Meats

Question 1

Chorizo Rioja

Answer 1

Spanish-style salami with both sweet and smoked paprika, garlic and oregano.

Question 2

Finocchiona

Answer 2

is a traditional Italian salami with garlic, black pepper & fennel

Question 3

Sweet Sopressata

Answer 3

The flavor profile is sweet and classic: black pepper, white wine, and a hint of garlic. Dry cured
in the classic salami style, this pasture raised pork Soppressata contains no antibiotics and no nitrates. There is nothing to mask the perfect melding of fennel, garlic, black pepper and paprika.

Question 4

Saucisson Sec

Answer 4

Saucisson or saucisson sec is a family of thick, dry-cured sausages in French cuisine. Typically made
of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami or summer
sausage.

Question 5

San Danielle Prosciutto

Answer 5

A designated product of Italy coming from the Friuli Venezia Giulia region around the
town of San Daniele. The hams have to exclusively come from Italy. The climate of San Daniele allows for the hams
to be cured with only salt and no other additives or preservatives. The hams are covered with sea salt and stored
at a low temperature and are cured one day per each kilo. The salted hams are placed into higher humidity rooms
for 4 months. After resting the hams are washed with lukewarm water. The hams are matured for at least 13
months. The part of the ham not covered with rind is smeared with sugna, a paste made from lard and flour. At the
end of the 13th month, the hams are inspected and then branded.