Friday take-out meal for August 26

Guest Chef Taffy Maynard will prepare Chicken with goat cheese, artichokes & sun-dried tomatoes served with Basmati rice, tossed salad & Lemon Brownie

The price is $7.99 and I recommend reservations.

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

Friday take-out meal for August 19

Cheesy Potato and Vegetable Pasties (Vegetarian)

Or

Cornish Beef Pasties

-------------------------------------------------------------

Served with a Mushroom and Walnut dressed Green Salad

and Creamy Rice Pudding

Friday take-out meal for August 12

This Friday I (Rob) will be making the take-out meal and I predict it will be delicious:

Beef with Garam Masala.

Garam Masala is a traditional Indian spice mixture often used with beef and lamb. It's not at all similar to the curry powder most people are familiar with. It's made with cardamom, coriander, black pepper, cloves, cumin, cinnamon, mace (similar to nutmeg), and bay leaves. This is augmented with fresh ginger and garlic. The resulting sauce is rich and dark and only a tiny bit spicy (hot). It will be served with jasmine rice, raita (a cucumber-yoghurt condiment), and nan which is similar to pita bread.

The price is $8.99 and I recommend reservations.

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

This weekend, July 30-31

Friday's takeout meal is bratwurst on a homemade bun and there is a vegetarian option having something to do with Portobello mushrooms, but I never got the full scoop so you'll have to call to find out.

For this weekend I have made up both beef burritos and black bean burritos. There is chilled cucumber soup, Chinese chicken salad, potato salad and hummus in the cooler. I'll be making French bread, as usual, along with the usual scones and muffins. Plenty of cookies on hand and I'll be making more as we need them. Coconut macaroons on Sunday, and I have improved the recipe so they are more moist.

Hope to see you at the store.

Friday take-out meal

Friday Night

Take Out Dinner

July 22, 2011

Pesto Pasta Salad

With Rainbow Chard, Tomatoes & Grilled Chicken

Made with Spring Lake Ranch Pesto and fresh-grown veggies

*Chicken optional—Vegetarian version available too!

Local Blueberries with Maple Whipped Cream

$7.99

Prepared by a Guest Chef Crew from Spring Lake Ranch

Reservations recommended!

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

Friday take-out meal for July 15

This weeks take-out meal is pozole which is a pork and hominy stew in a rich, savory red chile sauce. It is served with crema fresca (creme fraiche) and comes with a raised flour tortilla and cole slaw made with cabbage from Alchemy Gardens.

12 ounces, 3.99 32 ounces 9.99

This Friday

Friday Night

Take Out Dinner

July 8, 2011

Pasta Primavera

with a variety of summer vegetables, zucchini & yellow squash, carrots, green beans, peppers, cherry tomatoes & salad shrimp, tossed in olive oil with Basil & other fresh herbs.

Topped with grated Parmesan cheese & served with a piece of Rob’s Bread.

$7.99

Prepared by Guest Chef Carol Calotta

Reservations recommended!

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

This week

Specials this week will include:

Sesame noodles, 12 oz. for 3.99

Rob's fresh salsa, 8 oz. for 2.99 (available Thursday)

Gazpacho, 12 oz. for 3.49 (available Thursday)

Friday Night

Take Out Dinner

June 24, 2011

Grilled Chicken Breast

Pasta with Peanut Sauce

&

Green Salad with Cilantro Dressing

$7.99

Prepared by Guest Chefs The Darlings

Reservations recommended!

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

Friday take-out meal

Friday Night

Take Out Dinner

June 17, 2011

Pulled Pork

With Mustard Vinegar Sauce

Rob’s Sandwich Bun

&

Cole Slaw

$7.99

Prepared by Guest Chef Tracy Crelin

Reservations recommended!

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

Chicken Marbella tonight

Chicken Marbella

Chicken marinated in oil, vinegar, capers, olives and prunes

Although prunes, olives & capers may seem like an odd combo, when cooked together with chicken they create a delectable sweet & sour, savory flavor. This is a classic dish from the Silver Palate Cookbook.

