley, bay leaves and thyme. The mixture is then slowly cooked in the traditional way. The result: a culinary delight. (8 oz) Mousse Truffee: Featuring black truffles and flavored with Pineau des Charentes and Sherry, this mousse has an unbelievable silky texture. (8 oz) Piccolo Ham with Rosemary by Principe: From Principe, the makes of inimitable San Daniele prosciutto, comes this delicious rosemary infused ham. (2.5 lb) Sliced Italian Prosciutto: This succulent, fruity Prosciutto is produced, sliced, and packaged in Italy under strict supervision. (3 oz) Sliced Serrano Ham: Authentic Serrano, made using only fresh ham of the white pig. Salted, cured and aged 9 months. (3.5 oz) French Cornichons in White Wine Vinegar: Crisp, tart baby cucumbers drenched in white wine vinegar, pearl onions, and select spices. (12 oz) Edmond Fallot Dijon Mustard with Burgundy Wine: In the town of Beaune in Dijon, France, Fallot still grinds its mustard seeds the traditional way. So flavorful and potent, this is a "must have" for true mustard lovers. (7 oz) igourmet.com Signature Cheese Serving Knife: Specifically crafted for igourmet.com, this multi-function cheese knife is the perfect tool to easily slice uniform servings of your favorite cheese. Bamboo Cheese Board: A stunning and durable gift that will be enjoyed for years to come. Please note that any item temporarily out of stock will be substituted with a similar item of equal or greater value. read more

iGourmet

San Daniele is not only a ham, but also a place. Located just a stones throw from the Pre-Alps, San Daniele is on the shores of th...e river Tagliamento. It was in Friuli where San Daniele ham found the ideal environment and the best micro-climatic conditions to become an Italian culinary wealth. The Celts, the first "salters" figured out that this was the perfect place to cure hams with the low humidity, excellent ventilation, and pre-Alpine hillside climate. The Romans carried on the techniques of the Celts and, today, this tradition is protected with DOP status (Protected Designation of Origin). San Daniele Prosciutto is recognized and loved throughout the world. Please note: The San Daniele Prosciutto is boneless. read more

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Send this collection of the world's finest cured meats to your favorite carnivore. It includes: Spanish Chorizo by Palacios: This ...wonderful authentic Spanish Chorizo is perfect for tapas or snacking. Its meat and natural ingredients are carefully selected, creating a smoky, earthy, sweet and tangy sausage. (7.9 oz) Hengestenberg German Mustard: Made from a mixture of yellow and brown mustard seed, harmoniously combined with vinegar, salt, and spices. (3.5 oz) Sopressata by Beretta: Fratelli Beretta, (producer of Prosciutto di Parma®, Mortadella, Salami, and other Italian specialties) is a family business that has enjoyed success for almost two centuries, owing to their dedication to producing products with the finest ingredients. The statement "La qualitá é una tradizione di famiglia" (Quality is a family tradition) is the motto that guides the company. Sopressata is a style of pork salami that is characterized by a distinctive flavor. 6 oz) Saucisson Sec: This naturally air-dried pork sausage is made from a time honored recipe from the mountains of France. (8 oz) Busseto Dry Cured Salami: Busseto Dry Salamis have been slowly air-dried and seasoned to perfection. (10 oz) Prosciutto di San Daniele by Principe: This is our favorite brand of San Daniele prosciutto, imported directly from Italy. A must have for any traditional antipasto or charcuterie course. (1 oz) Gift Presentation: Hand assembled on a bamboo tray, finished with an elegant dark brown ribbon. Please note that any item temporarily out of stock will be substituted with a similar item of equal value. read more

iGourmet

Authentic Prosciutto di Parma is now available pre-sliced in attractive, convenient vacuum-sealed packs. Get all of the convenienc...e of pre-packaged and pre-sliced meats with a gourmet twist. This succulent, fruity Prosciutto di Parma is produced, sliced, and packaged in Italy under strict supervision. If our 15 lb. whole leg Prosciutto di Parma is too much for you, try one of these on for size! Made by Fontana. Product of Italy. read more

