Cacciatorini, so named for the hunters who used to carry around these small, coarse-ground dry sausages, is traditionally seasoned with red wine, garlic, and in the Diavolo version, Mediterranean spices & peppers to give it a little bit of a spicy kick.
Hitting all the right notes, Olympic Provisions gives us this excellent country pate with fresh herbs and pistachios, topped off with a generous layer of p
Saucisson Sec Basque is Biellese's fine French Basque-style pork sausage - coarse-ground, seasoned with red wine, and of course, pepper, giving it a spicy
Dry cured in the classic Tuscan salami style, this pasture raised pork Finochionna (fin-OHK-ee-own-ah) contains no antibiotics and no nitrates. There's not