Served with Rice and a Garden Salad

Local lettuce from Evening Song Farm in Cuttingsville, VT

$7.99

Prepared by Guest Chef Mother/Son team Ludy and Christopher Biddle

Reservations recommended!

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

New burritos

On thursday this week I'll be making up a new batch of burritos with shredded pork, red chile, rice and cheddar cheese. I hope they are as popular as the chicken and the beef burritos have been. We can't seem to keep them in stock.

This week

Today (Wednesday) I made up a batch of chicken burritos with red chile, black beans, rice and cheddar cheese. They are 4.99 apiece.

Tomorrow I'll be making up some asparagus pizza with leeks, ricotta, mozzarella and parmesan. They will be 9.99 apiece.

Friday take-out meal

Quiche

with Sweet Peppers, Onions, Artichoke Hearts & Gruyere Cheese

*Meat option available with bacon added

Mixed Greens

with Balsamic Viaigrette or Bleu Cheese Dressing

French Bread

$7.99

Prepared by Guest Chef Becca Rice.

Reservations recommended!

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

Friday take-out meal

May 20, 2011

Vegetarian or Beef Lasagna

Garden Salad

Garlic Bread

$7.99

Prepared by Guest Chef Crew from Spring Lake Ranch.

Reservations recommended!

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

Something new

This weekend I will be making up some burritos with shredded beef in mole poblano, rice, cheddar and salsa. They will be 4.99 apiece from the cooler.

Friday take-out meal

Friday Night

Take Out Dinner

May 13, 2011

Chicken Enchiladas or

Vegetarian Enchiladas Verdes

Spanish Rice

Kalamata Olive & Feta Salad

$7.99

Prepared by Guest Chefs Lynette & Courtney Over.

Reservations recommended!

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

This week

This week I expect to make the pizza I didn't make last week which is with salsa puttanesca. Putanesca sauce is made with chopped anchovies, capers, kalamata olives, parsley, garlic, tomatoes and olive oil. There will be romano and mozzarella cheese on top. I'm planning to make it on Wednesday. Otherwise, there will be the usual scones and muffins (raisin-date-walnut on Thursday) and daily breads: buttermilk whole wheat on Tuesday, anadama on Thursday, sesame seed on Friday and French bread on the weekend. If we need it, I'll bake French bread on Wednesday, but there's a lot in the freezer, so I'll probably make pizza shells instead. No hamburger rolls this week since there's plenty in the freezer. Soups will include broccoli cheddar, cream of asparagus, minestrone, and southwestern butternut squash.

Friday take-out meal

This week's take-out meal, will be

pork loin in mole poblano

with rice and a side of pineapple salsa fresca.

$8.99

Reservations recommended!

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

This week

Special soups this week will include broccoli cheddar, cream of asparagus, and mushroom barley with leeks. I'll be making hamburger rolls on Wednesday and the usual anadama on Thursday. On Friday look for sesame seed bread. Also this week, we're having a sale on baguettes from the freezer at 2.00 apiece for both seeded and plain. This weekend I'll be making pizza alla putanesca. Putanesca sauce is made with chopped anchovies, capers, kalamata olives, parsley, garlic, tomatoes and olive oil with mozzarella cheese on top.

Friday take-out meal

Friday Night
Take Out Dinner

April 28, 2011

Celebrate Cinco de Mayo (Mexican Independence Day)

a few days early with a traditional meal from Oaxaca, Mexico!

Two Tamales:

One spicy tamal with mole negro con pollo

paired with a mild tamal with chicken and vegetables.

Homemade Black Beans

Mexican Rice

Tomato, Cucumber & Avocado Salad

$7.99

Using locally grown Vermont ingredients including:

Organic Chicken- Three Meadows Farm, Shrewsbury

Beans- Yoder Farm, West Rutland

Corn- Butterworks Farm, Westfield

Tomatoes- Long Wind Farm, East Thetford

Prepared by Guest Chef Maya Zelkin.

Reservations recommended!

