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Boar's Head Uncured Sopressata Grande, $16.99/lb
An authentic blend of hand trimmed, coarsely chopped pork crafted with white wine and spices for a robust Mediterranean flavor.
Boar's Head Hot Uncured Capocollo, $18.99/lb
A traditional uncured Italian meat specialty, the flavor of Boar's Head Hot Capocollo is enhanced with hot Italian spices and patient aging.
HORMEL PILLOW PACK Sliced Chorizo, 5 ounce, $4.69
Take your kitchen on a global trek and spice up your next pizza flatbread, panini or plated tapas. A true slice of adventure using old world dry-sausage making tradition with a flair of Spanish style, and made with the highest quality cuts of pork and beef and curated with the vibrant flavors of garlic, pimento, and peppers. Grab a 5 oz pack of pre-sliced, ready-to-eat HORMEL Chorizo with no added nitrates or nitrites to create mouthwatering family meals or spiced up party appetizers with friends. All from the makers of HORMEL America's #1 Pepperoni, (Based on the latest 52 week IRI data.) All trademarks, logos and images are owned by Hormel Foods Corporation, its subsidiaries and affiliates. Copyright Hormel Foods, LLC.
Boar's Head Prosciutto di Parma, $23.99/lb
An age old tradition passed on from generation to generation, Boar's Head Prosciutto Di Parma bears the Ducal Crown certifying it is crafted under strict quality controls in Parma, Italy, from specially bred pigs. Just sea salt, air and time give this prosciutto its fragrant and delicate buttery sweet taste.
Boar's Head Uncured Prosciutto Piccolo, $15.99/lb
A domestic dry cured specialty with an Italian heritage, Boar's Head Uncured Prosciutto Piccolo has a velvety smooth texture that melts in the mouth.
Boar's Head Prosciutto di Parma, $27.99/lb
An age old tradition passed on from generation to generation, Boar's Head Prosciutto Di Parma bears the Ducal Crown certifying it is crafted under strict quality controls in Parma, Italy, from specially bred pigs. Just sea salt, air and time give this prosciutto its fragrant and delicate buttery sweet taste.
