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

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

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

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

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

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

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

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

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

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

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

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

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

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

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

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

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

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