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Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

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

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

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

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

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

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...