FAQ

There are no major allergens present in our products except Milk from the cheese in our Snack Packs and Italian Wedding Sausage as well as Soy, Wheat, and Sesame in our Korean BBQ Sausage.
 
None of our other products contain any major allergens.
 
There are no nuts present in our facilities. All ingredients that may contain allergens are segregated from all other ingredients and packaging materials. All equipment is thoroughly cleaned and sanitized before making our products to ensure there are no allergens present in our products.

Our Pork-Free Presliced Charcuterie products include Smoked Beef Salami, Spicy Beef Salami, Tuscan Red Wine Beef Salami, Bresaola, Spicy Bresaola, and Beef Salami Trio.

Our Pork-Free Sausage products include Chicken Garlic Sausage, Hot Chicken Sausage, Duck Fennel Sausage, and Lamb Merguez.

Our all beef New York Style Hot Dogs are Pork-Free.

Our Pork-Free Bulk Charcuterie and Deli products include Bresaola with Porcini and Black Pepper, Classic Eye Round Bresaola, Smoked Beef Salami, Tuscan Red Wine Beef Salami, and Pastrami.

Casings on our Salami Chubs are inedible, and should be removed before consuming. Our fully cooked sausages are all in sheep casings. Our Pork-Free sausage options include Chicken Garlic Sausage, Duck Fennel Sausage, Lamb Merguez, Hot Chicken Sausage, and New York Style Hot Dogs. Our pork sausages are also in sheep casings. Our pork sausage options include Breakfast Links, Black Truffle Sausage, Korean BBQ Sausage, and Italian Wedding Sausage.

Lactic acid bacteria do not have anything to do with dairy products; they are bacteria used widely in the food industry to ferment a variety of foods including salami, yogurt and sauerkraut. The bacteria feed on sugars and they produce lactic acid as a result of “carbohydrate fermentation.” The lactic acid lowers the carbohydrate content, and therefore the pH level, of the food (making it more acidic) to the point where other microorganisms are unable to grow, which increases the shelf life of the food. This process is self limiting as the lactic acid bacteria cannot survive once the food becomes too acidic so, at that point, the process stops.

We add sugar or dextrose to salami and cured meats so the lactic acid bacteria can feed on them to grow and safely cure and ferment the product. There are 0 grams of sugar in the final product because the lactic acid produced essentially replaces the sugar at the end of the curing process, leaving no sugar remaining in the final product.

We recommend consuming the product by the sell by date printed on the package.

After opening the package, we recommend consuming sausages and deli meats within 7 days; Presliced Charcuterie within 10 days; and Salami Chubs within 14 days.

For all products, cover or wrap any unused portion tightly before refrigerating.

All of our Sausages, Deli Meats, and Snack Packs should be kept refrigerated.Our Presliced Charcuterie and Salami Chubs are shelf stable and can be stored at room temperature, but we recommend refrigerating after opening the package.

Our Sausages and Deli meats freeze well for up to three months.

We do not recommend freezing our Presliced Charcuterie, Salami Chubs, or Snack Packs.

We ship to all of the United States and the District of Columbia except Alaska and Hawaii. Unfortunately, we cannot ship to PO boxes.

If your product arrives in less than perfect condition, contact us within 24 hours of the delivery time with your order number and a photo of the product and package. Our team will review your request and respond to you promptly.

We ship out of our Brooklyn, New York facility Monday through Wednesday. Depending on the day you place your order, the type of shipping selected, the delivery location, and pending circumstances out of our control (weather, natural disaster, etc.) transit times may differ.

We offer flat-rate shipping based on order size and location.