The Animal
Every primal has a purpose and a patience.
Hover a primal to reveal what it becomes.
Shoulder
Coppa emerges from the neck muscle, rolled tight and tied by hand. Nduja — the spreadable Calabrian cousin — comes from the shoulder trim.
The Cure
Ninety days, no shortcuts.
Scroll to watch the cure progress.
Day 0
Slaughter & Breakdown
Whole carcass arrives. Every primal is mapped, weighed, and assigned.
Day 3
Dry Cure Applied
Salt, sugar, and spice blend pressed into every surface by hand. No brine. No shortcuts.
Day 14
Equalization
The cure migrates inward. The surface blooms with the first signs of mold — a good sign.
Day 30
Casing & Tying
Natural casings. Butcher's twine looped at 2cm intervals. The shape is set here.
Day 60
Cold Room Hang
Hung at 12°C, 75% humidity. The fat begins to clarify. The aroma deepens.
Day 90
Ready for the Board
The surface is firm, the interior yielding. Your name goes on the label.
The Process
Craft that takes longer than most menus change.
01 — Sourcing
Heritage breeds. Named farms. No exceptions.
Every carcass arrives with provenance documentation. We work with three farms — Berkshire pigs from a family operation in the Hudson Valley, Muscovy ducks from a single estate in the Finger Lakes, and grass-fed Wagyu cross for our bresaola. The breed determines the fat. The fat determines the board.
02 — Curing
Salt, time, and the right temperature.
The cure room runs at 12°C and 75% humidity year-round. Salt penetrates at its own pace — we never rush it with nitrates or accelerants. The dry rub for our coppa is a recipe that hasn't changed in eleven years: coarse sea salt, cracked black pepper, fennel seed, and a pinch of chili from Calabria.
03 — Craft
Every knot tied by the same pair of hands.
There is no production line. One artisan handles each piece from breakdown to label. The twine is tied at 2cm intervals — not for aesthetics, but because the spacing determines how evenly the muscle compresses as moisture leaves. The label is hand-stamped with the date, the primal, and your venue name.
Build Your Board
Compose your board. We'll age it to order.
Select the cuts you want. Watch lead time, weight per cover, and minimum order update in real time. Then request a tasting — we'll bring samples.
Bresaola
Air-dried whole beef eye round. Ruby-red, lean, mineral.
Coppa
Neck muscle, fennel and black pepper. 90-day hang.
Prosciutto Crudo
Heritage pork leg. 120 days, sea salt only.
Duck Prosciutto
Muscovy duck breast. Thyme and juniper. 90 days.
Lardo
Fatback cured in marble with rosemary. 60 days.
Lonza
Pork loin, juniper and bay. Cold-smoked, 45 days.
Guanciale
Jowl, black pepper and white wine. 45 days.
Nduja
Spreadable Calabrian spiced pork. Ready in 30 days.
Headcheese
Pistachio and black truffle terrine. Pressed 14 days.
Duck Terrine
Duck confit, cognac-soaked prunes, foie gras trim.
Your Board — 3 cuts
Weight/Cover
210g
Per person
Lead Time
90d
Longest cure
Min. Order
3kg
Per cut
Est. Value
$358
At MOQ
Partnership
The board your guests will ask about by name.
We work with twelve venues in New York and the Northeast. We're considering three new partnerships for Q3 2026.
Request a Tasting
We'll bring a curated selection to your kitchen. No commitment required.
Download the Cut Sheet
Pricing tiers, minimum order quantities, lead times, and the full catalog. PDF, 8 pages.
Partnership Terms