European Deli Case
Smoked hams, traditional bacon, salami and cold-smoked selects — the wholesale case restaurants and delis re-order every week.
$185/ case
Government-inspected abattoir · European charcuterie · Wholesale & retail
Restaurants, caterers, retailers, institutions, and the folks who drive in for a custom cut — right now they all reach the counter the same way: a call, an email, a form that lands in someone's inbox. This is every one of those orders captured once, quantities and cut sheets attached, dropping into a single queue the floor can actually work from.
The order pad
Standing wholesale lines and retail cut sheets in one place. Add what you need, submit it as one order, the floor gets a clean pick-and-cut list. (Products and pricing are placeholders to show the flow — your real catalogue drops straight in.)
Smoked hams, traditional bacon, salami and cold-smoked selects — the wholesale case restaurants and delis re-order every week.
House brats, breakfast links and burgers by the case for caterers and resellers. Standing weekly quantities, no re-keying.
Locally raised, government-inspected. The retail customer picks their cuts, wrap and freezer sizes right here instead of over the phone.
Nothing changes on the floor
01
The chef placing a Friday case, the reseller topping up, the family booking a side of beef — they submit it when it suits them. The phone stops being the only way in.
02
Every submission lands as a queued order — account, quantities, cut sheet, needed-by date already attached. No voicemails, no scraps of paper, no missed callbacks.
03
The plant works from the same list the customer built. What you make and how you make it doesn't change — only how the order gets to you.
Wholesale & account orders
Restaurants, caterers, institutions and the shops that resell your smoked meats — right now they all reach you by calling and hoping someone writes it down right. This is that same conversation, captured once, so nothing gets lost between the counter and the plant.
Every submission becomes one queued order with quantities, cut specs and dates already attached. Approved accounts see their own pricing. No re-keying, no missed callbacks.
A way for every account and every custom-cut customer to place the order themselves, cleanly, and have it land where the floor can work from it. That's the whole idea — and it's already built above, yours to keep.
See the order pad again