Clockwise: Bressaola, Finnocchiona, Proscuitto, Flavors of Bolognese Salami, Lonza, Lardo, Porchettta di Testa and Guanciale. (All Cured in House) Served with pickled cauliflower and fennel, Hartman Farm's radish, house "dijon" and smoked paprika mustards.
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