The counter.

Pure beef kidney fat, hand-trimmed. Render for cooking, savory pies, or feeding the songbirds.

Calabrian-style dry-cured salami with hot red pepper. Pleasantly spicy, deeply flavored.

House-made dry salami with garlic and fennel. Naturally cased and aged 6 weeks.

Rustic country pâté with pork, liver, and cognac. Spreads thick on crusty bread.

Dry-cured pork shoulder rubbed with paprika and black pepper. Sliced thin, ready for the board.

House-made pork bratwurst seasoned with white pepper, nutmeg, and a touch of marjoram. Five fresh links per pack — grill, pan-fry, or simmer in beer.

Spanish-style chorizo seasoned with smoked paprika and garlic, hung and cold-smoked in-house. Slice for tapas or chop into a paella base.

House-made links seasoned with fennel, garlic, and a hint of paprika. Five per pack.

Two bone-in lamb shanks per pack. Made for a long, slow braise — pulls clean off the bone.

French-trimmed rack with the chine bone removed. Roast whole and slice into chops at the table.

Boned, rolled, and tied — ready for the oven or the grill. A clean, lean centerpiece roast.

The leanest, most tender cut of the hog. Quick-cooking and forgiving — great for a weeknight roast.