HAM

Caraluzzi’s Spiral Cut Ham

Our premium spiral cut ham comes to us from small local pork producers that still do things the traditional way with quality product and no short cuts. Naturally smoked to perfection, each ham also comes with a glaze packet to ensure superior succulence and flavor.

Caraluzzi’s Premium Boneless Hams

Our premium boneless hams are hand selected, hand trimmed, netted and naturally slow smoked to perfection. We offer two types one of which is part of our growing line of Pure Pork which is produced from antibiotic free animals with no preservatives and naturally cured. Our Pure Pork Ham is also offered sliced in our deli department so ask to try a slice, it’s so tender you won’t believe it.

Triple M

From New England’s largest producer of spiral ham comes this traditional hardwood smoked, meat lover’s favorite made with from the highest quality cuts of pork. While we carry the boneless hams and ham steaks year-round, Triple M’s special spiral cut half ham is just here for the holidays.

Smithfield Hams

Smithfield’s famously fully cooked, hickory-smoked Spiral Sliced Hams are expertly crafted, perfectly cooked, uniformly sliced and available in a variety of delicious glaze flavors. Also available in a boneless spiral cut or bone-in portions as well.

Also available: • Carando spiral hams • Cooks spiral hams • Boar’s Head boneless hams •

LAMB

To ensure quality and superior taste for our customers, we sell only fresh American lamb. With a higher meat-to-bone ratio and sweeter taste than imported lamb, American lamb offers more value for your dollar. Never flown across the ocean, American lamb requires less transport. From store to table, American lamb is always fresh! Try some of our holiday favorites:

Rib Rack of Lamb

This rack of lamb makes for an attractive and flavorful holiday presentation. It is often sold "frenched", which refers to exposing the top portion of each rib for easy carving. The racks are small and a good rule of thumb is two ribs per person. They can be roasted several at a time and also can be sold as a crown roast - the ultimate epicurean centerpiece for a holiday table.

Loin Rack of Lamb

The loin rack of lamb makes an excellent alternative to the rib rack.  Prices on the rib rack, especially during the holidays, have become very expensive due to its growing popularity in restaurants.  The Loin rack is essentially the center cut of the loin that is used to make loin lamb chops but kept whole and bones split at the bottom for easy carving.  The loin chop is the equivalent of the porterhouse steak of lamb and contains the filet & strip steak.  Roasted whole it makes a nice presentation that is equally as tender and a much better value per pound versus the rib rack.  And when you only use American lamb like we do it’s sure to be a hit.

Leg of Lamb

Available whole or half, boneless, bone-in, or semi-boneless, the leg of lamb is a delectable holiday favorite. While boneless is easiest to carve, roasting bone-in guarantees a more savory flavor. That's why, upon request, our butchers will de-bone the lamb, then place the bone back in and tie it. Now, when you're ready to carve, the bone can be easily removed for simple serving. Try our semi-boneless leg for best of both and a great value.

VEAL

We only sell fresh American veal! We offer several cuts but these are holiday favorites:

Veal Scallopini Cutlets

We offer two choices when it comes to this delicate Italian favorite:

Veal Leg Cutlets
The most common cut. Offers a perfect combination of tenderness and value.

Veal Top Round Cutlets
The premium cut not often found in conventional supermarkets. This cut offers superior tenderness.

Rack of Veal

The rack of veal makes for an alluring holiday presentation that is almost as impressive as its exceptionally tender texture. Sold “frenched,” which refers to exposing the top portion of the rib for easy carving, this tantalizing cut is easier to serve than its grand appearance may suggest. No wonder veal racks are a holiday favorite.

CHICKEN & TURKEY

Caraluzzi's Pure Poultry

Quality, affordability and superior taste in one package. That’s Pure Poultry. Raised by family farmers nestled in the Blue Ridge Mountains of Georgia and the Carolinas.

USDA certified natural products are only required to be hormone free. Pure Poultry is not only free of growth hormones, but also antibiotics and pesticides. Humanely raised on an all vegetarian non-GMO diet, Pure Poultry is a new approach to all natural chicken, priced for any budget. Roast a whole chicken as an affordable & all-natural holiday centerpiece.

Caraluzzi’s All Natural

Our best selling fresh turkey makes for the perfect holiday dinner. From small farms deep in the hills of Virginia, Caraluzzi’s own all natural turkeys are gluten free with no preservatives. A broad breasted bird that is moist and tender. The one we serve in our own homes and once you try one it will surely become a holiday favorite in your home too. You can even order our turkey fully cooked by our store chefs.

ROASTING YOUR TURKEY 325°F

BEEF

Since our early days, we’ve been known for our superior quality meat and, above all, our extensive selection of beef. When you’re looking to entertain this season, talk to our butchers first! They know which cuts are made to impress.

Certified Angus Beef Prime

The best of the best, the most luxurious beef available represents the top 1.5% of all beef. The very best melt-in-your-mouth beef in the world revered by the world’s finest restaurants.

Certified Angus Beef

This beef is a top cut above the rest, with only 8% of all beef earning the Certified Angus Beef title. Passing a rigorous 10 point inspection to qualify, CAB offers superior marbling that ensures every bite is flavorful, tender and juicy.

 

Caraluzzi's Pure Beef

100% Grass Fed and Finished.

