In 1918, Constantino Oberto introduced Authentic Italian Salami and cured meats to the Pacific Northwest.
MADE IN PARMA, ITALY WHERE THE TRADITION OF CURED MEATS HAS BEEN HANED DOWN THROUGH THE GENERATIONS.
Made with only 2 ingredients: pork and salt. Aged for a minimum of one year
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