Made from the world’s finest cuts of navel, Langer’s pastrami features a family-recipe rub of rare herbs and spices, is brined and aged to perfection, then smoked and steamed for hours until tender, juicy and delicious. Langer’s pastrami is widely considered the world’s best.

The Chori-Man Tolucan Brand Green Pork Chorizo is a southern Mexican style green chorizo, with poblano chilies and a proprietary blend of herbs and spices. Made with 100% pork shoulder, with no fillers or nitrates.

Wild caught salmon has the most fat and omega-3 fatty acids among all wild Pacific salmon species. These attributes make it the richest and most flavorful wild Pacific salmon available. Locally Caught Sustainable Rod and Reel Fishing. All Fish is caught and processed within 24 hours

The Chori-Man Zacatecano Brand Red Chicken Chorizo is a traditional style with a guajillo chili blend from the Raygoza family recipe in Zacatecas, Mexico. Made with 100% chicken meat, with no fillers or nitrates.

The Chori-Man® Zacatecano Brand Red Pork Chorizo is a traditional style with a guajillo chili blend from the Raygoza family recipe in Zacatecas, Mexico. Made with 100% pork shoulder, with no fillers or nitrates.

One pound, five links, of The Chori-Man Zacatecano Brand Red Pork Chorizo. The Chori-Man Chorizo is made with 100% pork shoulder and contains no fillers or nitrates.

Our ECB Chili has a little bit of heat and a whole lot of meat. Made with our 100% grass-finished California ground beef and sustainably-raised pinto beans, this stuff ain't just treehugger-friendly, it's DELICIOUS! The not-so-secret ingredients are chipotle, ancho chilis, and just a splash of red wine. Great on your favorite hot dog or in a bowl with some diced onions and sharp cheddar cheese grated on top. Enjoy!

Sometimes good things come out of the pandemic. That's the case with ECB's addictive lamb and beef Asian dumpling. ECB has joined forces with the king of dumpling delivery, Cali Dumpling, and come up with a delicious — and sustainable — meaty dumpling. The only 100% grass-finished dumpling out there, this potsticker can be fried, steamed or boiled. Great as an appetizer, or snack, but who are we kidding, you'll finish the whole bag once opened. Delivered frozen and easy to cook in 15 minutes.

These bad boys are ready for the grill. Our special house grind burger patties are 100% grass-fed and grass-finished California beef. You'll taste the full flavor of our ground beef after they're cooked to a perfect medium-rare on the grill. Delivered frozen in 4-packs (4 oz. each) the beefy flavor is second to none!

This fresh Halibut caught near San Clemente is ideal for skewering as kebabs, just simply add lemon, garlic, and/or butter sauce. Locally Caught Sustainable Rod and Reel Fishing. All Fish is caught and processed within 24 hours

Made from select cuts, Langer’s brisket is steamed to perfection and the perfect compliment to our famous rye bread.

Fresh, locally caught, never frozen swordfish ideal for a light but mouth watering meal. Sustainable Rod and Reel Fishing. All Fish is caught and processed within 24 hours

ECB ground beef is prepared fresh every week. Made from 100% grass-finished beef from small, family-owned farms in California, this stuff is full of flavor, nutritious and even helps sequester carbon.

It's love at first bite with our ECB Meatballs. Made with a secret combo of our 100% grass-finished Beef and Heritage Breed Pork, we then add garlic confit, eggs, ricotta and parmesan, fresh herbs, Panko, and a little chili flake to spice things up. Not only are these babies delicious, but they're easy to make. Start them in a pan or oven and finish them in your favorite sauce. Buon Appetito!

Our ECB Meatloaf is a crowd favorite. We start with 100% grass-finished beef and knead it with some panko bread crumb and eggs, season it with our favorite spices and add a little brown sugar for sweetness. Easy to cook and easy to enjoy.

Well marbled, full bodied and rich with beefy flavor, a New York Strip is firm and tender when it comes to texture, flavor and fat. Cut from the shorter side of the beef loin, the muscles in this area do little work, and that spells tenderness every time.

Pasture-raised on local Southern California farms, this antibiotic- and hormone-free chicken breast is what your grandma's chicken used to taste like.

1 lb. of the best dark meat chicken you've ever tasted, this boneless, skin-on thigh and leg meat is perfect for stewing, braising, making sausage, or simply roasting with your favorite veggies in the oven. 100% pasture-raised, antibiotic and hormone free California chicken.

Langer’s corned beef is seasoned with the perfect blend of herbs and spices for a classic deli taste. Perfect whether served hot or cold on our famous rye bread.

These young and tender chickens live their lives on pasture, moved every day so that they are always on fresh regenerative soil. Due to their diet and activity, they have an extremely clean and decadent flavor.

Beachwood will always champion the style of cup we sought to create when starting Canyon—smooth, balanced, and caramelly. A coffee that's easy to brew at home and hits the spot, every morning. We rotate the origin seasonally, to showcase the coffee at its best.

