Products From 1000-1499 Yen--Bargains!

Thinly sliced ham for those craving the perfect sandwich. This ham comes from Austria and is made by one of Europe's finest makers, it will be really hard to eat other deli-hams once you've gotten a taste for this. Unlike most Japanese hams this is not sweet but rather a mildly-salty, smoky ham. 25 - 35 slices per pack
For best results, construct a grilled ham and red-cheddar cheese sandwich (fried with butter of course) and served with a side of bacon.
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We hand make these sausages ourselves and are sure you will love them. This is one of our tastiest sausages, flavored with real chunks of semi-dried tomatoes that you can see. This sausage is gourmet main course, as impressive as a steak on the plate but for a fraction of the cost. Like all of our sausages, we make these with no added nitrates, artificial colorings, or artificial preservatives. 5 sausages per pack.
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A little bit spicy, coarse ground, super tasty salami sliced 1 mm thick. You get 40-60 slices.
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Thick, Hot, and Smokin’ BBQ Sauce. Maybe the best American BBQ sauce you will ever have and it’s only available in Japan. This is our own recipe and you will love it! Great on ribs, roasts, and chicken - mix it with ground beef for a BBQ burger.
We make this sauce super thick so you can customize it to suit your taste.
-Mix with ketchup for a “Kansas City” style sauce.
-Mix with mustard for “Carolina” style.
-Add vinegar and cayenne powder for a great wing sauce.
-Try it with soy sauce as a yaki-niku tare.
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*keep away from children and pet’s you don’t plan on eating More info

