Region: Emilia Romagna

This salami from Golfera is produced following an ancient “homemade” method, cased in natural gut and tied by hand. It’s made with select cuts of Italian heavyweight pigs. This is all Italian pork—the swine are born, raised, and slaughtered in Italy. Salame Romagnolo is a medium grain salami with a delicate touch of pepper. The salami…

This 24-month Parmigiano Reggiano comes from over six decades of combined cheesemaking from two of the highest quality dairy co-ops that merged together to form Caseficio di Gavasseto e Roncadella. Their combined styles have blended to form a sweet and salty balance, and cover the full spectrum of what makes their Parmigiano Reggiano exemplary. They…

Caseificio Rosola di Zocca’s Bianco Modenese (White Cow) Parmigiano Reggiano has a soft, straw-yellow color and a granular texture. The taste is rich and dense but full of subtlety. Its strength is offset by a well-balanced velvety butter feeling. The essences of the Appennine meadows offer intense and persistent aromas. The White Modenese cow milk…

This special ham starts with pigs that are born and bred in Italy (Large Whites).  The leg is free from nitrites, nitrates, gluten, milk/lactose, and MSG and has no added polyphosphates.  Braceri, an herbed ham, is layered with a bouquet of fennel, rosemary, coriander, clove, anise, and caraway. The  ham is slow cooked 17 hours.

These Golfera mortadella’s are made specially for Rogers Collection from Italian pork shoulder. The lardo (fat pieces mixed into the paste) comes from the pig’s neck. The traditional style–mortadella con pistachio (with pistachios) contains Sicilian pistachios. The mortadella con trufa (with truffle) contains pieces of black winter truffles from the local mountains and white truffles…

Traditional cheesemaking at its finest, every Parmigiano Reggiano fan should try the cheese made with the milk from Red cows (Vacche Rosse) as it was originally. Grana d’Oro’s Parmigiano Reggiano is made on the Catellani family’s single farm from their herd of 120 cows; they have been farming for over 80 years and are credited…

Parmigiano Reggiano made with brown cow (Bruna Alpina) milk isn’t too far a cry from its Red cow and Fresian brethren, but for true afficiandos the difference is palpable: a bit sweeter with a very delicate complexity. Valserena’s variation on the classic ingredient cheese deserves to be highlighted in a simple risotto or grated liberally over…