Tony Incontro uses a special Hungarian breed of wooly pig called Mangalica to make his Incontro Cured line of charcuterie. These pigs are known for their heavy fat cap and significant marbling. Since Tony works exclusively with pasture-based farms, theses Mangalica pigs spend lots of time outdoors foraging for food. Their environment and diet is critical in the development of the deep, clean pork flavor of the Incontro Cured products. To feed the cold fermentation process, Tony uses only honey in his salami, never sugar. Tony has also partnered with a beef company in Nebraska, Certified Piedmontese, to make some exceptional cured Piedmontese beef products for them. While the beef products are sold under the Certified Piedmontese label, they showcase the same exceptional attention to detail as the rest of Tony’s products.