Prosciutto is a completely natural cured meat; the only ingredients are pork and salt. Like the majority of traditional products from Emilia Romagna, the secret of Prosciutto also lies in its area of production, where a series of factors such as temperature, air, and the wind arriving from the sea allow it to evolve into an excellent product not found anywhere else. Through the maturing process, you can obtain different levels of quality of prosciutto and its distinctive trademark, besides the flavor, is a stamp on the pork rind that indicates the origin and standard of excellence of this product.

Prosciutto is a completely natural cured meat; the only ingredients are pork and salt. Like the majority of traditional products from Emilia Romagna, the secret of Prosciutto also lies in its area of production, where a series of factors such as temperature, air, and the wind arriving from the sea allow it to evolve into an excellent product not found anywhere else.

Through the maturing process, you can obtain different levels of quality of prosciutto and its distinctive trademark, besides the flavor, is a stamp on the pork rind that indicates the origin and standard of excellence of this product.

Coppa Piacentina is produced in the northernmost area of Emilia-Romagna and though the pig can be raised in surrounding areas, the final process has to be finished in the territory of Emilia because of its characteristics of climate and territory. Coppa comes from an area of the pig’s neck that has very red meat with shades of fat.
Coppa Piacentina is produced in the northernmost area of Emilia-Romagna and though the pig can be raised in surrounding areas, the final process has to be finished in the territory of Emilia because of its characteristics of climate and territory. Coppa comes from an area of the pig’s neck that has very red meat with shades of fat.
Prosciutto Cotto is a cooked form of prosciutto as it is boiled prior to use. It is made from the pork shoulder that’s low in salt and high in flavor. Cotto may resemble American-style baked ham in appearance but the similarity ends there.
Prosciutto Cotto is a cooked form of prosciutto as it is boiled prior to use. It is made from the pork shoulder that’s low in salt and high in flavor. Cotto may resemble American-style baked ham in appearance but the similarity ends there.

Mortadella di Bologna is a cured pork meat carefully selected and then ground in special mincers.  Mortadella has a round shape, protected by a rind under which you will find pink meat with white dots called “small lards”. Mortadella can be thinly sliced or cubed and eaten as an appetizer.

Mortadella di Bologna is a cured pork meat carefully selected and then ground in special mincers.  Mortadella has a round shape, protected by a rind under which you will find pink meat with white dots called “small lards”.

Mortadella can be thinly sliced or cubed and eaten as an appetizer.

Pancetta is also a cured pork meat and is produced in the area of Piacenza. The mean has a unique flavor that only the northern area of Emilia can give. The majority of this cured meat is made up of fat, with a small percentage of meat. Pancetta di Piacenza, when thinly sliced, will melt in your mouth.
Pancetta is also a cured pork meat and is produced in the area of Piacenza. The mean has a unique flavor that only the northern area of Emilia can give. The majority of this cured meat is made up of fat, with a small percentage of meat. Pancetta di Piacenza, when thinly sliced, will melt in your mouth.
Salame Felino is produced in some small towns in the province of Parma.  The salami has very old origins and after years of trial and error, we were able to reach the final result that enhanced its status to a product of “protected geographic indication”. It is produced with pure pork and has a wood colored rind while the inside is blood red with pieces of fat.
Salame Felino is produced in some small towns in the province of Parma.  The salami has very old origins and after years of trial and error, we were able to reach the final result that enhanced its status to a product of “protected geographic indication”. It is produced with pure pork and has a wood colored rind while the inside is blood red with pieces of fat.
Lardo di Colonnata is made using two great Tuscan products: the white marble from the Apuan Alps, and pork, the main type of livestock in the region. The Lardo takes its color from the marble, a creamy white, veined bronze topped with salt and spices and its composed for the majority of fat.
Lardo di Colonnata is made using two great Tuscan products: the white marble from the Apuan Alps, and pork, the main type of livestock in the region. The Lardo takes its color from the marble, a creamy white, veined bronze topped with salt and spices and its composed for the majority of fat.
Speck is an Italian cured, smoked meat native to the Alto Adige, a region that straddles Northern Italy and Southern Austria. To make speck, a boned pork leg is cured in salt, and spices like laurel and juniper, then intermittently slow-smoked, using pine or juniper wood for several months.
Speck is an Italian cured, smoked meat native to the Alto Adige, a region that straddles Northern Italy and Southern Austria. To make speck, a boned pork leg is cured in salt, and spices like laurel and juniper, then intermittently slow-smoked, using pine or juniper wood for several months.
Bresaola is a lean dried salted beef from the Valtellina, a long Alpine valley in the Lombardy region of Northern Italy. Bresaola has an IGP trademark. Compared with many other types of cured meat, bresaola is very lean, as it is made from a single muscle and any outer fat is removed before curing.
Bresaola is a lean dried salted beef from the Valtellina, a long Alpine valley in the Lombardy region of Northern Italy. Bresaola has an IGP trademark. Compared with many other types of cured meat, bresaola is very lean, as it is made from a single muscle and any outer fat is removed before curing.

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