At Caffe Bottega Italiana, you can always find gourmet imported Salumi and Cheeses from Italy.

To preorder, email us at [email protected]. Please include your selection, amounts, and the time and date when you will be picking up your order. For same day orders, please call.

MEATS

• Bresaola. Air-dried, salted beef from Northern Italy’s Valtellina Valley, naturally aged until it develops a deep ruby color and subtle aroma. Bresaola offers notes of sweet and delicate spice and a pleasantly silky finish.
• Cacciatorini Alps salame. Small, rustic Italian cured sausages known for their intense, savory flavor and firm, chewy texture.
• Coppa Italiana – Sweet. Expertly crafted cured pork collar, seasoned with aromatic herbs.
• Coppa Italiana – Spicy. Infused with bold spices, this Italian charcuterie delivers a balanced and aromatic fiery kick without overwhelming the palate.
• Guanciale DOP. Traditional Italian cured pork cheek seasoned with salt, pepper, and aromatic spices before slow curing. Essential for classic Roman Carbonara and Amatriciana sauces.
• Mortadella with Pistachio. Finely seasoned pork product from Bologna. Gently cooked until luxuriously smooth and tender, studded with delicate cubes of pistachio and back-fat lardo and mildly spiced with white pepper, coriander, and myrtle.
• Pancetta Italiana. Pork belly seasoned with salt, pepper, and aromatic herbs, then slowly aged to develop its signature savory depth and delicate sweetness. Great for adding richness and complexity to pasta, soups, vegetables, and charcuterie boards.
• Porchetta Italiana. A delicacy from Rome, porchetta is a savory roast made from seasoned pork belly, often wrapped around a loin. Aromatic, savory, and deeply flavorful, porchetta delivers a perfect balance of juicy richness and herb-infused brightness.
• Prosciutto di Carpegna. Distinguished by a delicately sweet and slightly nutty taste, balanced salinity, and tender texture, this cured ham undergoes meticulous aging over 14 months. One of Italy’s rarest prosciuttos, it boasts aromas of herbs and mountain air, reflecting the unique microclimate of the Marche region.
• Prosciutto di Parma 24 months. Italy’s most celebrated cured ham, aged for two years, boasts a velvety texture and nutty flavor. Elevates dishes with delicate saltiness and an aromatic, balanced profile.
• Prosciutto San Daniele 20 months. Iconic Italian cured ham from San Daniele in Friuli Venezia Giulia, known for its sweet, delicate flavor and silky, melt-in-your-mouth texture
• Salame Emilia – Sweet. A velvety, harmoniously balanced artisanal creation from finely ground pork, neither too salty nor too spicy.
• Salame Emilia – Spicy. An artisanal triumph, coarsely ground pork meets a fiery kick of chili pepper and paprika. Slow-cured for a robust and zesty flavor.
• Salame Finocchiona. A classic Tuscan salami flavored with fennel seeds and red wine. Its bold, aromatic taste makes it a standout in Italian charcuterie.
• Sopressata Calabrese – Spicy. Crafted from coarsely ground pork, seasoned with garlic and hot pepper, this slow-cured, slightly spicy sausage adds a distinctive kick to charcuterie or culinary creations.
• Speck Alto Adige IGP. A gem from the Italian Alps, this carefully smoked ham boasts a harmonious blend of flavors, marrying light smokiness with aromatic spices.

CHEESES

• Asiago Fresco DOP. Cherished for its mild, milky flavor and smooth texture, this fresh cheese embodies the Asiago region’s essence. Perfect for slicing, adding an authentic touch to sandwiches and salads.
• Cacio di Roma. A traditional sheep’s milk Roman table cheese aged just long enough to develop its signature smooth, supple texture and mild, gently tangy flavor.
• Caciocavallo Italiano. A semi-hard Southern Italian cheese from the provolone family with savory and slightly tangy flavors.
• Caciotta with Black Truffle. A soft, creamy Italian table cheese infused with fragrant black truffle for an earthy, luxurious aroma.
• Fiore Sardo DOP. A Sardinian sheep’s milk cheese with a robust flavor, smoked and aged for unique complexity, combining smoky, savory, and nutty notes. Great for grating, shaving, or on cheese boards.
• Fontina Val D’Aosta. A luscious and intense Alpine cheese, aged to perfection, revealing a creamy, semi-soft texture and nutty, fruity flavor.
• Gorgonzola Dolce DOP. Classic Italian blue cheese made from cow’s milk, aged to develop its signature blue-green veining, creamy texture, and bold, complex flavor.
• Grana Padano. Historic Italian hard cheese crafted in the Po River valley from partially skimmed cow’s milk and slowly aged to develop its signature firm, granular texture and savory, nutty flavor. Milder and less salty than Parmiggiano Reggiano.
• Parmiggiano Reggiano 24 month. Crafted in Emilia-Romagna, this hard, granular cheese boasts a rich, nutty flavor and crumbly texture. Aged for 24 months, an essential for grating, shaving, or savoring.
• Pecorino Gran Cru. Aged Italian sheep’s milk cheese crafted in Sardegna using Parmiggiano Reggiano techniques. Known for its robust, full-bodied flavor and firm, crumbly texture. Rich and aromatic, Pecorino Gran Cru is exceptional shaved over pasta and risotto, paired with honey or fruit, or savored on a cheese board.
• Pecorino Pepato. Sicilian sheep’s milk cheese studded with black peppercorns, giving it a distinctive spicy, aromatic bite. Firm yet slightly crumbly, it combines the rich, nutty flavors of aged pecorino with the bold warmth of pepper, creating a balanced and lively profile.
• Pecorino Toscano Aged. Firm, flavorful Italian sheep’s milk cheese matured to develop a rich, nutty taste with slightly tangy, savory notes and a crumbly, dense texture.
• Pecorino Toscano Fresh. Young, mild Italian sheep’s milk cheese with a soft, creamy texture and delicate, slightly tangy flavor.
• Pecorino with Truffle. Firm yet creamy, this sheep’s milk cheese is infused with aromatic truffles, creating a rich, earthy flavor that elevates its naturally nutty, tangy character.
• Piave Mezzano DOP. A firm Italian cow’s milk cheese from the Veneto region, known for its sweet, nutty flavor and smooth, dense texture. Piave Mezzano is aged one to three months.
• Provola Affumicata. An Italian smoked cheese with a rich, creamy texture and distinctive aroma, perfect for melting on pizza or enjoying on its own.
• Provolone Valpadano. A Po Valley gem aged to perfection, boasting a semi-hard texture with a harmonious blend of mild and nutty flavors. Milder than provolone piccante. Ideal for slicing or melting.
• Provolone Piccante Classico. A semi-hard cheese aged to unveil sharp, tangy flavor. Piquant notes make it versatile for sandwiches or snacking.
• Toma Piemontese. A semi-soft Italian cheese from the Piedmont region, made from cow’s milk. Toma Piemontese has a creamy, slightly elastic texture and a mild, buttery flavor.
• Ubriaco. This cow’s milk cheese is “drunken” in Merlot during aging. This process imparts a distinctive fruity aroma, rich color, and subtly sweet, tangy flavor while maintaining a creamy yet firm texture.