An artisan smokehouse located in Monroe, Maine.
Begun in 1980 by third-generation meat cutter Andy Smith (who still oversees operations with his wife, Libby,) this smokehouse supplies us with nitrate-free salumi, smoked salmon, and also smokes our proprietary...
Warm-Smoked salmon from Bar Harbor, Maine.
Frank Pendola is the man behind Nostrano, an Italian Kitchen in Bar Harbor, Maine. Frank takes locally farm-raised salmon, and warm-smokes them to a point of moist, flaky perfection.
Fine Prosciutto ham from Parma, Italy.
Five brothers, all trained in the ancient art of making prosciutto di parma, founded the Galloni factory in 1950. By consistently melding tradition to new technologies, they have maintained a position...
Top quality deli products using the finest ingredients available.