Our mission is to craft salumi in the finest Italian pastoral traditions, using the highest-quality meats and ingredients. Our meat will only come from family farmers committed to the well-being of their animals and their land. The animals must never be given antibiotics, artificial growth hormones, growth-promoting agents or meat by-products. They will eat only the finest grains and natural feed. This commitment to producing healthy, naturally raised animals of outstanding quality is essential to the production of all Paganelli's salumi.
 $25Guanciale Guanciale is the cured meat from the jowl of the hog and the name derives from the term, "guancia", meaning cheek |  $19Pancetta Pancetta is cured just enough to allow for some moisture to remain in the meat before resting for up to two weeks in cool, state of the art curing rooms. |  $25Coppa - Capocollo - Soppressa All three varieties have a texture that is reminiscent of a Prosciutto, flavors can range from delicate and mellow to the more robust and spicy Capocollo. |
 $50Bresaola Bresaola is dark red and should have almost no fat at all, it is sliced very thin and served as an antipasto. |  $28Gentile The salami is aged for three months in the same climactic conditions that create the world famous Prosciutto di Parma. |