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The microclimate of Italy's San Daniele del Friuli is a key and irreplaceable element of prosciutto's amazing taste. The cold air ...coming from the foothills of the Alps clashes against the hot streams of the Adriatic Sea, thus creating climate conditions that are extremely favorable for aging processes. Only the legs that pass the rigid quality control of Principe (more than 15% are discarded at their arrival in the Company's factory) are branded and destined to the production of San Daniele Prosciutto. The salting of San Daniele Products follows a procedure called "full salting": the leg is entirely covered with sea salt and is left for about a week in low-temperature cells. At the end of this stage, hams are "brushed" to eliminate external salt, they are trimmed with a knife and hung for a period of 100-105 days. At this moment the slow and progressive ageing process begins, lasting at least six months. Only the hams that pass the rigid controls will display the indelible brand of San Daniele D.O.P. The very latest line of Pricipe's sliced meats comes in an eye-catching, practical packaging: the Principe Ovals. The structure of the container ? featuring a distinctive oval shape ? consists of an extractable tray (patented design) that eliminates the need to transfer the slices to a serving tray so it can be taken straight to the table. The slices are laid out as you would expect from the delicatessen, coming apart effortlessly at the moment of consumption. To safeguard the quality of the product, Principe's ready-sliced products are rigorously packaged in a protective atmosphere. Sealed trays undergo a total removal of oxygen, which is replaced with a mixture of inert gases allowing the product to maintain its freshness and smell naturally for a longer time. read more

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Fratelli Beretta, (producer of Prosciutto di Parma®, Mortadella, Salami, and other Italian specialties) is a family business that ...has enjoyed success for almost two centuries, owing to their dedication to producing products with the finest ingredients. The statement "La qualitá é una tradizione di famiglia" (Quality is a family tradition) is the motto that guides the company. Sopressata is a style of pork salami that is characterized by a distinctive flavor. Salamis such as these were traditionally handmade in the Italian countryside by peasant farmers and their wives. Today, Beretta Sopressatas are made from the finest ingredients available in ultra-clean, modern facilities in the U.S.A. to exact Italian specifications. Varieties sold separately. read more

iGourmet
$6.99 $8.99
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Fratelli Beretta, producer of Prosciutto di Parma®, Mortadella, Salami and other Italian specialties, is a family business that ha...s enjoyed success for almost two centuries, owing to their dedication to producing products with the finest ingredients. The statement "La qualitá é una tradizione di famiglia" (Quality is a family tradition) is the motto that guides the company. read more

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Our new favorite ham! From Principe, the makers of inimitable San Daniele prosciutto, comes this delicious rosemary-scented ham. P...iccolo is a fully cooked, family sized ham obtained by roasting the heart of a fresh ham joint in a dry heat oven. A scattering of natural rosemary from the Northeast of Italy perfumes the lean, savory meat. At 2.5 lbs, this ham is the perfect size for family gatherings. Gluten Free. Imported from Italy. read more

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Cotechino means the winter season has arrived to Italians. Also called Zampone, it is most often produced in the Emilia-Romagna re...gion. This traditional sausage from Italy has just recently been approved to enter the U.S. market. It is a cooked pork sausage that gets its name from the Italian word cotiche, or the cooked prosciutto rinds, that are within the sausage. This wonderful product is a seasonal item that is most often enjoyed during holidays. Made here in the U.S. to exact Italian specifications. read more

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Chefs from New York to San Francisco are giving Edward's of Surry, Virgina Surryano Ham their highest ratings and using it (instea...d of expensive Prosciutto, Serrano, and Westphalian imports) when their culinary creations call for lean, dry-cured ham. Surryano Hams are produced only from rare Heritage Breed Berkshire hogs, 100% pasture-raised to produce perfectly marbled meat and a rich, distinctive flavor. Surryano ham is dry cured in salt, then smoked for a full 7 days over smoldering hickory. After that, each leg is aged for a minimum of 400 days. Presliced paper thin, this ham is moist, delicate and perfect for appetizers, hors d'oeurves, and entrees of all kinds. Ready to serve. read more

