Specialty Foods

When starting Casella’s Salumi Speciali, Chef Cesare Casella went back to his roots to Lucca, Italy; where his family ran a small trattoria called Vipore. One of his first jobs was making country cured meats for the restaurant, as well as caring for his family’s pigs.

Now in New York, this ‘prosciutto whisperer’ has become an authority on Italian cuisine, with restaurants like Beppe and serves as the Dean of Italian Studies at the International Culinary Center. His prosciutto is made in the US, with rare heritage breed pigs. The only ingredients are pork, salt, and time; which allows the delicate flavors of the meat shine through.