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A smoked and dry-cured prosciutto, produced in the region of south Tyrol, with finely seasoned crust

Massive Wagyu porterhouse steaks worthy of the manliest, meatiest appetites only!

Cured and extra-dry sausage stuffed with Danish-raised pork, cured with Spanish paprika and garlic; sweet, smoky and spicy.

From New Zealand grass-fed cattle allowed to graze freely on pasture.

Generally, the flat is the leaner of the two portions taken from the brisket, but our MS4 Wagyu beef, with its high ratio of intramuscular fat and its consistent marbling throughout, keeps our brisket juicy, moist, and full of rich beefy taste.

This shoulder cut is so deeply marbled, it self-bastes during cooking, releasing juicy, mouthwatering flavor throughout.

A generously-sized rib rack with exceptional meat quality, from Midwest-raised Sakura pigs.