OBERTO CHARCUTERIE

What made OBERTO famous across the Pacific Northwest

 

In 1918, Constantino Oberto introduced Authentic Italian Salami and cured meats to the Pacific Northwest.


imported.png
 

Made in Parma, Italy where the tradition of cured meats has been handed down through the generations.


Prosciutto

Made with only 2 ingredients: pork and salt. Aged for a minimum of one year

SalAME

Dry cured for 80 days, never heat-treated, to render a less acidic product, resulting in a sweeter taste and aroma

Provolone & Fontinello Cheeses

Made with 100% Italian milk collected everyday from farms within 50 miles of the production site.  Curds are stretched and kneaded in the traditional technique, creating the soft and elastic texture.

Grana Padano Cheese

Cheese which is a certified and protected product designation by the Italian Consortium. Exclusively made in the Po Valley region of Northern Italy form locally sourced cow milk. Aged for 12 months resulting in a delightful, hard crumbly texture

VARIETIES AND SIZES FOR ANY OCCASION