Weekly Features

Choose from Chicken, Turkey or Black Pepper Turkey.

Farm-raised product of USA.

Previously frozen. Farm-raised product of Canada.

8 - 10 oz. Choose from Maxed Out, Clásico or Caliente.

8 oz. Whole or sliced.

Boar’s Head Caramelized Onion Jack Cheese is made with Monterey Jack Cheese that has been slightly aged for a creamy texture. Caramelized onions are mixed in early in the process for rich toasty notes and subtle sweetness in every bite. Onion Jack Cheese is expertly crafted in the USA and is certified by Real Seal and Dairy Farmers of Wisconsin. Enjoy the perfectly sweet and savory balanced flavor of caramelized onion without spending valuable time chopping, stirring and scraping.  Sliced to order.

Hand-trimmed and carefully seasoned with garlic, and onion. This cut is then slow-roasted to tender perfection. Boar’s Head London Broil Cap-Off Top Round Oven Roasted Beef packs classic meaty flavor in each rich and savory slice. Sliced to order.

Sliced to order. Recalling master cheesemaker traditions of the Italian Alps, this cheese is aged over 6 months to achieve a robust, nutty flavor with just a hint of sharpness. Boar's Head Asiago Cheese has a texture that is firm yet creamy in the Northern Italian style. 

Taking inspiration from two favorites of traditional English fare, Boar’s Head Bold Horseradish Cheddar Cheese is a culinary trip to the village pub. A delightful pairing of creamy, full-bodied cheddar cheese and piquant horseradish flavor, this cheese is an Old World delight.

8 - 9 oz.

1.06 oz.

18 oz.

6 ct.

5 oz.

1.94 - 2.5 oz.

28 oz.

4.4 oz.

12 oz. 

20 oz.

8 oz.

Pimento cheese is taken up a notch! This year-round favorite is ready to spread onto crackers, bread, chips or even a burger! Smoky, sweet and a little spicy.

A bold flavor experience: spicy, sweet, tropical and HOT. This creamy, medium-aged Cheddar is infused with gold tequila and habanero peppers. The tequila’s warmth and sweetness balance the smooth Cheddar, while the habaneros deliver a fiery finish.

Raclette du Valais, the most famous Swiss Raclette, is made in Valais using traditional methods. Alpine meadows and climate shape its creamy texture, ivory paste and orange brown rind. Perfect for the Swiss national dish!

Juustoleipa, or "bread cheese," has been a Finnish and Swedish tradition for over 200 years. This Wisconsin version is squeaky, buttery and delicious. It softens slightly and develops a browned crust when baked. Serve warm with honey!