In the cupping in which we chose Tolima Especial, we were really impressed with its sweet, clear flavor while maintaining the creamy body we love. These are the impressive qualities of coffees we source from higher elevations. The beans that comprise the Tolima Especial lot were grown between 1,700 and 2,100 meters above sea level. We tasted notes of chocolate, nougat, and stone fruit

These are the same sauces we use at Woon for our Beef Noodles. The recipe hasn’t changed since Mama Fong served these noodles to us growing up and through our years as a pop up. They’re great for any type of stir fry to add while cooking noodles, veggies, fried rice, etc. Use sparingly, a few squirts will go a long way! Also great for adding to any type of marinade.

Formosa Oolong is a classic golden breakfast style tea from Taiwan’s rolling hills. The leaves are picked dried under the strong sun which creates a natural oxidation darkening the leaf and intensifying the flavor. Smooth notes of honey and stone fruit come thorough with no bitterness and a rounded flavor. It is great served hot or chilled with a bit of lemon peel. Origin: Taitun, Taiwan

Take home the same loose leaf tea we cold brew! A unique combination of Bancha green tea, toasted brown rice and matcha, all sourced straight from Japan. The Bancha and matcha give the tea light grassy and marine notes, while the toasted rice brings in a roasted and nutty quality. Great served hot and cold brewed.

The first & only 100% all-natural Sichuan chili sauce, proudly crafted in Chengdu. It's hot, spicy, crispy, numbing and deliciously savory. Intensely flavorful yet not off-the-charts spicy, it’ll make your food taste bolder and the world around you seem a little bit brighter. Use it on everything. Yes, even that.

La Morra's take on chili crisp but with an Italian twist. Pairs well with pizza but also vegetables, sandwiches, and anything else for that matter.

This hand crushed árbol chili flake has depth of flavor and heat that you don't find in typical crushed red pepper, as we regularly roast and crush these chilis by hand. We love them on pizza, in pasta, winter soups, and more.

Calabrian chili oil plentiful in taste and a lasting element of flavor and spice. A lovely addition to pizza, especially the crust.

Extra virgin olive oil extracted from the fleshy part of the ripened fruit of the olive tree.

The best cheese topping for Langer's pastrami — swiss cheese, pre-sliced for you.

Jamón Ibérico or Pata Negra is the world’s most highly regarded and prized ham. It is made exclusively from the indigenous race of free-range and free-grazing Iberico pigs in the Spanish dehesa, the last of their kind on the European continent. The Ibérico variety feeds on an all natural diet of grains, plants and acorns whereas the bellota variety is fattened exclusively on acorns.

Sheep cheese aged for five months and injected with truffle. The injection technique allows a progressive blend of flavors in the mouth, providing a pleasant culinary experience. The flavor and scent of the truffle persists for a few minutes. The proven quality of this cheese has allowed it to be awarded by the INTERNATIONAL TASTE INSTITUTE of Brussels with its two stars SUPERIOR TASTE AWARD.

UNIQUE, the word says it all. As far as we know, there is no other Manchego PDO matured for 18 months. Traditional cheese from La Mancha, made according to tradition, with natural bark and perfectly tuned. This cheese has been produced under the supervision of the Regulatory Board of Manchego DOP Cheese. Pressed cheese, firm and easy to cut despite its long cure. Tasty and with a fruity touch, reminiscent of nuts like nuts; slightly spicy It is not very salty, with a slight and pleasant smell of sheep. Similar to Parmegiano Regiano or Grana Padano 24 months, Comté 18 meses, etc. Without a doubt, a great Manchego DOP.

Have the perfect date night with this assortment of artisan cheeses, charcuterie, seasonal fruit, dried apricots, pistachios, in-house toffee, olives, cornichons and English mustard, honeycomb or seasonal jam herbs and flowers for both decoration and consumption.

It is a cured sausage characterized by a form of "sarta" or horseshoe and its thickness , made from natural ingredients, which are lean pork, pimenton de la vera (paprika), garlic and natural sea salt.

Delicious dry-curated ham with intense yet mild flavor, a pleasing aroma and a coarse texture. Perfect for tapas, cold cut, in a sandwich with cheese or by itself with melon.

Obtained by a salt meat process and a slow ripening, this Lomo Embuchado is a tender product, with virtually no fat. vacuum packed, which guarantee a good conservation. Always extremely lean, cured with a marinade of salt, fresh garlic, and Pimenton de la Vera to accent the delicious dry-cured flavor.

Sausage prepared with select meat from white pigs, fat, salt and black pepper, following the traditional production process in the Catalonian area of Plana de Vic, with a minimum curing time of 45 days.

Mallorcan-style sausage is a typical soft spreadable paste or pate like texture, an spectacular taste is traditionally eaten and known for it's soft spreadable texture.