Charcuterie and the Italian pantry, catalogued.
A reference index of boards, knives, slicers, dry-curing equipment and shelf-stable Italian groceries. Each listing describes a real product from a real maker and links to a retailer search where the product is typically stocked.
Browse the catalog by category
Ten categories cover the equipment and pantry stock that recur across Italian home and small-restaurant kitchens.
Charcuterie Boards
Wood, marble and slate for the table
Serving boards in walnut, acacia, olive wood, marble and slate, sized from a two-person aperitivo to a thirty-guest table.
4 products catalogued
CAT-02Charcuterie Knives
Cheese knives, prosciutto knives, picks
The knife rack for a charcuterie spread is more catalogued than it looks: soft-cheese spreaders, hard-cheese chisels, parmesan stubs, prosciutto slicers with a long flexible blade, accessory picks and forks.
3 products catalogued
CAT-03Meat Slicers
Home-grade electric slicers
Home electric slicers from the small Berkel-style countertop unit through 10-inch deli machines that handle a whole prosciutto leg or a vacuum-packed coppa.
2 products catalogued
CAT-04Italian Pantry
Oils, vinegars, pasta, tinned fish
Shelf-stable Italian groceries: extra-virgin olive oils with harvest-year and acidity declared, tradizionale and IGP balsamic vinegars, bronze-cut dry pasta, San Marzano DOP tomatoes, Sicilian salt-packed anchovies, ventresca tonno, Cetara colatura, Calabrian chilli pastes, capers from Pantelleria, single-source wild oregano.
5 products catalogued
CAT-05Cheeses & Cured Meats
Shelf-stable italian specialty foods
DOP and IGP shelf-stable cheeses and salumi that ship without refrigeration: aged Parmigiano Reggiano wedges in vacuum, Pecorino Romano and Pecorino Toscano, Asiago d'Allevo, dry-cured prosciutto crudo, Coppa, Bresaola della Valtellina, salame Felino and Cacciatore, soppressata Calabrese, 'Nduja paste.
3 products catalogued
CAT-06Home Curing
Chambers, cultures, casings, scales
Home-charcuterie equipment for the salumi-curious: temperature-and-humidity-controlled curing chambers and inkbird-style controllers that turn a wine fridge into one, mould cultures (Bactoferm M-EK-4, F-RM-52, T-SPX), beef middles and hog casings, fibrous casings, kitchen scales accurate to 0.
3 products catalogued
Products in the catalog
A sample from across the catalog.
Acetaia Leonardi 15-Year Balsamic Vinegar of Modena IGP, 100 ml
$65Agostino Recca Salt-Packed Anchovies, 800 g Tin
$28Bactoferm Mold-600 (M-EK-4) White Salumi Mould Culture, 25 g
$32Berkel Red Line 250 Home Slicer, 10 in Blade
$1500Boos Block Walnut Edge-Grain Cutting Board, 20 × 15 × 1.5 in
$175Boska Glass Cheese Cloche with Wood Base, 8 in
$45Boska Monaco+ Cheese Knife Set, 4-Piece
$70Bresaola della Valtellina IGP, Sliced 3 oz
$19Background articles
Reference articles on Italian food categories and the equipment used in their preparation.
- 01Charcuterie Board Buying GuideWood, marble, slate: how to choose a charcuterie board by material, size and intended use.
- 02Cheese Knife TypesSoft-cheese knives, hard-cheese chisels, parmesan stubs and prosciutto slicers — what each one does.
- 03Home Curing Equipment BasicsChambers, controllers, scales, cultures and casings: the equipment a home charcutier needs to start.
- 04Italian Pantry EssentialsThe shelf-stable Italian groceries that turn most Italian recipes from theoretical into possible.