The following will be available alongside a full line of raw pork, lamb and veal products.
All items are subject to availability.
Country Terrine - Available Now
Coarse-ground terrine comprised of pork shoulder with a touch of liver. Seasoned with black pepper and allspice.
Liver Paté - Available Now
Smooth pork liver paté rich with eggs and cream.
Lamb Liver Mousse - Available Now
Spreadable creamy lamb liver mousse
Porchetta - Available Now
Brined and slow-roasted pork belly wrapped around pork loin. Seasoned with black pepper, fennel and garlic.
Porchetta di Testa- Available Now
Brined and slow-roasted like our traditional Porchetta, this recipe calls for using the decadent and delightfully tasty meat from the pigs head in place of the loin. A true delicacy that is an experience in itself.
Cotto Salami - Available Now
Coarse-ground cooked sausage to be sliced thin and served cold. Studded with black peppercorns, seasoned with a touch of ginger.
La Divisa Ham - Available Now
Slow-roasted European-style ham, fully cooked sweet with subtle flavors of allspice and garlic.
LDM Bacon - Coming Soon
Bacon cured with juniper bay and black pepper.
Lamb Bacon - Available Now
Slow-roasted lamb belly with brown sugar, black pepper and bay leaf.
St. Lawrence Loin - Coming Soon
Slow-cooked pork loin coated in local cornmeal. Inspired by pea meal bacon found in St. Lawrence Market, Toronto, Ontario.
Smoked Coppa - Coming Soon
Slow-smoked pork shoulder seasoned with rosemary and garlic.
Pork Roll - Available Now
Our take on the East Coast breakfast classic.
Cured Charcuterie - Currently Aging
Cured and aged pork loin seasoned with sweet smoked paprika.
Cured pork shoulder, aged and seasoned with paprika and red chilies.
Sweet Coppa (seasonal for winter)
A tamer version of the cured shoulder seasoned with “holiday” spices.
Season with ginger, grains of paradise and citrus. This cured shoulder took home the 2013 Philadelphia HopChef honors.
Orange & Fennel Salami
Medium-ground small-diameter salami seasoned with fennel and a hint of citrus zest.
Coarse-ground large-diameter salami seasoned with salt and black pepper.
Mixed-ground salami seasoned with fennel, red wine and chili flakes. Available in both large and small diameters.
Roman-style cured pork jowls.
Black Pepper Pancetta
Cured and aged pork belly, left flat, not rolled.
Flat-style pancetta cured with paprika, red chilies and garlic.
Medium-ground salami seasoned with traditional Israeli spice mix.
Fine-ground salami inspired by Philadelphia’s happening craft beer scene. Hopheads rejoice! We brought snacks.
The Devil’s Toothpaste – ‘Nduja
Fine-ground spreadable salami spiked with a bit too much chili. Based off an old Calabria recipe, not for the faint of heart!
We like dogs a lot. So, we decided to age our proscuitto without the bone. Your four-legged friends will thank us.
Dry-cured leg of lamb aged for 6 months.
Veal hindquarter cured with juniper and smoked.
Chili - Available Now
Stewed pork with pinto beans and five chili blend.
Lamb Bolognese - Coming Soon
Ground lamb, Jersey tomatoes, herbs and cream.
Lamb Short Rib Ragu - Coming Soon
Braised lamb short rib, red wine and roasted garlic.
BBQ Baby Back Ribs - Seasonal Summer
Dry-rubbed and slow roasted.
Meatballs - Available Now
Pork and veal blend.
Ramen Broth - Coming Soon
Our take on the Japanese classic.
Carnitas - Available Now
Mexican-Style Pork for tacos.
Adobo Pork Roast - Coming Soon
Vinegar and chili marinated pork roast
Stock & Stock Bones - Available Now
For the ultimate DIY lovers.
Dog Treats - Coming Soon
From bones and skin. Tested & approved by Giada G.
Catering / Special Events
From party trays to seated dinners, we’ve got you covered.
Contact us for more information.