Brooklyn Cured Bresaola - 1/4 lb Nebbiolo WA since the late 1990's

WA since the late 1990's when the growing popularity of Mama Lil's at farmers markets and natural grocery stores outpaced production capability in a church basement

A special twist on a Cole’s favorite

Chermoula lives as an aromatic staple that flavors fish

Slow roasted over open wood fires gives these unique peppers a rich complex flavor

This delicious treat is made by delicately roasting organic California almonds

Brooklyn Cured Bresaola - 1/4 lb Nebbiolo WA since the late 1990'sFrom the producer, "Bresaola with Porcini and Black Pepper We just made this salumi staple of Lombardy that much better. This dry cured beef round is elegant and lean, but when seasoned with porcini mushrooms and black pepper, its flavor gets funky and deep. Slice thinly and serve with arugula, Parmigianno, and nice olive oil." $44 lb