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.

The butchers at Pine Street take Pasture-Raised Heritage Breed Pork Loin from Riverview Farms and dry cure it with Herbes de Provence and Black Pepper, then age it for 4 months in their curing cave. It is a delicate, lean, and subtly flavored cured meat. 2 oz package.

Pine Street Market Speck is the ultimate cured meat. Made from Riverview Farms ham, cured with juniper berry and black pepper, and cave-cured for 8 months. The velvety & rosy cured meat mingled with buttery fat, a subtle layer of smoke, & a hint of juniper makes it the perfect centerpiece of your next charcuterie platter and pairs well with sharp cheeses, such as Asiago, Piave, and Pecorino Romano as well as Ricotta. 2 oz package.