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Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

Asiago DOP — Italian semi-firm alpine cheese from the Veneto region. Younger Asiago is ...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...

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

Grana Padano DOP — Italian hard cheese from northern Italy, slightly milder and less co...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

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

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...