Stone Cellar Cheese, named for the centuries-old cellars that this cheese is matured in.  I still have my tasting notes from when I first tried this cheese, I tried to write down a few descriptors but finally just ended up with "fabulous freaking cheese!" This is my favorite of our Austrian varietals, it is complex with a supple mouth feel, flowery, nutty, coma-inducing richness.  Probably one of the best hard cheeses ever made.  This is one wedge cut from the wheel, we leave the outer paper attatched so you can confirm what you are recieving, if you notice any flecks of green on the surface of the cheese, that's where it came from, probably better not to eat the paper...
This cheese is made from unpasteurized milk from grass-fed cows.  It is lactose free!
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There is a bit of controversy over whether to call this cheese guuuuda or gooooda so we cut it in half, now it's gooouuuda.
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Should I be calling this a Sidney Strip? The same cut as the Kansas City strip but from down under. Not as tender as the US steaks but plenty of flavor.
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Tasty little kidneys, great for pies!
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Bone in Rabbit leg and thigh from Spain. This will have you skipping along in no time.
Check out these recipes...
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This ground beef just might make the best hamburger you have ever tasted. I take one of the leanest cuts and grind it. This is not ground "trimmings". This is a full "round roast" turned into mince beef. This is a very course grind (6mm) which means more flavor and less cooking loss. You will love it.
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Just fry-up these wings and cover in sauce for instant, naked, gratification.
You get:
1 bottle of our Naked Wing Sauce (S)
1 mixed pack of 5 X tip-off wings (tebanaka) and 5 X drummettes (tebamoto)
messy fingers
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The best of the new world olive oils, this is the winner of the 2007 "Olive Oils of the World" competition in Los Angeles. It's very fragrant, velvety smooth, you'll want to drink it! However, it is better if you use as a salad dressing, in pasta, or as a healthy substitute for butter in lots of dishes.
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Fantastic little loin cutlets, we cut them thick so they stay meaty if you plan on pounding them out. One package has two cutlets and weighs about 250 grams.
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If you've never tried this South African style sausage you are missing out on a treat. This is a beef and pork sausage with a hint of coriander and cloves. We've put our own little touches to this coiled sausage here and there. The most obvious being that this is a much thinner sausage than the original but we found this makes it a lot easier to cook.
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Speck sliced up and packed in 300g units.
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This ground beef just might make the best hamburger you have ever tasted. I take one of the leanest cuts and grind it. This is not ground "trimmings". This is a full "round roast" turned into mince beef. This is a fine grind (3mm) which makes it perfect for meat sauces or fillings. You will love it.
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3 packs of Munchner sausage, a great and inexpensive gift to say "I'm sorry for making you pick up the bar tab last night because I didn't have any money."
3 packs at 4 sausages per pack makes 12 SAUSAGES!!
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We hand make these sausages ourselves and are sure you will love them. These were inspired by a popular Moroccan style sausage that we then put our own twist to. We use real Harissa, a type of chilli paste, to flavor them. Harissa tends to vary in spiciness from bottle to bottle so there is a little variation in the heat of these sausages, but they are always tasty. This is my personal favorite, there is another version of Marquez that is less spicy and flavored with mint which is popular in Spain and Portugal, we call that one our "Lamb - Herb Flavored"
7 sausages per pack.
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A 1.5 kg bag of lamb shin bones for making sauce base. Or just for your dog.
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This product is an abomination, and I was totally tricked into buying it. You see, I thought that veggie burgers included the meat from vegetarians, it turns out that requires a whole different sort of license though... As a consolation, I'm told that these are the tastiest veggie burgers on the market, which means that the packaging probably tastes better than the product. But if you must have a vegetarian over at your barbecue, throw a couple slabs of bacon on one of these and you've got something to feed it.
These are certified Organic in the U.S. but not in Japan, so you are not allowed to think that these are organic, forget I mentioned it.
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Our finest Milano style salami, sliced just 1mm thick. About 40 slices per package.
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The Tiroler is s creamy, rich, semi-hard cheese from the Austrian Alps. It has an intense aroma, a porous texture, and is a great melting cheese. It's made from pasteurized milk and is lactose free! WoooHoo!
Click "More info" for important handling instructions.
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A great deal on a big pack of sliced Parma Ham, the real stuff, from Italy. This is one of the tastiest sliced hams I've tried. It's easy to use, each super-thin slice (less than 1 mm) is separated by a plastic sheet so you can peel them apart. This is a big package, normally you see this in high-end gourmet stores in 70 gram packs for the same price.
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We take a lean beef brisket, salt cure it for two weeks with our special blend of spices, then freeze it. All you have to do is thaw it, rinse it and then boil for about 3 hours changing the water once. Or smoke it for your own home-made pastrami. This product is free of Sodium Nitrate and artificial preservatives which is why it won't be as pink as store-bought corned beef. You will love it.
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Note: This product takes two weeks to cure so sometimes when we are sold out it, delivery may take longer than usual. More info

Big beefy cubes, perfect for stews, kebabs, etc.
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1 pack each of Vili's Beef Pie, Beef and Mushroom Pie, and Chicken Pie.
One set per customer please.
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Super marbled Iberico pork sliced up and ready for the grill. This is perhaps the best pork at the best price anywhere.
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Cow's Milk Feta Cheese. This is a really nice Feta in a handy plastic tub, from Turkey - where they know good Feta.
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Perfectly balanced flavors make this a lamb sausage that you can feed to people who don't like lamb sausages and they will love it! This is the same sausage we made for the Australian Pavilion during the Expo back in 2005. We take out all the work and just add the mint and rosemary into the sausage - very tasty!
We use natural lamb shoulders from Tasmania, Italian sea salt, and our own mix of spices and herbs to make these in-house. The result is a fantastic and health little sausage with no artificial ingredients.
7 sausages per pack.
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For those guys who think my pork chops are either too small or too big, here you go, cut your own $%/+*# pork chops!
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The Meat Guy's Andoullie sausage - one pack has 3 sausages. Our version of Louisiana classic. These are big and smoky and fantastic. These are fresh-frozen sausages, not yet cooked. We recommend cooking them in the oven and then slicing them up for your favorite gumbo, jambalaya, meatorumboya...