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Imported from Germany, this thinly-sliced Black Forest Prosciutto is gently smoked and air-dried for a robust flavor. Black Forest... ham is produced only in Germany's Black Forest and has to fulfill strict regional stipulations. Each pork leg is salted, then seasoned by hand according to traditional recipes, handed down through generations. It takes four to six weeks to salt the leg, after which the ham is then air-dried before being smoked gently over fir wood. The typical feature of Black Forest ham is its smoky flavor, hearty taste,and typical dark color. This century-old production method guarantees a supremely tender meat with a delicate, sophisticated flavor. read more

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Lardo is salt-cured pork back fat spiced with black pepper and nutmeg. This creamy, white fat is used throughout Northern Italy an...d Austria, where it is served like salami or prosciutto. Lardo is an easy way to enrich dry meats-- just wrap a pork tenderloin or quail in lardo before roasting, or add a cube or two to a pot of beans or stew for added richness. This lardo is unsliced slab. Milano salumi has been handcrafted in Italy, dating back six generations to the early 1800's. The Milano family had a provisions business traveling throughout Italy collecting different ingredients and spices. In 1903, the grandfather of Milano's current owner traveled to America with hopes of continuing to make salumi. Over one hundred years later, the Milano family tradition of making salumi is still carried out today right here in the center of Manhattan's Meat Packing District. What really sets Milano's Suino D'Oro apart is the quality of the salumi itself. We could say much about the quality of the raw ingredients they use- 100% all natural Duroc pork sourced from family-owned farms in Iowa, which is vegetable fed, with no growth hormones or antibiotics added. The finest spices imported from Italy are also used, such as Mediterranean sea salt, peppercorn, fennel, and Calabrian chili peppers. However, what really sets Milano's apart is the skill, passion, and palate of the craftsmen. Weights may vary, as this is a natural product. read more

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La Quercia Speck Americano is made in Iowa by smoking prosciutto with applewood. This is exceptional ham for the sophisticated Ame...rican palate. The evocative aroma and warm flavor of a wood fire make this a familiar eating experience; the natural sweet flavor of the aged prosciutto offers a delicate contrast. This Speck is cured for a minimum of 35 weeks, while Speck of Valtellina is typically cured for only 18 weeks, and Speck Alto Adige is cured a minimum of 20 weeks. The aging time is a major factor that influences La Quercia Speck's richness of flavor. Speck Americano is smoked at the end of its natural dry curing (only pork and sea salt, no nitrite, nitrates or other ingredients). Thus, the smoke finish is light and inviting and does not interfere with the sweetness of the meat. Speck from the Italian regions is smoked at the beginnings of its dry curing. This causes the smoke flavor to penetrate and then concentrate and intensify as the meat dries. The pigs used in La Quercia have access to the outdoors, room to move around, and to root. Made from organic Berkshire cross pork raised with no antibiotics, no animal by products, and no added hormones. read more

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This fully cured pork belly is rich and delicate, seasoned with freshly ground rosemary, peppercorns, and bay leaf. This pancetta ...is made from mixed heirloom hogs, predominantly Lancaster, Large White, and Duroc. Though it is delicious crisped like bacon, it is also excellent sliced very thin and served without cooking. Made by hand in Iowa by award-winning cured meat artisans Herb and Kathy Eckhouse. Herb and Kathy Eckhouse started La Quercia, in Norwalk, Iowa, to create premium quality American prosciutto. Their appreciation for prosciutto grew out of the three and a half years they lived in Parma, Italy. Their ambition to create their own came from their desire to take the bounty that surrounds them in Iowa to its highest expression. They wanted to contribute to the growth of premium artisan-made American foods by offering fine quality, dry cured meats. Iowa, with its abundance, was the natural place to do this. Just pork, sea salt and spices. No nitrites, nitrates, or substitutes. read more

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