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Smoked Coppa with Tasso Spice  Emilia-Romagna meets the Big Easy. Our version of coppa is inspired by Cajun-style tasso ham, which is the same cut of pork use to make Italian-style dry-cured coppa. Slice it thinly and serve with robust cheeses, pickled vegetables and green olives.



Bresaola with Porcini and Black Pepper  It's like a boldly seasoned beef prosciutto. Seasoned with porcini mushrooms and black pepper, its flavor is earthy and deep. Slice thinly and serve with arugula, Parmigiano, and nice olive oil. 


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Lamb Prosciutto  Our lamb prosciutto is the G.O.A.T! There's really nothing else like it. We make it by curing boneless leg of lamb with smoked paprika, red wine, garlic, and a hint of spice. It pairs well with olives and preserved lemon.

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Maple Bourbon Ham  We marinate pastured pork in small-batch bourbon, dark brown sugar, and garlic for one week. Our hams are slow-cooked and glazed with local maple syrup. They can be the centerpiece of a holiday meal, or a fun addition to omelets and grilled cheese sandwiches.



Pastrami  This is how we do in Brooklyn. Honey-brined beef coated with a coriander crust is smoked for 5 hours until it’s just tender. It’s great for slicing thin and serving on cold or hot sandwiches. Now’s the time to break out your favorite sour pickles.


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