DELI – FORT MYERS

The culinary heritage of Italy is legendary and it has always been among the most popular in this country. Salami is the fourth most popular deli meat sold in the U.S. There’s an almost infinite variety of classic Italian Salami. Distinctive and traditionally Italian in quality and flavor, they are best-loved for their authentic and sensitively spiced sweetness in addition to the pleasantly subtle flavor of slowly and naturally aged meat.

Genoa Salami
America’s most popular Italian Salami comes from a medium-fine, grind of choice cuts of pork, combined with a secret blend of aromatic spices from around the world. No fillers used. Created by stuffing a savory mixture into a natural casing, the Salami goes through an all-natural and unhurried aging process. This combination results in a Genoa Salami with a peppery accent and distinctive richness that, thinly sliced, make it a tantalizing Antipasto just by itself. It’s delicious, too, with nothing more than unsalted butter on crusty Italian bread.

Also carried by the deli is Hard Salami and Pepperoni, which are ideal for Panini, snacks or as a flavorful highlight in pizza or pasta sauces or in a hearty country salad.

Sopressata
Sopressata is a Salami that features coarsely ground fresh pork. Originally, Sopressata was hand-made in old world family kitchens. Quality and flavors of Sopressata are thoroughly authentic. It is every bit as typical of the classic hand-cut, hand-crafted varieties. Generally, the seasoning is subtle: black pepper, a touch of salt and fresh garlic. Aging is especially critical – natural and deliberately slow to bring out the distinctive flavor of the premium meat itself.

Prosciutto is an uncooked, dry-cured ham; it is a fatty cut of meat that, when sliced thinly, has a buttery texture and will melt in the mouth. Featuring a mild, sweet, distinctive flavor, the meat is aged up to a year or more to enhance the flavor. Traditionally enjoyed just with plain breadsticks or crusty bread, Prosciutto lovers often pair it with fresh melon, pears or figs.

Also carried by our deli is the internationally acclaimed Prosciutto di Parma. Origins of Prosciutto di Parma dates back to ancient Romans times. Cato the “Censor” first mentioned the extraordinary flavor of the air-cured ham made around the town in Parma in Italy. Prosciutto di Parma is only produced from the hind legs of specially selected Italian-born and bred pigs raised according to the highest standards, producing a tasty meat with a pleasant flavor.

Mortadella’s origins are ancient, dating back to the 14th Century and recognized as the most cherished pork specialty of Italy’s renowned culinary capital, the city of Bologna. Following tradition, Mortadella comes from meticulously selected, lean cuts of fresh premium-quality pork that are then finely minced into a buttery purée. Discrete accents of selected spices are sparingly added along with dices of pure, white fat to enhance the traditional flavor and distinctively composed texture. This mixture is then stuffed into casings and finally prepared for your enjoyment.

Bologna, one America’s favorite lunch meats, originated in Bologna, Italy. Primarily made from pork, sometimes beef, sometimes both, bologna is a sausage. It starts as a blend of meat, fat, salt and spices, which are then stuffed into a casing and smoked. Most bologna comes seasoned with a blend of black pepper, myrtle berries, nutmeg, allspice, celery seed and coriander.

Capicola originates from pork shoulder massaged with dry mixtures of spices and formed into casings. It is then slowly dry-oven roasted to bring out the natural flavor of Cooked Ham and subtly accented with traditional Italian seasonings. Additionally, other than when used in sandwiches, it adds a special richness to chef salads, baked potatoes, pizza, pasta sauces, and more when cut into narrow ribbons.

Brisket, cut from the front of a cow is the traditional meat used for traditional corned beef. “Corn” in corned beef refers to the curing of the cut of brisket, using large kernels or “corns” of rock salt, along with water and other spices. Brisket is versatile and can be used for sandwiches (Reubens), traditional boiled dinner served alongside cabbage and potatoes, as well as sautéed with potatoes and onion in a nice breakfast hash.

Pastrami comes from smoking Corned Beef, a process that adds flavor to the meat. Coated with a mix of spices, such as garlic, coriander, black pepper, paprika, cloves, allspice and mustard seed, the meat is then smoked and steamed until the connective tissues within the meat break down. Altogether, pastrami is not generally for just for hot & cold sandwiches. Also prepared with a cream sauce over toast, pastrami serves as an excellent breakfast hash, minced with mashed potatoes, baked in pastry shells, quiches, and so much more.

Liverwurst (or leberwurst) is a liver sausage. Long popular in Europe, German immigrants popularized the dish in America in the mid-19th century. Usually made of calves’ livers mixed with spices, it’s firmer than pâté but softer than a sausage. Liverwurst has anti-inflammatory properties and is also particularly rich in vitamins A and B, and minerals such as Iron and Selenium. Liver sausage is particularly high in protein. In a 55g serving, only 5g of it is saturated fat.