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Meat & Fish
  • Van Smokey Jerky

    Jamaican jerk seasoned beef with the Van Smokey smoke. It’s got a little heat in there with the added chili peppers. Smoke, smoke.

  • Local Sopressata

    A dry Italian salami made locally in the Delaware river valley.

  • Palacios Chorizo Mild

    This mild chorizo sausage is made by Palacios from an old family recipe. This all natural dry cured pork sausage is seasoned with sweet smoked paprika from Extremadura -- pimentón de la Vera dulce. It contains no nitrates or nitrites or...

  • Palacios Chorizo Hot

    Spicy smoked paprika from the La Vera valley in Western Spain is the key flavor to this delicious dry cured sausage. Garlic, pork and salt are the only other ingredients to this all natural sausage. It is not flaming hot as you might expect in some...

  • Olli Salami Hot

    Calabrese gets its kick from cayenne pepper and paprika, making it zesty but not overpowering. Calabria is a region in Italy known for its spicy foods. 

  • Olli Salami Truffle

    A mushroom aficionado's dream come true, the Tartufo salami is traditionally saved as a treat for special occasions in Italy. Made with black truffles, this salami offers a sweet, earthy flavor.

  • Olli Salami Fennel

    Given the name "Toscano," Florence fennel ("finocchio" in Italian) grows wild in the Tuscan hills and is closely associated with the regional cuisine. Fennel pollen conveys a slight, licorice-like aroma that has made it the pork-enhancer of choice for...

  • Smoked Salmon

  • White Anchovies

  • Ortiz Anchovies

  • Ortiz Sardines

  • Ortiz Yellow Fin