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Specialty Meats

Nueske’s Wisconsin Ham
• A traditional style ham, slow smoked over an open fire. (Met) $9 • per pound

Grilled Tuscan Ham
• Seasoned to perfection with rosemary, garlic and pepper. (Met) $11 • per pound

Madrange French Ham
• Mild cured in natural juices. (Met) $10 • per pound

Schinkenspeck
• Air–dried and smoked ham. (Met) $16 • per pound

Jamon Serrano
• A Spanish mountain ham from prized white pigs. Serrano has an intense flavor and denser texture than the Italian versions. (Met) $24 • per pound

Prosciutto di Parma
• A famous Italian ham from Parma, Italy. Air cured with coastal winds, Parma is prized for its buttery, sweet flavor and silky texture. (Met) $24 • per pound

Prosciutto di San Daniele
• A small production Italian ham that is produced near Friuli. Daniele is air cured by the “Bora” or Alpine gusts. Unlike Parma, during the curing process Daniele is pressed. The result is a more compact, intense and salty flavor. (Met) $24 • per pound

Imported Palacios
• Coarser than domestic Chorizo. Palacios is cured with pimenton which adds a distinctive smoky, earthy quality. Mild (All) $8.49 • 9.5 oz — Hot (All) $8.49 • 9.5 oz

Domestic Cantimpalo Chorizo
• More compressed than imported chorizo, this medallion sized chorizo is terrific as a sliced meat for an anti pasti tray. (Met) $14 • per pound

Bresaola
• An air–dried salted beef filet that is delicious, sliced thin and then drizzled with olive oil and lemon. (Met) $22 • per pound

Jacob’s World Famous Andouille
• A delicious smoked pork sausage from LaPlace, Louisiana. (All) $8.99 • per pound

Jacob’s World Famous Tasso
• A cured and smoked ham ideal for cooking. (All) $7.99 • per pound

Biellese Sopressata
• A Berkshire pork salami, coarsley ground, made with Burgundy wine, resulting in deep earthy flavors. (Met) $19 • per pound

Sopressata
• A pork salami seasoned with salt, pepper, sugar, spice and red wine. (Met) $13 • per pound

Finocchiona
• A pork salame seasoned “Florentine style” with salt, spice and fennel. (Met) $15 • per pound

Hot Salame
• A pork salame seasoned “spicy Calabrese style” with salt, sugar, garlic, paprika and spice. (Met) $11 • per pound

Toscano
• A pork and beef salame seasoned with salt, sugar, garlic and spice. (Met) $13 • per pound

Genoa
• A pork and beef salame seasoned with salt, pepper, sugar, garlic and red wine. Molinari (Met) $11 • per pound — Biellese (Met) $19 per • pound

Coppa
• Pork shoulder (available hot and mild) seasoned with salt, sugar, garlic and spice. (Met) $15 • per pound

Individual Salame
• A pepper crusted, sopressata and herb crusted salame. (All) $8 • 10 oz

Home — Martin Wine Cellar 2008