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

--
Lindsay Arbuckle & Scott Courcelle
Co-Managers
Shrewsbury Co-op at Pierce's Store
2658 Northam Road
Shrewsbury, VT 05738

802-492-3326
pierces.store@gmail.com

Friday take-out meal

Friday Night

Take Out Dinner

April 22, 2011

Chicken Pot Pie

with a whole wheat dinner roll,

salad of mixed baby greens

& tangy tomato-herb dressing.

$7.99

Prepared by Guest Chef Judith Thomas.

Reservations recommended!

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

Menu for Tuesday, April 19

Tuesday: blueberry scones, cranberry walnut muffins, whole-wheat sunflower seed bread, mushroom barley soup.

Friday take-out meal

The take-out meal for Friday, April 15:

Thai Vegetable Curry with Tom Yum Soup and Rice
$6.99

Prepared by Guest Chefs from Spring Lake Ranch. 5-7 pm, Friday.

Reservations recommended and accepted in-person or by phone only.
Call 492-3326.

Friday Dinner, Baked Herb Crusted Chicken Breasts

Baked Herb Crusted Chicken Breast
with roasted asparagus
served on a bed of Basmati Rice

$7.99

Prepared by Guest Chef Joyce Wilson. 5-7 pm, Friday. Reservations recommended and accepted in-person or by phone only. Call 492-3326.

Menu for Tuesday, April 5

For Tuesday: blueberry scones, cranberry walnut muffins, flax seed bread and southwestern butternut squash soup. Also, I'll be making fresh pizza and burritos today.

Friday Take Out Dinner for April 1

Pork & Cauliflower Curry
with Jasmine Rice
and a Green Salad

$7.99

Prepared by Chef Rob McKain
Reservations highly recommended.

Take Out Dinners are available hot from 5-7 pm on Fridays. Reservations accepted by phone or in-person only. Call 492-3326 to reserve yours today.

Friday Take Out, 3/25, Enchiladas!

Chicken Enchiladas*

*Bean & Cheese Vegetarian option also available

Served with Mexican Saffron Rice,

Refried Beans,

and a small tossed salad

$7.99

Prepared by Guest Chef Susan Taggart

Reservations Recommended!

Take Out Dinners are available hot on Friday night from

5-7 pm and through the weekend while supplies last. Reservations accepted in person or by phone. Call 492-3326.

Friday Take Out, 3/18/11

Beef Stew (with Local Smith Grass-fed Beef)
with a small salad & French bread

Prepared by Guest Chefs Tracy Crelin & a crew from Spring Lake Ranch.

$5.99 (12 oz, serves 1)
$10.99 (32 oz, serves 2)

Friday takeout meal for March 11

Friday Night

Take Out Dinner

March 11, 2011

Dabbie Sweet’s

Ham & Cheese Casserole

(Wallingford Locker Ham & Grafton Cheddar)

with a small tossed salad

$7.99

Prepared by Guest Chef Louise Duda.

Reservations Strongly Recommended!

Take Out Dinners are available hot on Friday night from

5-7 pm and through the weekend while supplies last. Reservations accepted in person or by phone. Call 492-3326.

Menu for Wednesday to Friday, 3/9 to 3/11

Wednesday: apricot scones, blueberry muffins, French Vegetable soup with cannellini, French bread.

Thursday: blueberry scones, cranberry walnut muffins, Anadama bread and French carrot soup.

Friday: peach scones, blueberry muffins, sesame seed bread, and southwestern butternut squash soup.

Manu for Tuesday, March 8

Tuesday: blueberry scones, raisin date walnut bran muffins, broccoli cheddar soup and flax seed bread.

Menu for this weekend, March 5, 6

Saturday: blueberry scones, cranberry walnut muffins, French bread, clam chowder. Also: pizza with red and green bell peppers, carmelized onions, garlic, and mozzarella cheese.

Sunday: ginger pear scones, blueberry muffins, French bread, southwestern butternut squash soup.

