Coppa

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.

12 oz. All-lamb sausage in a Mediterranean style. All natural lamb with garlic, shallots, and cilantro. Tons of flavor and zero heat.

2 oz of all natural Duroc pork loin seasoned with smoked paprika, garlic, oregano, French thyme, and rosemary, then dry cured for 2 months.