Cheese & Deli

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

Grandpa ham — old-style cooked ham, gently seasoned, the classic deli ham of generation...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...