67gourmet

shelburne farms two year vacuum sealed cheddar cheese

smoking goose - sliced big red salame (uncured wagyu beef w/ red wine)

güeyu mar conservas braseadas by chef abel álvarez - calamar de otro planetra - grilled squid in ink sauce (asturias esp, 6 oz.)

uplands cheese - pleasant ridge reserve, wisconsin (priced per ounce)

acetaia san giacomo ‘essenza reserve balsamic’ 7-year, 100% balsamic, no added vinegar (reggio emilia, 250ml)

olina's bakehouse - 'gluten-free wafer crackers' rice flour (australia, 3.5oz)

brewer’s pretzel sesame flatbread

curio spice company - rose harissa

lioni latticini - stracciatella (new jersey, 16oz.)

moser riesling x sylvaner

la catedral de navarra- asparagus de navarra igp (spain, 9-10 spears, 370g)

al frantoio di aldo armato olio extra vergine al peperoncino (chili pepper olive oil, liguria)

fangst - ‘regnbue ørred’ smoked, freshwater trout w/ juniper & lemon thyme (denmark, 110g)

regalis orange hand-stuffed gordal olives | spain | 12 oz

chacho mini original hot sauce (utah, 100ml)

small cheese and charcuterie platter

unified ferments - snow chrysanthemum (brooklyn, 750ml) non alcoholic

cyn’s mix - crafted passion mango spice mixer (makes 2 cocktails)

mitica - taralli classico (8.8 oz.)

rodolphe le meunier- beurre de baratte salé; 84% fat, salted, cultured butter (normandy, 250 g)