How should I have my meat sliced?
Any way you like it.
We are with you through thick and thin. Boar’s Head is the best any way you slice it, but it tastes even better when it’s sliced to your exacting standards.
A highly textured cut that pulls apart - great on sliders
Great for layering on sandwiches and antipasto boards
Perfect for multi-meat sandwiches, recipes, and pizza
Ideal for single-meat sandwiches, wraps, paninis
A thick, hearty cut for pastas, salads, and dinner plates