A v a n t - L a r d’ e

A v a n t - L a r d’ e A v a n t - L a r d’ e A v a n t - L a r d’ e
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A v a n t - L a r d’ e

A v a n t - L a r d’ e A v a n t - L a r d’ e A v a n t - L a r d’ e
Home
Farm
Products
Jamon
Press | Awards
Bio
Gallery
Contact
More
  • Home
  • Farm
  • Products
  • Jamon
  • Press | Awards
  • Bio
  • Gallery
  • Contact
  • Home
  • Farm
  • Products
  • Jamon
  • Press | Awards
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Whole Muscle - Food Service only

100% AMERICAN MANGALITSA

Close-up of a slice of cured meat with marbled fat.

Mangalitsa COPPA - aged a minimum of 5 months

  • Siciliano - Sicilian Chili | Wild Oregano (Good Food Award Winner 2023)
  • Piemonte - Barolo | Warm Spices
  • Espana - Pimenton de La Vera | Garlic  (Good Food Award Finalist 2019)

Finely sliced cured meat on a black surface.

mangalitsa LARDO - aged 8 months minimum

Made in traditional and renowned slow methods. Inspired by Lardo di Colonnata IGP, of the ancient Carrara marble quarries of the Apuan Alps above Tuscany.

  •  Colonnata - Natural Sea Salt | Rosemary | Black Pepper | Garlic 

 

Close-up of a sliced cured meat on dark surface.

mangalitsa CULATELLO - Aged a minimum of 1 year

The King of Salumi. The best part or "heart of the ham."  Inspired by and made in the ancient style and PDO methods of Culatello di Zibello  - with high respects to the region of Polesine Zibello, Italy.  


Ingredients: Natural Sea Salt | Red Wine | Garlic | Black Pepper

Sliced cured meat labeled Incontro Cured with Mangalitsa pork.

mangalitsa Guanciale- aged a minimum 0f 4 months

Dry salt cured and age in traditional, yet warmer aging climate to draw out the natural sweetness and preferred nuttiness of this fantastic Mangalitsa jowl.


Ingredients: Natural Sea Salt | Sage | Rosemary | Garlic | Black Pepper | Chili 

Cured slice of lard on a black surface.

PANCETTA STESA - AGED A MINIMUM OF 6 MONTHS

Made in traditional and well regarded slow methods. Always dry cured and aged for a minimum of 6 months. Texture and performance is second to none, due to the silkiness and melting pint brought on only by purebred Mangalitsa pork.


Ingredients: Natural Sea Salt | Rosemary | Thyme |Garlic | Black Pepper

Beef rib cap arrotolata & Black truffle

The marbling and depth of the rib cap (spinalis) meet the earthy perfume of black truffle in this truly one-of-a-kind salumi. Hand-crafted, delicately salt-cured, rolled with black truffle, and patiently aged to perfection, allowing time to concentrate its natural flavors into something deeply savory, aromatic, and exceptionally refined. A rare expression of luxury, time, and craftsmanship.

Please email tony@incontrocured.com for wholesale inquiries

Copyright © 2018 INCONTRO CURED - All Rights Reserved.

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