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Charcuterie

Charcuterie

Cacciatori, Bresaola, Mortadella, Ventricina Piquante ... how can single words in this lovely language describe food so beautifully?

Salamis made exactly as Cremonese farmers made them centuries ago. Perfect Parma and Pancetta. Chorizos, sabadenas, salchichon, cebo. Spanish tapas of chicken or lemon pinchitos and min chorizos.

Polish horseshoe Wiejska sausage, skinny sticks of Kabanos or the delicious tender treat of garlic and caraway Krakow Dry, low-fat, smoked pork loin.