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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.
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.
Bresaola with Porcini and Black Pepper We just made this salumi staple of Lombardy that much better. This dry-cured beef round is elegant and lean, but when seasoned with porcini mushrooms and black pepper, its flavor gets funky and deep. Slice thinly and serve with arugula, Parmigianno, and nice olive oil.
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 as you would any salumi, and serve with robust cheeses, pickled vegetables and green olives.
Finocchiona Finocchiona has its origins in Tuscany during the Renaissance. We like to think of our version as part of a salami Renaissance, so it's quite fitting! This pork salami is made with fennel pollen, which makes it a refreshing addition to any charcuterie board or sandwich.
Sweet Soppressata This mild pork salami has an authentic flavor inspired by the salami that hang from the ceilings of the great Italian pork stores in Brooklyn and the Bronx. The flavor profile is sweet and classic: black pepper, white wine, and a hint of garlic.
Hot Soppressata The flavor profile of this spicy pork salami is the essence of the Italian-American neighborhood where we grew up in Brooklyn. It’s got heat and depth, as it’s seasoned with chili flakes, black pepper, white wine and garlic.
Smoked Mangalitsa Lardo It's like smoky pork butter once melted on warm bread. Each piece is about 2 1/2 to 3 inches thick, and seasoned simply with sea salt and hickory smoke. Slice thin as a topping for pizza or flatbread, serve over seared fish, scallops or grilled vegetables.
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. This boneless, rolled format has the diameter of a coppa or lonza, which makes it easy to slice and display.
Smoked Beef Salami Our smoked beef salami is inspired by New York City deli culture, and has a mouth-watering flavor that's similar to cervelat, but it's lighter and more nuanced in flavor. The 1-pound format is great for the service deli or selling as a whole piece. It's great for snacking with your favorite mustard and pickles.