Before he opened La Divisa in 2015, Nick Macri spent 14 years as a chef in restaurant kitchens, and you can tell the moment you look into the case of his shop. Neat little trays of European-style pâté, mousse, and terrine are lined up alongside inventively flavored sausages and expertly butchered fresh cuts of pasture-raised pork, veal, and lamb sourced from small Pennsylvania farms. A picnic comes together quickly with cured offerings like lamb prosciutto, culatello, salami, and “hennepin” coppa, a cured pork shoulder that won the Ommegang’s Philadelphia Hop Chef competition in 2013. Whereas meats like these are often imported, all of La Divisa’s are made by hand in Reading Terminal, so offerings shift as ingredients rotate in and out of season. Though La Divisa Meats are special, you don’t need a special occasion to enjoy them. They also make a number of pre-cooked heat-and-eat items like chili and pork carnitas for tacos..