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Easter Entrees


 

Caraluzzi’s Spiral Cut Ham

Our premium spiral cut ham comes to us from a small pork producer in the Pennsylvania Dutch country. Naturally smoked to perfection, each ham also comes with a glaze packet to ensure superior succulence and flavor. Available whole or half. We also offer boneless hams & ham steaks for smaller gatherings.
 

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.
 

Leidy’s “Nature’s Tradition” Hams

Leidy’s “Nature’s Tradition” antibiotic free, uncured smoked hams are made from pork raised with no antibiotics or growth promotants and fed a diet of vegetarian grains with no animal by-products. This uncured, hardwood smoked ham contains no nitrates or nitrites and no artificial ingredients. The “Nature’s Tradition” is certified by the American Humane Association for raising animals in a stress free environment. Ready to eat hot or cold, no MSG and is gluten free.
 
Also available: • Carando spiral hams • Smithfield spiral hams • Hummel Brothers Local spiral cut hams • Boar’s Head boneless hams
 

To ensure quality and superior taste for our customers, we sell only fresh American lamb. With a higher meat-to-bone ratio 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.
 

Leg of Lamb

Available whole or half, boneless or bone-in, 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.
 

 

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, Pure Poultry challenges the current standard of “natural” chicken. “Organic” doesn’t always mean what you think.
 
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 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.
 

 

Certified Angus Beef Standing Rib Roast

Considered the king of roasts, the rib roast makes for a substantial presentation on your holiday table. 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. This beef is a top cut above the rest, with only 1.5% 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.
 

Certified Angus Beef Natural Standing Rib Roast

CAB Natural meets all the high standards of its conventional counterpart with one addition – the “Never, Never, Never” policy. Never any antibiotics. Never any hormones. Never anything but all natural, vegetarian feed. It’s simply the finest all natural beef on the market.
 

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. We only sell pre-trimmed fillets which offer better value than un-trimmed fillets, where the waste can be 2.5 to 3 lbs of fat. While ours is “pre-trimmed” of the bulk of the fat, we still recommend having our butchers clean it up a bit and then tie it for even roasting.
 

 
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!