Our curated inventory of cured meats imported from Italy accurately convey the distinct flavor, texture and aroma that each specific variety is known for.
From savory and smokey to sweet and spicy, there is an Italian cold cut to reach every part of the palette. At Pure Italian, we’ve carefully curated our inventory of cured meats imported from Italy to accurately convey the distinct flavor, texture and aroma that each specific variety is known for. We carry a complete selection of essential Italian pork cuts like Parma prosciutto, mortadella with and without pistachio, and salami as well as harder to find traditional cuts like speck, guanciale, bresaola and more.
All of our imported Italian cured meats are held up to strict standards for quality and authenticity. If it isn’t good enough for our family tables, it isn’t good enough for the chefs, restaurant owners and specialty grocers across New England that we do business with.
- Pure Italian Prosciutto di Parma DOP min.18 months
- Pure Italian Prosciutto di Parma DOP min.16 months
- Parma prosciutto DOP bound 24 months
- Prosciutto San Daniele 20/22 months
- Prisciutto Crudo Italiano 600 days
- Imported Mortadella w/Pistachio nuts
- Imported Mortadella plain
- Prosciutto cotto
- Salame Toscano
- Salame Genoa
- Salame Napoletano
- Spianata Calabrese
- Speck IGP
- Guanciale approx. 0.5lb each
- Bresaola
- Pure Italian Pancetta all natural
- Imported Smoked Pancetta
- Nduja Calabrese
- Culatello Prosciutto
- Coppa (hot and sweet available)
- Imported Porchetta Toscana
- Lardo approx 0.5lb
- Imported Felino Salame 1.25lb
- Imported Finocchiona Salame
- Imported soppressata sweet or hot
