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SoHo's go-to for hard-to-find specialty foods — Iberian charcuterie, dry-aged biltong, single-origin olive oils, truffle products, and small-batch ferments. Curated weekly from artisan producers.
100% acorn-fed Pata Negra ham, hand-sliced. From Salamanca, Spain.
18-month aged prosciutto from Parma, Italy. Buttery and delicate.
Traditional French dry-cured pork sausage, ~8 oz whole stick.
Small-batch wild boar sopressata cured 90 days with cracked black pepper.
Air-dried, spice-cured beef biltong. Coriander and vinegar marinade.
Whisky-brined and apple-wood smoked Atlantic salmon, sliced.
Hand-cut from 28-day dry-aged ribeye, smoked over apple wood.
Cold-pressed Tuscan EVOO infused with summer black truffle.
12-year-aged Reserva sherry vinegar from Jerez, Spain.
House-made chili crisp with Calabrian peppers, garlic, and shallots.
Small-batch napa cabbage kimchi, lacto-fermented 14 days.
Raw, unfiltered honey from Catskills wildflower meadows.
Snake River Farms marble score 9. Hand-selected by our butchers.
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