Open Mon. to Thurs. 12:00 to 9.00 / Fri. 12 to 10pm / Sat.4:00 to 10 / Sun. 4 to 9
Open Mon. to Thurs. 12:00 to 9.00 / Fri. 12 to 10pm / Sat.4:00 to 10 / Sun. 4 to 9
Paprika gives this cured meat its deep red color, and is crucial for its incredible flavor. This chorizo is made from the Iberian pig, famous for its incredible marbling that gives its meat an unforgettably rich flavor.
Prosciutto di Parma is truly the king of Italian cured meats. Made only from specially raised pigs in the province of Parma, Italy, every single prosciutto is held to exacting standards by inspectors from the Agency for Parma Ham Quality before it can be branded Prosciutto di Parma.
An Italian sausage made from a mixture of coarsely ground or chopped lean and fatty pork that is typically seasoned with hot chili peppers or peppercorns. When made in the traditional manner, it is then pressed under weights and cured.
Genoa salami boasts a robust flavor from and expert blend of cured pork and peppercorns
It is made (at least) with pork, fat, paprika, garlic, and salt (wine and hot pepper also being common ingredients in some regions). It is then stuffed into natural casings from pig or lamb and slowly dried over smoke.
Rich, buttery, slightly spicy taste with sweet notes, an intense aroma.
Smoke cured pork sausage seasoned with garlic and paprika.
cured boneless pork shoulder, that is hand rubbed with spices and dry cured for months
Duck Liver, allspice nutmeg, garlic, brandy
Rustic pâté made from heritage-breed pork raised on pasture, without antibiotics or hormones. Made with all-natural ingredients in the traditional French way, this pâté is a must-have item
Smooth and meltable. The taste of tradition mixed with comfort and pure, simple bliss.
18 month old. nut like flavor and has a creamy texture
The cheese is produced in the mountains of Leon, Spain, aged in caves, and wrapped in Sycamore leaves. Valdeon is a bold, very flavorful cheese,
Soft-ripened triple-cream cheese. The creamy texture results from the extra cream that is added during the cheese-making process.
Dense and granular with gritty spires of crystallized proteins
Hard and crumbly when well-aged. An American classic that rivals its erstwhile Colonial masters.
Made in Spain from pasteurized goat milk. A young, soft-ripened cheese that is mild with a slight tang,
Ivory smooth, shaves abundantly to feathery strips. This pecorino preserves the sincere aroma of coveted black truffles.
Super decadent, fillled with fresh cream and curd.
Gooey with a desirable snap on the rind.
3 for 29.95 not including pate and mousse
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We will gladly accept your reservation,
but walk-ins are always welcome!!
239-887-3889
We are open 12pm to 9pm Monday Thru Thursday
12pm to 10pm Friday
4pm to 10pm Saturday
4pm to 9pm Sunday
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