We craft our charcuterie using only quality cuts of organic and all natural meats and poultry. All of our fresh items are made to order in individual batches to suit your palate. Our salumi are cured in limited quantities using traditional methods. Seasonal and custom made items are available upon request.

Delivery is available for orders greater than $75.

For Tuesday delivery to Marin, Napa and Sonoma Counties orders must be placed by Sunday evening. For Thursday delivery to San Francisco and the East Bay orders must be placed Tuesday evening.

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Ham Vs. Lamb

As spring emerges from winter people everywhere gather at the table to celebrate a new beginning and toast the prospects of a new life.

Lamb is the center of the Mediterranean spring feast. You can move your celebration outside and into the sunlight this week when you grill our Cattail Creek boneless lamb leg with slivered garlic, rosemary and mustard. Surrounded with artichokes, little potatoes and tender fennel bulbs, it makes for a quintessential spring meal.

Stateside the preferred dish is ham, a smoky sweet tradition with ancient origins. This week's Jambons, our delicious shoulder hams, range from the petite (1-2 lbs) to the portly (3-4lbs) and need only to be warmed in the oven and perhaps given a glaze if it suits your mood. Ham allows the host/hostess to concentrate on more important things, like sides; biscuits, buttery peas, verdant asparagus, braised leeks.

There are many ways to celebrate. Indulge your sadistic side with rabbit in the guise of savory crepinettes, creamy rillettes and lively pâté. Slices of bierwurst and mortadella are the perfect distraction to keep hungry friends and family out of the cook's way. And I say forget the hot cross buns and bring on the bacon for a Sunday brunch. Whichever way you should choose, we are here to help you make a memorable spring meal.

See you at the market!

Saturday, April 7

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