Nutty and smoky with aromatic notes of green tea, Native Harvest's wild rice is hand harvested in canoes and wood parched — one 1/2 pound bag
Price
$25
PORK TENDERLOIN MEDALLIONS
2 oz medallions, 3lb total — Berkshire or Red Wattle
Price
$25
MOMOFUKU CHILI CRUNCH
Toasted sesame, shallots, and garlic in a spicy, hot oil from David Chang and the Momofuku Culinary Lab — one 5.3 oz jar
Price
$14
PARMIGIANO REGGIANO (PARMESAN)
One 9 oz piece — for topping pasta or accompanying your favorite heritage salami & prosciutto, made with raw milk, aged 24 months to sweet and nutty perfection by La Traversetolese in Italy
Price
$19
WAGYU BEEF SALAMI
Seasoned with thyme, pepper, and Cabernet by Tempesta Artisans — one 5 oz piece
Price
$16
DUROC SALAMI
One 4.5 oz piece — made with fennel pollen and red wine by Fatted Calf Charcuterie
Price
$16
ARTISAN CULTURED BUTTER
Fresh Vermont cream creates a tangy, nutty, cultured butter that is hand-kneaded by Ploughgate Creamery — one 8 oz block
Price
$10
SLICED CASELLA'S HERITAGE PROSCIUTTO
One 3 oz pack — delicate and nutty, aged 18-24 months by Cesare Casella
Price
$13
SHELBURNE CHEDDAR
One 8 oz piece — bright, fruity, and sharp, with a creamy texture by Shelburne Farms in Vermont
Price
$13
PLEASANT RIDGE RESERVE CHEESE
One 8 oz piece — America’s winningest cheese tasting of toasted nuts and caramel similar to an aged gouda or cheddar, aged 6-11 months by by Uplands Cheese in Wisconsin
Price
$16
RED WATTLE SALAMI
One 4.5 oz piece — made with black pepper and Spanish Pimenton by Fatted Calf Charcuterie
Price
$16
BERKSHIRE SALAMI
Made with Armagnac and spices by Fatted Calf Charcuterie — one 4.5 oz piece
Price
$16
READING RACLETTE CHEESE
One 8 oz package — a semi-soft cow's milk cheese ideal for melting by Spring Brook Farm in Vermont
Price
$15
'NDUJA
Intensely spicy spreadable salami made with Calabrian peppers by Tempesta Artisans — one 4.5 oz piece
Price
$14
FINOCCHIONA SALAMI
Seasoned with fennel, Sangiovese wine, and black pepper by Tempesta Artisans — one 5.5 oz piece
Price
$15
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