Meet the DLM Family

  • Jack Gridley
  • VP of Meat & Seafood
  • Jack Gridley is a familiar, friendly face behind the meat counter. Jack has been a member of the DLM family for over 30 years. With a strong passion for great quality food, Jack has spearheaded many of our creative initiatives during his years at DLM. An avid outdoorsman, Jack enjoys hunting and fishing. He has traveled extensively – out West, where he has spent numerous weeks in a saddle on working cattle ranches; up north to Alaska, where he has worked on boats alongside salmon fishermen; and overseas to Italy, which is one of his very favorite parts of the world. Jack’s mission at DLM is to “help our customers be knowledgeable and successful in preparing products by offering the best quality natural meat and seafood available to our customers”.

Seasoned and Prepared
Italian Meats

Seasoned and Ready-to-Cook Meats are a wonderful way to treat your guests or yourself to a sumptuous meal. We couldn’t make it easier for you unless we came home with you and turned on your oven. Stop by our Deli department to pick up delicious, prepared side dishes to complete your meal. We are featuring a variety of Italian delights:

Arista Pronto da Cuocere

"Arista" is a medieval Greek word meaning "great". According to, during the Council of 1430, held in Florence to resolve some differences between the Roman and Greek Churches, this dish, then known by another name, was served to the bishops. They liked it, and began to say: "Arista, Arista" (good, good): This Greek word, after four and a half centuries, is still applied by the Italians to pork loin cooked this way. "Pronto da Cuocere" simply means "ready to cook". It’s best simply roasted in the oven. Tuscans often serve it cold. Cooking instructions.

Fagottini di Pollo

Pollo means "chicken" and fagottini refers to a stuffed pasta. Perhaps it is called this because the product resembles this shape of pasta. Best way to cook it is to lightly fry it in Vera Jane’s Extra-Virgin Olive Oil. Cooking instructions.

Petto di Tacchino

This translates as "breast of turkey". Of course, this recipe is another Tuscan variation of turkey breast. It’s excellent drizzled with Vera Jane’s Extra-Virgin Olive Oil, then roasted. Cooking instructions.


An Italian-style pork roast featuring garlic, rosemary, sage, and oregano. Cooking instructions.

Coniglio Ripieno

This translates as "rabbit stuffed". This is another favorite dish of Tuscany. Another variation is to stuff the rabbit with potatoes, eggs, and cheese. It can be pan seared, then finished in the oven, or braised in wine. Cooking instructions.

Italian Meatballs

Hot Italian Sausage and DLM Ground Chuck rolled with garlic, onion, Parmesan cheese, Italian flat parsley, Italian bread crumbs, and eggs.


Literally means "monastics" or "monks". It is so named because the dish was made according to the monks’ recipe from the nearby Verna monastery. Their version of the recipe is rolled veal with fontina cheese and prosciutto, while we use top round, provolone, and prosciutto. Best way to cook it is to quickly pan fry using a little bit of olive oil.

Pollo Ripieno

This translates as "chicken stuffed". Very good roasted dry, or braised slowly in wine. Cooking instructions.