Pine Street Market takes Riverview Farms pork shoulder and creates a rub with black pepper & chilis, which is then placed in their curing cave and dry-cured for 6 months. This yields a beautiful rosy-red meat with rich and buttery fat with a hint of chili. The perfect addition to your next charcuterie board! 2 oz package.

Wild-caught Norwegian Salmon, cured with an abundance of orange zest, splashed with Grand Marnier and cold smoked. Pre-sliced, 4 oz package.

A dry-cured eye of round beef that is rubbed with rosemary, sage, thyme, and nutmeg, and placed in Pine Street's curing cave to age for 3 months. The meat is a beautiful dark, velvety red color - a perfect addition to your next antipasto platter! 2 oz package.