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

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...

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

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

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

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

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

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

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

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

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

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

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

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

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

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

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

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

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

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

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