Every deli is a sensory world of sights, sounds, tastes, touch and aromas. Here at Datz, we take it one step further and one level higher—to a deliciously different stratosphere.
We offer an amazing 40+ different kinds of sandwiches, each one freshly made upon ordering.
Our premium meats and cheeses are hand sliced, and breads are baked fresh in hearth ovens daily.
You'll find authentic old-world names like San Francisco's Columbus Salame and Volpi antipasti from St. Louis. We also carry superb award-winning cheeses from Grafton Village in Vermont, Neal's Yard Dairy in London and New York's Coach Farm, to name just a few.
While we can't list all the authentically made, hand-crafted products we've found and look forward to sharing, here is a sample to whet your appetite and stir your imagination:
Arkansas Peppered Ham
A taste beyond the traditional smoked ham. Arkansas peppered ham is imbued with a flavorful mix of cracked black pepper and brown sugar, and painstakingly rubbed by hand before smoking. Peppery and sweet, it's a double kick for the taste buds.
Broadbent Country Sausage
Great Grandma Broadbent's secret recipe from 1909 is chock full of lean cuts of meat, sage, red pepper and who knows what else. It's then stuffed inside a cloth bag where it's cured by air-drying. When someone goes to all this trouble, you know it's good.
Columbus Salame
Who needs a passport when you have Columbus Salame and other Italian dry cured products to feast on? Made in South San Francisco, Master Salumieris (salame makers) proudly use old-world recipes handed down three generations ago.
Emmenthal Swiss Cheese
Even the holes are yummy. Mild. Slightly nutty. Buttery. Kinda fruity. Genuine Emmenthal Cheese is considered to be Switzerland's oldest and most prestigious cheese. Nothin' netural about that.
Grafton Village Cheese
Ethan Allen and the Green Mountain Boys aren't the only famous names from Vermont. Grafton Village Cheese, Vermont's premium aged cheddar cheese, is hand crafted from hormone-free cow milk and aged one to four years. Named one of the top 100 cheeses in the world by Wine Spectator.
Jarlsberg Cheese
Any cheese named after a Norwegian Count is more than okay with us! Count Jarlsberg owned the estate on which this mild, sweet cheese with a slightly nutty finish was first produced. Made from a 200-year old secret recipe, melted Jarlsberg is superb on sandwiches or in a fondue.
Koeze Peanut Butter
The real deal here. No sugar, no preservatives, and no homogenized anything. Just the finest natural peanut butter. Ever.
Maytag Blue Cheese
In 1941 Fred Maytag II, grandson of the appliance maker, began producing the now world-famous Maytag blue cheese using fresh sweet milk from his family's prize-winning cattle. Small batches are hand made, and each wheel is aged in caves twice as long as other blue cheeses. Time consuming? Yes. But worth every bite.
Montchevre Fresh Goat Cheese
Our favorite and winner of "Best of Class" in the 2008 World Championship of Cheese, sweet and creamy Montchevre is made from prime quality goat's milk, picked up daily from Amish farms in Wisconsin and Iowa. No hormones, no additives, no preservatives; just 100% natural and 100% delicious!
Neuske's Applewood Bacon
Four generations later, Nueske's Applewood bacon still brings the house down. Why? Cuz its sweet and smoky flavor is testament that perfection does exist. Just ask The New York Times, Chicago Tribune and Cuisine Magazine.
Niman Ranch Pastrami
The operative word at Niman Ranch is no. As in no antibiotics, no added hormones, no animal
by-products. But it's also yes—to all natural, to vegetarian feeds, to humane and sustainable
methods, and ultimately, to great flavored meats.
Stonington Smoked Salmon
From Maine's remote Deer Isle to your plate. Using authentic Scottish curing methods, Stonington salmon contains no preservatives, no corn syrup and no bacteria sprays before or after the curing process. Just 100% always-fresh Atlantic salmon, kosher salt and 16 hours of gentle hickory smoke.
Sy Ginsberg Corned Beef
So many choices, none as outstanding as Sy Ginsberg Corned Beef. Made with only choice-or-better grade beef, each piece is hand trimmed and seasoned with Sy's own special pickling cure recipe.
Volpi Antipasti
In 1902, immigrant John Volpi was the first and only maker of genuine Italian salame in St. Louis. Since then, his nephew Armando Pasetti introduced the world to his Uncle's premium antipasti meats made from old-world recipes, traditional dry aging and 100% dedication. Prosciutto, coppa/hot coppa, bresaola, mortadella, capocolla, pancetta, rotola. Grazie!
Wisconsin Muenster Cheese
In 1841, Mrs. Anne Pickett made history by establishing the first cheese factory in Wisconsin. Muenster cheese, mild, sliceable and easy to melt, was one of the first semi-soft cheeses European immigrants made in the late 1800s.
