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

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

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

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

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

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

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

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

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

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

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

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

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

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

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

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

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

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

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

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

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

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