Welcome to St. Kilian's Cheese Shop!
This famous Prosciutto from Italy is reserve (extra aged) version of the San Danielle Varietal. We love this Prosciutto for its concentrated flavors, natural sweetness and rich texture.
PDO certified cured ham from southwest France, made using traditional methods from hogs native to the region and salt from a saline spring.
Jamon serrrano is the spanish cousin of Prosciutto. This dry cured leg of pork is subtle and slightly sweet, sliced thin and ready to eat. For our Serrano, we usually select a leaner cut and younger age, this results in a tender alternative to our reserve prosciutto.
The king of all cured meats! An aged shoulder of the "Pata Negra" pig, similar to a wild boar, which live in open areas and are raised on a diet of Acorns.
Air-dried beef selected from Black Angus top rounds grown on a small farm in Pennsylvania. Bresaola is a specialty of Valtellina, Lombardy. Typically this would be sliced thin and served with shaved Parmigiano, lemon juice and a very nice olive oil.