Friday takeout meal for March 4

Ginger-Garlic Turkey Breasts

with Stir-fried Vegetables

& French Bread

(Misty Knoll Vermont Turkey)

$7.99

Prepared by Guest Chef Sally Deinzer.

Reservations Recommended!

Take Out Dinners are available hot on Friday night from

5-7 pm and through the weekend while supplies last. Reservations accepted in person or by phone. Call 492-3326.

Menu for Wednesday to Friday, 3/2 to 3/4

Wednesday: Apricot scones, blueberry muffins, hamburger rolls, and French vegetable and cannellini (white kidney beans) soup.

Thursday: Blueberry scones, raisin-date-walnut bran muffins, anadama bread, and Afghan lentil soup.

Friday: Peach scones, blueberry muffins, Italian bread, and French carrot soup.

Menu for Tuesday, March 1

Tuesday: blueberry scones, peach muffins, whole wheat sunflower seed bread, and broccoli cheddar soup.

Menu for this weekend, February 26-27

Saturday: blueberry scones, raisin-date-walnut bran muffins, French bread, Afghan lentil soup.

Sunday: Cherry scones, blueberry muffins, French bread, broccoli cheddar soup.

Menu for the week, February 22 to 25

Tuesday: (In case you haven't noticed it, the scone and muffin entries are pretty much identical from week to week, but I post them anyhow since some people may not be aware of this, and also there are occasional changes.) Blueberry scones, cranberry walnut muffins, White bean and vegetable soup, pumpkin seed bread.

Wednesday: Apricot scones, blueberry muffins, corn chowder, and hamburger buns.

Thursday: Blueberry scones, cherry muffins, split pea soup, anadama bread.

Friday: Peach scones, blueberry muffins, clam chowder, sesame seed bread.

Menu for this weekend, February 20-21

Saturday: blueberry scones, cranberry walnut muffins, clam chowder and French bread.

Sunday: cherry scones, blueberry muffins, split pea soup and French bread.

Takeour meal for Friday, February 18

Bronwen Thomas will prepare Chicken Tetrazzini: Boneless chicken & mushroom casserole with pasta in a delicious creamy sauce with peas, topped with bread crumbs & cheese, and served with green beans.

$7.99

Menu Wednesday to Friday, 2/16 to 2/18

On Wednesday there will be apricot scones, blueberry muffins, French bread, and potato leek soup.

On Thursday there will be blueberry scones, applesauce raisin muffins, Anadama bread, and mushroom leek barley soup.

On Friday there will be peach scones, blueberry muffins, sesame seed bread, and corn chowder.

Menu for Tuesday, February 15

I'll get the rest of the week up tomorrow, but for now: Tuesday will be blueberry scones, cranberry walnut muffins, Afghan lentil soup, and flax seed bread.

Menu for the weekend, Feb 12-13

Saturday: blueberry scones, peach muffins, potato leek soup, and French bread.

Sunday: cherry scones, blueberry muffins, southwestern butternut squash soup, and French bread.

Update 2/9

I made up some cheese and pepperoni/cheese pizzas today which are in the freezer for those of you who have been missing them this past week. Also, I made macaroons today, and there are plenty.

Thursday I'll be making more burritos.

Friday takeout meal

This week's takeout meal is from our 11th Guest Chef John McGurk

Bouillabaisse: a traditional Provencal fish stew originating from the port city of Marseille, France. Bouillabaisse is a fish soup containing various kinds of cooked fish, shellfish & vegetables flavored with a variety of herbs & spices. Served with a salad of organic mixed greens & Rob's French bread.

$7.99

Menu for the week February 8 to 11

Tuesday's menu: blueberry scones, cranberry walnut muffins, and split pea soup with ham. Also, we are having a sale on bread from the freezer at $2.00 a loaf. Just about all the kinds of bread I make are available: French bread, Italian bread, Anadama, Flax seed, Sesame seed, and Whole wheat sunflower seed.

Wednesday: apricot scones, blueberry muffins, corn chowder. Bread from the freezer.

