From Our Deli - Italian Market Deli

Pastrami is a meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Beef plate is the traditional cut of meat for making pastrami, Like corned beef, pastrami was originally created as a way to preserve meat before refrigeration.

Black Forest ham, is a variety of dry-cured smoked ham, produced in the Black Forest region of Germany.
Black Forest ham can take up to three months to produce. Raw ham is salted and seasoned with garlic, coriander, pepper, juniper berries and other spices. After curing for two weeks, the salt is removed and the ham ages an additional two weeks. It is then cold-smoked using sawdust and fir or juniper brush at a temperature of not more than 25°C (77°F) for several weeks, becoming almost black on the outside and imparting much of its distinctive flavor. It is then air-cured for at least two weeks before sale.

Capocollo or coppa is a traditional Italian pork cold cut (salume) made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck. The name capocollo comes from capo ("head") and collo ("neck"). It is dry cured and, typically, sliced very thin. It is similar to the more widely known cured ham prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes.

Another Clasic, This Peppered Ham is great for sandwiches or platters

Cold Cut with Green and Red Dried Bell Peppers, Great for sandwiches or in a platter

Pepperoni Salami

Parma ham is a type of prosciutto that comes from the Parma region

Milano is one the most well-known Italian salami. It is a fairly big salami made exclusively with pork that is seasoned simply, with salt, pepper and garlic and doesn’t have an overpowering flavor. It is excellent as an appetizer or as a filling for sandwiches.

This classic, delicately smoked ham, great for sandwiches and platters

Australian Cheddar Cheese is a two year aged cheddar that bridges the gap between tangy sharpness and enchanting texture

natural cheese that is relatively hard, off-white and sharp-tasting

medium-hard cheese that originated in Emmen, Switzerland. It is classified as a Swiss-type cheese.

Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine

Made from cow's milk, this semi-hard cheese is characterised by its aromatic and caramel-like flavour combined with its dense and springy texture.

Swiss-type or Alpine cheese and is sweet but slightly salty, with a flavour that varies widely with age

semi-soft, cow's milk cheese that has an open texture and a spicy taste.

Provolone cheese is an Italian semi-hard cheese made from pasteurized cow's milk. Thanks to its complex flavor profile and pleasant aroma, it's a deli counter staple that pairs especially well with salami and prosciutto.