Our Deli Top 12!

Incontro Antico – ¼ lb.
All natural, 100% Mangalitsa hogs, slow fermented and air dried 50–70 days. Founded in 2018 by Nebraska-based salumiere Tony Incontro and inspired by the Norcini of Umbria and Emilia Romagna, this ancient style uses only sea salt, black pepper, garlic, and red wine, letting the natural pork flavor shine.

Pio Tosini Prosciutto di Parma – ¼ lb.
Founded in 1905, Pio Tosini began when Ferrante Tosini slaughtered pigs and cured pork in the back of the family grocery. Still family run today, they select top-quality hams, use less salt, and age them up to 20 months for a sweet Prosciutto di Parma. Slice size and shape may vary, but the flavor never does.

Fermin Coppa Serrano – ¼ lb.
Fermin has been curing excellent pork since 1956. This authentic Spanish coppa is made from the collar of pigs on an all-natural diet, marinated with extra virgin olive oil, pimentón, garlic, and sea salt, then air-cured about four months. Beautifully marbled, it’s really, really good with young manchego, quince paste, and Marcona almonds.

Rovagnati Mortadella – ⅓ lb.
In the old “waste not, want not” days, mortadella used leftovers. Today Rovagnati uses only prime cuts of pork shoulder, leg, and belly. This Italian mortadella with pistachios is the real deal, no mystery meat — sliced thin and ready for your antipasti platter or a great sandwich.

Fleur du Maquis – ⅓ lb.
Made in Corsica from Lacaune ewe’s milk, this sheep’s cheese is called “flower of the maquis,” also “Brin d’Amour.” Encrusted with rosemary, savory, oregano, marjoram, basil, and thyme, it starts semi-firm and citrusy, then softens, absorbing herbaceous, sheepy richness. Lovely with Tempranillo, Albariño, and thyme or floral honeys.

La Tur – 1 ea.
Made by Caseificio dell’Alta Langa near Alba in Italy, La Tur blends cow, sheep, and goat’s milk. A soft, wrinkled rind covers an ivory, mousse-like interior that turns molten when ripe. Rich, sweet, and gently tangy, it’s so delicate it comes in a cupcake-like wrapper, and even what sticks to the paper tastes great.

Beaufort d’Ete – ¼ lb.
Beaufort is one of the great alpine cheeses, made for over 2000 years in France’s Haute-Savoie, famed for rich summer pastures. Enormous wheels, 80–130 pounds, have a reddish-brown, slightly sticky rind, mild barnyard aroma, and savory, herbaceous, fruity flavors with butter, grass, salt, and granular sweetness. We get one whole wheel before Thanksgiving — when it’s gone, it’s gone.

Meredith Dairy Feta – ¼ lb. with oil
Yes, Australians can make great cheese, too. These delicate cubes of spreadable goat/sheep farmstead cheese are a customer favorite. Marinated in olive oil with sprigs of thyme and cracked black pepper, they’re perfect on grilled bread or scattered over fresh greens or grilled vegetables.

Lucques Olives – ⅓ lb.
The best olive you’ve never had. If you’re one of the lucky few who has, you know. Firm and buttery with just the right acidity, they’re perfect for snacking straight from the brine or tossed with olive oil, lemon zest, and a sprig of herbs.

DeLaurenti Smoked Trout Spread – ½ lb.
Take your fish spread game to the next level with this smoked trout spread. It starts with delicately smoked Girard & Dominque trout, folded with farmer’s cheese, sour cream, garlic, herbs, and lemon. Just add crostini or crunchy crackers.

Beurre de Barrate Fleur de Sel – 1 ea.
If you’re looking for the butter wrapped in gold foil, this is it: beurre de baratte from Fromagerie Réo in Lessay, Normandy. Made from local pasteurized cream, cultures, and fleur de sel from Île de Ré, it’s molded under the Le Gaslonde name and shifts from spring yellow to pale winter ivory.