(Pastrami, Corned Beef, Brisket, Turkey & Tongue)

  1. Defrost meat overnight in the refrigerator.  DO NOT REMOVE FROM PLASTIC PACKAGING.
  2. Boil water in a saucepan or pot large enough to submerge the entire meat package.
  3. Submerge the entire package in boiling water. Reduce stovetop to low heat, and cover pot for ~5 mins. Add 3-5 mins if meat is not fully defrosted. 
  4. Carefully remove the package from hot water after 5 mins. Please use tongs or other cooking utensils (WILL BE VERY HOT!)
  5. Slice open the package and transfer the meat to a serving plate. It is now ready to enjoy.
  6. If the entire package is not consumed in one meal, for future servings we recommend (re)reheating under a very damp paper towel in the microwave.

*Sliced meats can be kept frozen for up to 3 months, and refrigerated up to 1 week. Please do not refreeze meat that has already been thawed. 


  1. Remove meat from plastic packaging and place it in a large pot of water.
  2. Boil for 3 hours, or until tender. Use a fork to test for tenderness. Monitor water level during the boil to ensure pastrami is submerged at all times. Note we do not recommend using sous vide or pressure cooker for this process, the boiling water helps to tenderize & loosen up the meat. 
  3. Remove pastrami from water and trim any excess fat, if so desired.
  4. Slice against the grain for maximum flavor and tenderness. 

*Whole pastrami can be refrigerated up to 1 week prior to cooking, and is best served within 3 days after cooking


  1. Empty the container(s) into a pot large enough to fit the soup.
  2. Heat on a low flame, stirring occasionally, until the desired temperature is reached.

* Frozen soups can be kept frozen for up to 3 months prior to reheating. Please do NOT refreeze soup that has already been thawed. 

KNISHES (Round & Square)

  1. Preheat oven to 350 degrees F.

  2. Place knishes on a baking sheet and bake until hot and golden brown. Be careful not to burn them!

*Knishes can be kept in the refrigerator for 7-10 days if left in vacuum sealed pouch. Please do not freeze knishes.


  1. Place the Kugel in it's frozen state on a flat surface/tray and allow to completely defrost (thaw).

  2. Heat oven to 325° and place Kugel in aluminum tray onto a flat baking sheet onto center rack of oven.

  3. Heat for 30 minutes (remove cover for last 10 minutes of heating for a crispy top).

  4. Remove from oven & serve.

  5. Alternatively, kugel can be reheated in the microwave on high for 4-6 minutes (without aluminum tray!) but we recommend a traditional oven method.

    *Kugel can be kept frozen for up to 3 months prior to reheating, and up to 5 days in the refrigerator if defrosted. 


  1. In a frying pan, add 1 inch of canola or other vegetable-based oil. Use enough oil to ensure the latkes will be fully submerged. Do not use olive or nut-based oil; it will change the latke flavor.
  2. Heat oil to around 350 degrees before adding latkes
  3. Fry latkes for 30-60 seconds until desired crispiness, then pat dry with a paper towel & serve!

Alternatively, latkes can be baked in the oven at 500 deg for 12 mins, but may not be as crispy as the frying method. Note we do NOT recommend microwaving mini latkes. 

*Latkes can be kept frozen for up to 3 months prior to reheating, and up to 5 days in the refrigerator if defrosted. 


  1. Preheat oven to 350ºF.

  2. Place Pigs in a Blanket on a baking sheet and bake until hot and golden brown (about 15 mins). Be careful not to burn them!

  3. Alternatively, you can also heat them in a microwave oven on high for 3-4 minutes*

    *Pigs in a Blanket can be kept frozen for up to 3 months prior to reheating, and up to 5 days in the refrigerator if defrosted. 


Note that our seedless rye bread does not contain preservatives found in most mass-produced bread. Therefore it can go stale more quickly than you'd expect!

  1. Store rye bread in refrigerator or freezer until ready to serve

  2. Reheat briefly in a toaster for 30-45 seconds to warm (but not toast!) the bread for best taste

*If left unrefrigerated, Rye bread will become stale within 1-3 days at room temperature


  1. Allow kishka to fully defrost.

  2. Slice kishka into desired serving size. (We recommend 1-inch thick slices)

  3. Add a tablespoon of oil to a shallow sauce pan

  4. Over a medium-low flame, gently heat the kishka for about 2 minutes on each side or until heated through

  5. Serve with warmed gravy and enjoy!

Alternatively, the full kishka can be baked in the oven at 350 for 20-30 minutes, and then sliced into 1 inch thick slices.

*Kishka can be kept frozen for up to 3 months prior to reheating, and up to 5 days in the refrigerator if defrosted. 


Hard Salami should be hung in a cool dry place (like a cupboard) until serving. It will 'age' over time and become harder. We recommend eating within one month of arrival but can be safely aged for up to 3 additional months. 

Once the casing has been cut open, please refrigerate the salami. It can be refrigerated for up to a month as well but will continue to slowly dry out and harden over time.


Our bagels do not contain preservatives & other additives typically found in mass-produced grocery store bagel brands. Therefore they will spoil in less than a week if not stored properly!

We recommend freezing the bagels upon arrival. To serve, reheat in a toaster oven or traditional oven at 400ºF for 5-10 minutes. Our bagels should have a firm outer crust with a soft, chewy center.


Additional Shelf Life Guidance

Note - refrigerate all items upon arrival, unless otherwise noted.

  • Full Sour Pickles - Shelf life 3 weeks.
  • Half Sour Pickles - Shelf life 1 week. Cucumbers will continue to pickle in jars.
  • Deli Mustard - Shelf life 2 months. Stir before serving.
  • Sauerkraut - Shelf life 3 weeks. 
  • Russian Dressing - Shelf life 2 weeks.
  • Chopped Liver - Shelf life 3-5 days. Chopped liver is very perishable!
  • Smoked Whitefish Salad - Shelf life 5-7 days.
  • Deli Rye - Shelf life 5-7 days.
  • Deli Cheese- Shelf life 2 weeks in an unopened vacuum pack. After opening, best if consumed within 3-5 days. 
  • Babka & Rugelach - Shelf life 3 weeks. We recommend gently heating before serving.