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.
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.
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.