Incontro Cured

05/22/2026

This is your sign that you need Triple smoked, Maple rubbed, Mangalitsa bacon.

05/22/2026

The food/farming industry lost a colossal giant. Gone, but never forgotten. A true leader and THE trailblazer in how farming and all food productions should be carried out! He was living his life working, protecting and leading what should be a beautiful balance of food productions and farming, in stride with nature and only nature - for the better and wholesomeness of humankind. What a leader!
Grazie Mille maestro🙏🏼

Yesterday, in the town of Bra (Italy), Carlo Petrini passed away at the age of 76.

A visionary leader and public intellectual with a profound commitment to the common good, human relationships, and the natural world, Carlo Petrini founded Slow Food, the international Terra Madre gathering, and the University of Gastronomic Sciences in Pollenzo. Through these initiatives, he brought to life a global movement rooted in the values of good, clean, and fair food for all, connecting communities, farmers, food artisans, cooks, activists, and young people across the world.

“Those who sow utopia reap reality” - a phrase Carlo Petrini loved to say - encapsulates his life. He firmly believed that dreams and visions, when they are just, capable of inspiring collective participation, and pursued with conviction, are not impossible to achieve.
He combined the ability to dream with a deep sense of joy and collective purpose, paving concrete paths toward social change. His work was always rooted in collaboration with others, especially younger generations, and guided by passion, empathy, and fraternity.

His energy, his determination, and his lifelong dedication to others will remain a guiding force for the entire Slow Food movement and for all those who shared his vision.

05/20/2026

Massive MANGALITSA hams from our friends in Georgia!! Chickens Down South Acorn finished - 100% pasture/forest raised pigs. The only way it should be with this superior breed.

In my humble yet somewhat expert opinion – these will all go 3 years in aging, probably more, for some special VIPs only.

03/27/2026

N O R C I N O

Giving all respect and paying homage to the ancient maestros of Norcia, Umbria—the highly skilled, almost mythic traveling band of butchers and salumieri known simply as the Norcini.

They journeyed throughout Italy, most notably to Rome, stopping along the way to serve families and villages. With practiced, surgical like hands, they transformed prized family hogs into humble yet world-class salumi—creations that still inspire what we make today.

Heritage isn’t something we reference for buzz wording or trend. It’s something we’ve practiced since day one and always will.

A touch of wine—subtle but impactful—paired with carefully chosen spices and hand-diced, aged Mangalitsa lardo. Simple. Pure. Timeless.

03/20/2026

PIEDMONTESE x WAGYU.
Dusting off an oldie but one of the best. Ribeye cap -aka- Spinalis - cured, black truffle inlaid, barolo rubbed, rolled real tight and aged, probably to perfection. You can judge!

I will never tire of making these exclusive, one off types of handmade, beautiful, old school products.
But this one is made exclusively for

Do you want to see more of this? Would you buy this, appropriately priced as you can imagine?!?
avantlarde