Armin Koglin moved from Germany just to open his specialty food store in the Grand Central Market.


In Germany, he ran four stores with the same strategy he employs in the Terminal- sell high quality hams and sausages only in best locations. He learned that in order to properly sell his products, he and his staff must be totally familiar with them. Mr. Koglin was appointed a nationwide quality-judge for prepared meats names and sausage and has since trained many people in the art of selecting the finest meats.


Market location. You will find 40 different types of hams, about 30 salamis, and 40 specialties for BBQ. In addition, there is a wide selection of salads and prepared food. Their newest exclusive creations are:
- Cured pork loin in style of graved salmon-salted,
spiced with several garden fresh herbs and air dried.
- German Lachsschinken (in Germany it is called "Queen of hams")
salted, cured and smoked pork loin.
- German Smoked Turkey Breast-same style and procedure of
manufacturing as Lachsschinken.
- Smoked Venison Leg cured and smoked boars leg and
cured and smoked lamb leg.
- Biff capaccio herb cured beef. A must if you serve guests
cured and smoked lamb leg.
- Smoked Buffalo leg exclusive rarity, lean and fistful.

Ham Lard:
This is the homemade house specialty. It's cooked fat of pork,
roasted cubes of "Schinken" (gives the smoke taste),
fried cubes of onions, apples, and garden fresh herbs.