9 Online Markets That’ll Help You Build Better Sandwiches

By Jennifer McKee

November 3 is National Sandwich Day. Need some inspiration? Make a mouthwatering hoagie, triple stack, burger, po’ boy, croissant and more with selections from these mail-order markets and butcheries.

Reuben sandwich kit from Zingerman’s (©Zingerman’s Mail Order)

Zingerman’s Mail Order

Stock your refrigerator with delectable finds from this foodie-favorite online operator, which just happens to have a line of deli meats perfect for your sandwich fixins’. Among Zingerman’s most popular are the lean corned beef, first-cut lean pastrami, oven-roasted turkey and Arkansas peppered ham; it even sells its own corned beef Reuben sandwich kits. Fans include Oprah, Barack Obama and Mindy Kaling.

Iberico jowl bacon from DeBragga (©DeBragga)


Founded in the early 1920s, DeBragga and Spitter (now known simply as DeBragga) was known for securing the world’s finest cuts of meat. Its products have always been used by celebrated chefs; today, Daniel Boulud, Laurent Tourondel, Eric Ripert and Charlie Palmer are among DeBragga’s clients. Its exquisite selections include multiple Iberico pork products, such as dry and classic-style chorizo, loin chops and tempting Iberico jowl bacon.

Porter Road bratwurst (©Porter Road)

Porter Road

Porter Road’s James Peisker and Chris Carter formed their own butchery when they found supplies of fresh, quality meat limited in their Nashville stomping grounds. Today, their facility is located in Kentucky; partner farms are vetted regular to ensure animals are raised outside, fed vegetarian with non-GMO feed and given proper attention at every stage. Meat selections include flat-iron steaks, bratwurst, andouille and Italian links, ground lamb and whole large chickens.

Plant-based burger from Rastelli’s (©Rastelli’s)


Craft is essential to Rastelli’s. Owner Ray Rastelli, Jr. transformed what was once a New Jersey doughnut shop into a butchery that quickly became a go-to for its premium meats. Rastelli turned his profession of butchery into an art form, serving up hand-carved cuts to his customers. Today, many expansions later, it’s still revered for its center-cut sirloins, pork tenderloin, salmon filets and a wide variety of burgers such as wagyu, steak craft, turkey, salmon, even plant-based burgers.

Pork on the smoker at Bear Creek Smokehouse (©Bear Creek Smokehouse)

Bear Creek Smokehouse

Premium meat purveyor Bear Creek Smokehouse has been making customers happy for 77 years, ever since Hick & Nellie Shoults decided to start raising turkeys in their back yard in Bear Bottom, Texas. Its turkeys quickly became the stuff of legends, with women bringing roasting pans that would fit the size of the poultry. It’s more popular than ever today, available as cranberry turkey breast, smoked bone-in and boneless turkey breast and the original, a whole hickory-smoked turkey.

Freshly-harvested oysters from Real Oyster Cult (©Real Oyster Cult)

Real Oyster Cult

Discover the amazing taste of farm-fresh oysters from direct-order purveyor Real Oyster Cult, who curates from more than 70 oyster farms across North America. Its oysters vary according to what’s in season (and at their most flavorful), so there’s always something new. The oysters are harvested just before they’re sent out, for maximum freshness. Although they stay fresh in the fridge for up to 10 days, they likely won’t last that long in your household. Get some crusty rolls and make yourself a po’ boy!


D’Artagnan’s fine meats are something you won’t be able to live without. You’ll find chef-quality selections that can’t be had elsewhere: uncured smoked duck bacon, foie gras, various pate and mousses—perfect for your charcuterie board. Then there’s the wild game, bison, wild boar and rabbit among them. And for your holiday feasts, treat yourself and your tablemates to something new; the truffle turkey breast is something not soon forgotten.  

Ground ostrich meatballs from Fossil Farms (©Fossil Farms)

Fossil Farms

Even more exotic meats can be found at Fossil Farms, where you can find alligator, ostrich, kangaroo and yak, all farm-raised. In fact, it was the founders’ first taste of wild game in 1997 that inspired them to open their own New Jersey ostrich farm. Ever since, they’re been committed to doing things differently. Among Fossil Farms’ innovative selections are venison sausage with blueberries and merlot, emu fan filets and wild boar belly.


Belcampo’s purpose is to create meat that’s humanely raised and good for people and the planet. An animal’s quality of life and low-stress handling techniques result in meat that’s higher in nutrients and healthy fats. And you will taste it, in all-organic products such as grass-fed ground beef, breakfast sausage, Cornish chicken, tri-tip and lamb. Bone broth, offal and bones, jerky and beef sticks are also available.

RSS Augusta Magazine’s Front Porch

  • Episode 11: Jay Jefferies
    Jay Jefferies stops by to deliver the weather and much more!
  • Episode 10 - Nesia Wright
    We had the pleasure of sitting down with Nesia Wright, owner and CEO of the Georgia Soul Basketball Team. Ashlee and Nesia discuss life as the owner of a basketball team, retirement and more.
  • Episode 9: Venus Morris Griffin
    Venus Morris Griffin, one of the top real estate agents in the Augusta area, stops by our front porch to talk about her success and her upcoming book. This episode is sure to set a fire in you to go for your dreams!
  • Episode 8: Michael Romano
    Michael Romano, self-proclaimed carbohydrate king and executive pastry chef for Edgar's Hospitality Group stopped by our front porch to chat with Ashlee.


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