Raised in North America’s heartland on family owned farms from Colorado to Nebraska & Iowa with room to roam and graze the local green pastures with access to natural water supplies and clean, open air.  These carefully selected ranchers are dedicated to the health and happiness of their cattle. Hardworking family farmers that produce wholesome, high quality, healthy beef.

Grass-fed from the best forage available, grass-fed beef offers a range of health benefits, from an increase in vitamins A and E to an ideal omega 3 ratio (essential for healthy brain function.) Grass-fed beef is full of nutrients and minerals that are good for your body and contains less fat than conventional beef.*

Caraluzzi’s worked to seek out not only a product that met the standards of a 100% all natural, antibiotic free, grass fed beef from the USA, but one that is the best tasting product available.

That Special Cut

Caraluzzi’s works to ensure that every cut of meat we sell is special. But when great just isn’t good enough, we offer elegant options to elevate any occasion.

Standing Rib Roast

Considered the king of roasts, the rib roast makes for a substantial presentation on your holiday table. Restaurants and supermarkets often confuse consumers with the term “Prime Rib” which is often used to just describe a roasted boneless rib eye roast sliced into steaks but not necessarily referring to the actual grade of beef. Our choice rib roasts are the best-selling rib roasts but we don’t call them prime because they’re not, but we do offer real Prime graded beef of quality better than any local butcher shop and at the best price you’ll find anywhere! The “standing” refers to the fact that it is bone-in, which holds the roast upright for perfect roasting. Even with the bone the roast is easy to carve. In determining serving portions, the rule of thumb is two persons per rib. Upon request, our butchers will remove the bones and then tie them back on which will make it easier to carve (called Newport style). Download our easy Rib Roast recipe here.

Boneless Rib Eye Roast

The boneless rib eye roast is identical to its standing counterpart, only without the bone, making for an easier-to-carve cut of beef.

NY Strip

The New York strip or sirloin strip is often sold cut into steaks, but also makes for an exceptional holiday roast. Available boneless or bone-in, the strip is an extremely tender & juicy premium cut of beef. If you’re looking for something extra special, ask our butcher to prepare a Manhattan style roast.

Filet Mignon

Also called beef tenderloin, filet mignon is considered the most tender and versatile cut of beef. As a roast served hot or cold, or as steaks, the filet mignon makes for memorable entertaining. Click for our Never Fail Recipe!

Other options available: Top Round, Top Sirloin, Rump, Boneless Spoon Roast, and Eye Round Roast

Pork

Pork Loins

Available boneless or bone-in, pork loins are an exceptional value as a holiday roast. They can also be sold as a crown roast for a grand statement on the holiday dinner table.

Pork Tenderloin

Known as the “fillet mignon of pork,” pork tenderloin is an exceptionally tender cut. Boneless and generally weighing in at about 2lbs. each, you may need to roast several at a time depending on your parties size. After roasting we recommend slicing them into medallions, layering them on each plate and lightly drizzling with a fine balsamic vinegar or a port wine reduction.

Pure Pork

Responding to our customer’s requests for a No Antibiotic, No Preservative and All Vegetable diet line of pork we bring to you Caraluzzi’s Pure Pork. The Duroc Heritage Breed of pork is more tender, juicy, and flavorful, and preferred by discerning chefs.  Available year round with a variety of cuts but always feel free to ask our butchers for custom cut chops or roasts to suit your needs.  A bone-in Frenched center pork roast makes for a perfect holiday meal.

 

GAME MEATS

Holiday meals are the perfect time to get adventurous. What better way to share not only a meal, but an experience? Caraluzzi’s offers game meats this season, for those that want to sample a bit more from earth’s bounty than the traditional.

Goose & Capon

Following a farm to table trail, these gooses and capons are raised on small Amish and Mennonite family farms in the heart of the Pennsylvania Dutch country. Hand processed in a low volume environment for superior quality and taste, these free range birds also contain no antibiotics or growth stimulants. Capon is raised to about 18-20 weeks and is roasted the same way as a chicken, but produces a far more distinct and succulent flavor. White Edem goose is raised 22-28 weeks and produces a darker, richer meat.

Poussin

Also known as a Spring Chicken, these young birds are extremely tender and light, with a contrasting delicate texture and robust flavor. Raised to about 3 weeks of age on a 75 acre New Jersey farm, these free-range young chickens are fed an all vegetarian diet and fresh spring water under stress-free conditions.

Quail

From a family owned, second generation farm in South Carolina comes premium Coturnix quail, richer in flavor than the common Bobwhite breed. Quail is an intensely lean, dark meat with a light game flavor. These free-range birds are easy to grill or roast and make an intriguing appetizer or individual entrée. “Sleeve boned” for easy preparation, quail is higher in protein yet lower in fat and calories than chicken or turkey.

Duck

Pekin duck, also known as Long Island duck, quickly becomes a favorite among those that sample its tender texture and mild flavor. A particularly adaptive meat, Pekin duck works as a focal point for a variety of flavor profiles and cuisines.

Rabbit

With a mildly sweet flavor and little fat, these rabbits are bred from a cross of California White and New Zealand White, two of the world’s most tender rabbit breeds. Raised on a diet free of antibiotics and hormones, a rabbit’s all white meat is low in cholesterol, yet high in protein and b vitamins.

Also available: Pheasant, wild boar, venison, game sausage and more!