San Daniele Prosciutto, Dok Dall'Ava - 1/4 lb

Origin: San Daniele del Friuli, Italy. Natalino Dall'Ava had a long career as a prosciutto maker for a giant company. He feared tradition and quality were being lost to history, so he left to craft prosciutto his ancestors would be proud of. Prosciutto di San Daniele DOP is made from high-quality, carefully selected pork legs and gets its aromatic, sweet flavor from the local microclimate, the perfect combination of mountain air and the Adriatic Sea. Aged for 24 months, this prosciutto can only be produced from pigs raised in one of the 10 regions of the central north of Italy then processed and aged in San Daniele, a small area in Friuli Venezia Giulia. Founded in 1955, DOK Dall’Ava has since become a leader in the production of Prosciutto di San Daniele, using techniques that make for a traditional prosciutto Crudo just the way founder Natalino himself made it from the beginning. Their prosciutto is produced from start to finish in San Daniele, a small village in Italy's northern region of Friuli Venezia Giulia, where the combination of intoxicating air from the mountains and the Adriatic Sea makes the perfect place to age prosciutto.

Biellese Finocchiono - 1/4 lb

One of the oldest Salumerias around, Biellese has been churning out quality meat for almost a century. Their fennel seed cured salami, or Finnochiona, is a staff favorite of the Caputo's crew for its healthy dose of fennel and absolutely dynamite pork quality. Simultaneously delicate and powerful, this is one Finnochiona not to make light of.

Caputo's Revived Ossau Iraty - 1/4 lb

Once made by monks in the French Pyrenees, Ossau Iraty boasts over 3,000 years of cheesemaking tradition. Full flavored, pliant, and a joy to melt. This semi-firm paste feels luxuriously rich and buttery in the mouth. Notes of fresh grass and sweet cream play nicely with a toasted wheat and nut finish.

Sapore del Piave - 1/4 lb

From the banks of the Piave River (near Venice! Flows from the Alps to the Adriatic), like a young, Northern Italian cousin to Parmigiano Reggiano with sweet, nutty flavors and a pleasant, crystalline crunch. The combination of the heavy crystalline texture of the Reggiano and the sweet nuttiness of the Swiss means that this gift from two cultures will keep you coming back for a long time.

Mitica Acacia Honey

Fabrizio's family has been tending bees and collecting honey as a hobby for over 20 years. They take the bees around Italy to collect the best nectar possible from the different plants and flowers. Their passion converted to revenue accidentally as his friends kept wanting to sell his raw, unfiltered honey and we are excited to share it in the U.S. The Acacia honey is light and floral with a hint of vanilla in the finish. It rarely crystallizes due to its high fructose level and is ideal for diabetics because it is low in sucrose.

Edmond Fallot Seed Style Mustard

Made from whole black and brown seeds mixed with verjuice, this mustard has extraordinary flavors and characteristic grainy textures. Still made traditionally by grinding the seeds between stones and milling with traditional millstones, the original bite of the mustard seeds remains intact to achieve this brand's consistent quality and bite.

Jan’s Farmhouse Crisps

The new salted almond crisps combine almonds, golden raisins, honey, and a touch of sea salt for Jan's take on a classic sweet and salty snack cracker. As with the original cranberry pistachio crisp, it's the extra thin cut that sets Jan's apart from most crackers. The all-natural crackers are made without artificial or processed ingredients and are GMO-free.

Maille Cornichons- 8 oz

Tiny pickles, or, as the English call them, gherkins. Their tart, mildly sweet flavor makes them the ideal garnish to serve with classic charcuterie items such as pâtés, terrines, and cured sausages.