Thursday: blueberry scones, applesauce cranberry muffins, and mushroom leek barley soup. Bread from the freezer. (If there isn't any Anadama bread left in the freezer by Thursday, I'll make more.)

Friday: cranberry raisin scones, blueberry muffins, sesame seed bread and French winter vegetable soup.

Weekend menu for February 5 and 6

Saturday: blueberry scones, applesauce muffins, French bread and West African peanut soup.

Sunday: Cherry scones, blueberry muffins, French bread, and lentil soup with ham.

Friday takeout meal for February 4

Chef Rob's sausage goulash a la Russe: Fresh sausage cooked with bell peppers, onions and tomatoes, mixed with sour cream and elbow macaroni and served with Rob's corn bread. It's a little different than your typical goulash, and it's delicious.

$8.99 for a quart, with 2 pieces of cornbread
$3.99 for 12 oz., with 1 piece of cornbread

Menu for the week, February 1 to 4

Tuesday: blueberry scones, banana walnut muffins, whole-wheat sunflower seed bread, and corn chowder.

Wednesday: apricot scones, blueberry muffins, French bread, and potato leek soup.

Thursday: Blueberry scones, peach muffins, Anadama bread, and split pea soup

Friday: peach scones, blueberry muffins, Italian bread, and black bean soup with corn.

Menu for this weekend, January 29 and 30

On Saturday there will be blueberry scones, applesauce raisin muffins, French bread, and mushroom leek barley soup. Plenty of pizza in the freezer, so I won't make a special this weekend.

On Sunday, I'll make cherry scones, carrot walnut raisin muffins, French bread, and southwestern butternut squash soup.

Update

I don't have enough sesame seeds to make sesame seed bread today, so I'm going to make Italian bread instead. There's still some sesame seed bread in the freezer if you just have to have some.

Friday takeout meal for January 28

This Friday's takeout meal is from John Davis:

Murgh Kabuli: Chicken from Kabul. It is white chicken meat in a tomato-yogurt sauce blended with spices and nuts and served on Basmati rice. It is not spicy hot.

Chickpea dumplings in a spiced sauce that includes cauliflower, peas, carrots and other vegetables, served on Basmati rice. This sauce does have spice heat to it but it is not extreme.

This sounds extremely delicious to me. Just sayin'. (Rob)

Menu for Wednesday to Friday, 1/26 to 1/28

Wednesday I'll be making apricot scones, blueberry muffins, French bread, and Moroccan chick pea soup (vegetarian). There's lots of specialty pizza in the freezer, both carmelized-onion-gorgonzola, and leek-pesto-rapini (which is super delicious).

Thursday: blueberry scones, applesauce-spice muffins, Anadama bread, and French winter vegetable soup (a coarse puree of butternut squash, rutabaga, leeks, and tomatoes, with Fines Herbes). Fresh black-bean burritos today.

Friday: Peach scones, carrot-raisin-walnut muffins, sesame seed bread, and split pea soup.

Menu for Tuesday, January 25

Here's what's for Tuesday: blueberry scones, cranberry walnut muffins, pumpkin seed bread, and clam chowder.

I'll post for the rest of the week on Tuesday.

Pizza update

I'm feeling a bit under the weather today so I won't be making the special pizza today. I'll make it tomorrow (Sunday).

Menu for this weekend

Here's what's up for this weekend (1/22 and 1/23)

Saturday: blueberry scones, banana walnut muffins, French bread, and Farmer vegetable soup (a pureed soup with butternut squash, rutabaga, onions, leeks, and tomatoes). Also, I will be making up some pizzas with leeks, rapini (broccoli rabe), mozzarella and Romano cheeses.

Sunday: Cherry scones, sticky buns, French bread and West African peanut soup.

Friday takeout meal

This Friday's takeout meal is: Meatloaf, stuffed delicata squash, and cauliflower with mushrooms and red peppers.

made by Connie Youngstrom. $7.99

Menu for the week January 18 to 21

Here's what's up for this week. (Also, I'll post the Friday take-out meal as soon as I have the info.)

