Deep in the unspoiled forests of New England, the Dukcevich
family is hand-making some of the finest charcuterie in the world. More than
three decades ago, the family brought their delicious salumi to America from
Northern Italy. It all starts with the hogs, which are raised on family farms
in New England. The pork is then dry-cured for months with basic ingredients
like sea salt and coarse pepper, using the same ancient methods passed down
through the centuries. Their local line
is completely free of additives and nitrites, and the meat is antibiotic and
hormone free.