Italian Charcuterie — Guanciale, Coppa, Pancetta & Prosciutto

Coppa, prosciutto, mortadella, guanciale: Italy's cured meats, sliced with respect.

  • Refrigerated delivery in 1 to 3 days
  • Vacuum-packed
  • In-store pickup in Ixelles
  • Belgium · France · Luxembourg

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9 products

Guanciale, joue de porc séchée et affinée, Fontanellato, Émilie-Romagne

Guanciale Italien — Joue de Porc de Fontanellato

From €4,40
From €4,40
Mortadella con pistacchi, mortadelle de porc cuite aux pistaches, Fontanellato, Italie

Mortadella with pistachio

From €4,90
From €4,90
Prosciutto Cotto a base di erbe e spezie, jambon cuit aux herbes et épices, Castelnuovo, Italie

Prosciutto Cotto a base di erbe e spezie

From €5,70
From €5,70
Coppa d'Italie, échine de porc salée et affinée, Fontanellato, Émilie-Romagne

Coppa (Italy)

From €6,60
From €6,60
Prosciutto Italiano, jambon cru affiné 12 mois minimum, Émilie-Romagne

Prosciutto Italiano

From €8,90
From €8,90
Prosciutto Crudo Al Tartufo, jambon cru à la crème de truffe d'été, Castelnuovo, Italie

Prosciutto Crudo Al Tartufo

From €12,60
From €12,60
Speck, jambon cru de porc fumé, Alpes italiennes

Speck

From €5,30
From €5,30
Pancetta, poitrine de porc salée, poivrée et séchée 3 mois, Italie

Pancetta

From €5,00
From €5,00
Fiocchetto, cuisse de porc maigre salée et affinée, Fontanellato, Italie

Fiochetto

From €6,30
From €6,30

Coppa, pancetta or guanciale: what is the difference?

Three cuts, three uses. Coppa is the neck, marbled and melting: it is eaten raw, in thin slices. Pancetta is the rolled belly, for cooking or slicing (our guide to pancetta). Guanciale is the cheek, the noble fat of carbonara and amatriciana (our guide to guanciale, with the recipe). Around them: prosciutto crudo, truffle prosciutto, prosciutto cotto with herbs, speck from Tyrol, fiocchetto and pistachio mortadella. For the board, our Italian cheeses.

Italian charcuterie, an art in itself

From misty Parma to the hills of Tyrol, Italian charcuterie is a world of its own. Every region has its cured meats, its techniques, its ageing times. At La Dent du Chat, we have brought together the finest pieces of this tradition from across the Alps, sliced with respect and delivered vacuum-packed to preserve their aromas.

The main families of Italian charcuterie

Cured meats from Parma and Emilia-Romagna

This is the beating heart of Italian charcuterie. Guanciale (pork cheek), coppa (dried pork collar), fiochetto and mortadella with pistachios come from this rich, generous land around Fontanellato and Parma. Slowly aged products with a deep flavour.

Roman charcuterie & carbonara

Guanciale and pancetta are the pillars of Roman cooking. One for the real carbonara and amatriciana, the other, milder, for pasta and slow-cooked dishes. These classics simply cannot be made without these authentic cured meats.

Prosciutto and specialities from the North

Prosciutto cotto (cooked ham), prosciutto crudo with truffle, prosciutto with herbs and speck from South Tyrol complete the selection. From the most delicate to the smokiest, they are the delight of Italian-style platters and aperitifs.

How to enjoy Italian charcuterie

The golden rule: thin slices and room temperature. Take your charcuterie out of the fridge 15 to 20 minutes before serving, so that the fat softens and releases its aromas. Put together a tagliere (board) with 3 or 4 cured meats, a few shavings of Parmesan or pecorino, olives, toasted bread and a drizzle of olive oil. For cooking, guanciale and pancetta are fried over a low heat — their fat is enough, there is no need to add oil.

Vacuum-packed delivery in Belgium, France and Luxembourg

Every Italian charcuterie product is sliced, vacuum-packed and shipped by refrigerated transport, in 1 to 3 days in Belgium, France and Luxembourg — or can be collected from one of our shops in Ixelles (Boondael or Châtelain, Brussels). A taste of Italy on your plate, wherever you are.

Frequently asked questions

Everything you need to know about our Italian charcuterie.
Which Italian charcuterie for a real carbonara?

Guanciale (pork cheek) is the authentic ingredient of Roman carbonara — not bacon lardons. Failing that, pancetta (pork belly) makes a good, milder substitute.

What is the difference between guanciale, pancetta and coppa?

Guanciale is made from pork cheek (fatty, melting), pancetta from pork belly (leaner), coppa from pork collar (lean and fragrant). Three cuts, three uses.

Do you deliver Italian charcuterie in Belgium and France?

Yes, in Belgium, France and Luxembourg, vacuum-packed and by refrigerated transport, in 1 to 3 days. Collection is also possible from one of our shops in Ixelles (Boondael or Châtelain).

Fancy an all'italiana platter?

Italian charcuterie, cheeses from across the Alps, confits: put together the perfect board for the aperitif.

Italian cheeses