We’ve always been affineurs. The art of selecting cured meats is inherent to our makeup, in the DNA of our origins: at this stage, we have over a century’s worth of sourcing experience in procuring the finest Italian and Spanish cold cuts. The same is true for the cheeses, chosen from the best cheesemakers. Our master pork butchers and cheese mongers follow the products’ development and select them one by one. As always.