Search the Counter

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

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

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

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

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

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

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

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

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

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

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

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

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

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

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

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