09/23/2026
The Bighorn Pantry got a little more delicious this week. 🤌
When we curate products for our Pantry, we’re looking for delicacies made by people who are experts in their craft — producers who care deeply about ingredients, tradition, technique, and making one thing exceptionally well.
And this week’s pantry additions are GOOD:
🥩 Vermont Salumi Red W**e & Garlic Salami
Made in the Vermont countryside using locally sourced pork and traditional Italian salumi-making techniques. Their Red W**e & Garlic Salami is slow-fermented and aged, with cracked pepper, garlic and red w**e creating a savory, earthy flavor. Vermont meets old-world Italy, and we are very into it.
🇪🇸 Goikoa Chorizo
Goikoa has been making Spanish cured meats since 1929 — nearly a century spent perfecting their craft. Based in Navarra, Spain, their chorizo is made with carefully selected ingredients and a meticulous curing process. This is the kind of authentic Spanish chorizo that deserves a permanent place on your charcuterie board.
❤️ Nyåkers Original Gingersnaps
Even the tin makes us happy. These classic Swedish gingersnaps come tucked inside the most charming red tin and are crisp, spiced, and dangerously easy to keep reaching for. A beautiful little taste of Sweden — and one you’ll probably want to reuse the tin from long after the cookies disappear.
🍫 Di Camillo Chocolate-Dipped Biscotti di Prato
Di Camillo Bakery has roots in New York, and before that, Italy. They go back generations, and their classic almond Biscotti di Prato gets an especially decadent treatment: dipped and decorated in 64% dark French chocolate. Crisp, rich and absolutely begging to be dipped into coffee.
☕️ Adella Coffee Beans
And finally, a delicacy made right here at home. Adella Coffee is roasted locally in Anaconda by Dina who takes coffee every bit as seriously as we take w**e.
Come check out the Pantry and find something delicious. 🥩🍪🍫☕️
More coming soon!!
**e