Tuesday: blueberry scones, banana walnut muffins, southwestern butternut squash soup, sunflower seed bread, and fresh Russian tea cakes. Also, I'll be making up some plain cheese and some pepperoni pizzas.

Wednesday: apricot scones, blueberry muffins, split pea soup, and French bread.

Thursday: blueberry scones, cranberry walnut muffins, mushroom leek barley soup, Anadama bread, and fresh burritos.

Friday: peach scones, blueberry muffins, sesame seed bread and lentil soup with ham.

Menu for this weekend

Saturday: blueberry scones, peach muffins, French bread, and corn chowder. I will also be making up some pizzas with carmelized onions and gorgonzola and romano cheeses, and there are plenty of burritos on hand with black beans, rice, salsa and cheddar cheese. All the usual cookies abound.

On Sunday there will be cherry scones, blueberry muffins, French bread and black bean chili con carne.

Chowder update

There's been a switch in the soup du jour: clam chowder is on Wednesday, Corn chowder is on Saturday. Sorry for the mixup.

Friday takeout meal

This Friday's takeout meal will be Nancy Ellery's Butternut Squash and Leek Lasagne served with a green salad and French bread.

Price: 7.99

Dessert will be Chef Rob's Northern Spy Apple Crisp.

Price: 2.25

Menu for the week January 10 to 16

Here's the rundown for this week:

Tuesday: blueberry scones, carrot raisin walnut muffins, split pea soup with ham and flax seed bread.

Wednesday: apricot scones, blueberry muffins, corn chowder, and French bread.

Thursday: blueberry scones, more carrot raisin walnut muffins, Anadama bread, and lentil soup with ham.

Friday: peach scones, cherry muffins, sesame seed bread, and mushroom-leek-barley soup.

Menu for this weekend

My bad for not getting this up sooner. Saturday's scones are blueberry, as usual. Likewise there is the usual French bread: seeded and plain baguettes as well as batardes. Soup is mushroom barley, and there is new pizza with braised collard greens, olive oil, garlic, and mozzarella and Romano cheeses.

Sunday I'll make cherry scones, more French bread and Southwestern butternut squash soup. There will be a new batch of Russian tea cakes along with the usual cookies: chocolate chip, peanut butter, oatmeal raisin, and ginger.

Any requests? Leave a comment.

Menu for Friday, January 7

Today's scones are apricot and there will be sesame seed bread, the perfect bread for sandwiches. Soup today is clam chowder made with fresh clams. It's a great soup for a cold and windy day.

Menu for Thursday, January 6

Blueberry scones, carrot raisin muffins, and lentil soup with ham are on for Thursday. As usual, the bread will be anadama (I bake it every Thursday).

Blue Cheese & Spinach Stuffed Flank Steak, this Friday night

Friday Take Out, Jan. 7th

Local grass-fed flank steak stuffed with spinach and blue cheese

plus Garlic Mashed Potatoes

$7.99

Prepared by Guest Chef Ludy Biddle using her own Beaver Meadow Farm beef. Reservations recommended and accepted by phone or in person only--492-3326.

Lily's Delights

Mini Vermont Apple Pie, $2.50 each

Menu for Wednesday, January 5

Peach scones today, Lentil soup with ham, and more black bean burritos. If we're out of French bread, I'll make more. Otherwise it will be the flax seed bread I didn't make Tuesday because we had so much bread in the freezer. Later in the week, Friday or Saturday, I'll be making pizza with braised collards, bacon and a mixture of mozzarella and romano cheeses.

Update: today's soup is Moroccan chick pea soup rather than lentil.

Tuesday, January 4

Blueberry scones, cranberry walnut muffins and flax seed bread are on the menu for Tuesday. Also, Mexican corn and cabbage soup. Available cookies are: Russian tea cakes, chocolate chip, peanut butter and I'll be adding oatmeal raisin this week. Be sure to check out our selection of dried (hard) salamies from Trois Petits Cochons (Three Little Pigs). These delicious salamies are perfect for a pick-me-up snack with a piece of baguette.