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We get a lot of requests for a beef hot-dog which seems to be impossible to find in Japan. With that in mind we recently reformulated our beef sausage to make it more frankfurter-esque. We gave it a bit of a finer grind, kicked up the garlic and smoke flavors, and put it in a thinner lamb casing so it's pork-free for those who don't eat the pig. I wouldn't want to call this a hot dog because that sounds kind of low-end, this is a hot dog on roids with a buzz-cut, in a Mustang with the top-down, and a couple blondes in hot pants in the back seat.
7 sausages in a pack.
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We've started offering a smaller version of our popular pork shoulder, also called a "collar" or a "Boston Butt" (don't know why they have their butt's on their shoulder's in Boston). This makes a tender and easy roast, it's also perfect for pulled pork.
For "real" pulled pork, slow smoke this for 4 - 6 hours, then shred it with a fork, or if you like to cheat a little, throw it a pressure cooker for 30 minutes and mix some of our powdered hickory smoke or barbecue sauce into the pulled pork.
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After repeated phone-calls, e-mails, and the occasional drunken Leprechaun demanding that we make an Irish style breakfast sausage, we've finally done it. But these are not the wimpy little mass-produced items you might be used to. These are our bold and plump version of a traditional favorite. 7 sausages in a package.
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This is what you use for Philly Cheese-steak Sandwiches. Lean beef, thinly sliced, economical 1 kilo pack. To make a cheese-steak just fry this up with some onions, a pinch of our Stake Spice, and melt some cheese on top.
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Lean pork belly
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It's not manly to use this on steaks, if you are grilling a steak, you should be able to tell if it's done just by poking at it. But for big meats, it's OK to use a thermometer. If you are cooking poultry, I highly recommend using a thermometer. This is obviously the best thermometer that you can buy in Japan. It's got a pokey end that goes inside the thing that you are cooking, and on the other end is a dial that shows you how hot it is inside the thing. It's also got some numbers on it
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A big (300 gm), hearty, boneless rib steak. This is prime rib in a steak! Ribeyes, sometimes called a Delmonico, are the most flavorful cut.
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For smaller appetites, this “lady size” steak is good for any sized lady.
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Are you ready for a baklava party? These are super thin pastry sheets ready for any type of filling you can dream up. Each sheet is just 0.12 mm thick X 28cm X 45 cm. One package has 28 sheets. That’s a lot of strudel!
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Bone-in lamb shanks from Tasmania. Very meaty and very popular with our restaurant customers. One pack has two shanks. Also useful for taking out that prison guard you can’t stand...
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This is a super popular item on the breakfast buffet and kids love them.
One pack has 16 sausages. Uncooked
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Sometimes chickens (or even small turkeys) are known to get a little tipsy, this holds them upright even though they've got a beer can up their keester. I'm hoping the company makes one of these in my size.
Just in case you don't know, here is how you make a beer can chicken. You take a chicken, rub some seasoning all over it, take a beer, drink half of it, stick the half full can of beer in the chicken, sit back and giggle until it's done.
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Just the meat, stuff your own links, mold your own patties, or make your own sausage balls!! Nothing says "I love you" like sausage balls.
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Brown Lentils in a 1 kg bag.
Lentils are easy because you don't have to soak them in advance, just add 1.5 times as much liquid by volume as what you have beans, bring to a boil, then let simmer for 10 or 15 minutes. Don't add salt until the end or they won't get as soft (unless you are a hard lentil lover, in which case, salt away!).
I think this is what Barbara Streisand was singing about.
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Origin: US More info

Traditional Style smooth Dijon mustard from Maille. This is the big jar. If you are over the age of 12 you should be using this in place of yellow mustard on everything..
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You’ve got to hand it to the French. When it comes to duck they really make a great product. The best part of the best duck in the world. Hands down.
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Half cut cheddar for smaller fridges.
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A big bag of fully-cooked cocktail weenies (which are better with your cocktail, rather than in your cocktail. Great for the kid's lunch box, tossed in a salad, or next to some eggs at breakfast time.
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This item always makes me think of Bill Cosby. A 2 kg bag of frozen hearts. A yaki-tori favorite in Japan.
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