Kalua (pork or turkey)
Description: Pre-cooked Imu-style (USDA approved oven) with native plant cuttings and seasonings. Serving Instructions: Serve hot. Heating Instructions: Best way: Place meat in tin foil, add 2-4 tablespoons of water or chicken broth, close foil and place in double boiler. Steam for 15-20 minutes. Microwave is O.K. but may dry out if cooked too long on high power. Containers are microwaveable. Storage Instructions: Use sealed container and keep refrigerated. Will last up to 10 days in refer. Freezing is O.K. for up to 2 months before freezer burn sets.

Sweet Potato
Description: Island grown potatoes mashed with coconut milk. Serving Instructions: Serve heated or room temperature. Heating Instructions: Best way: Heat in pot over stove top. Stir constantly. Do not use the sweet mashed potato container in the microwave. Transfer to microwaveable container. Microwave for 2-4 minutes. Stir every minute. Storage Instructions: Place in sealed container and keep refrigerated up to 5 days. DO NOT FREEZE. Mashed sweet potato will not last long due to the pure coconut milk content.

Poi
Description: Mashed steam taro root Serving Instructions: Serve chilled or room temperature. Add water to soften consistency. Heating Instructions: To soften poi (from being frozen), place in micro and stir every minute or place container in double broiler over stove top. Add small amounts of water to create pasty consistency (mash out lumps with spoon). Poi softens quickly! Do not leave long on stove or in micro. If poi is hard or crumbly: Add more water. Poi container is microwaveable. If poi is in a bag, transfer poi to bowl when soft enough to do so. Continue softening process. Stir in ice cubes to lower temperature (after heating) and soften consistency. Storage Instructions: Place in sealed container to freeze or to refrigerate, slowly pour water over poi to create a water film about 1/4 inches thick. Cover bowl with plastic wrap. Hawaiians eat poi in any state: fresh or sour. Poi will eventually turn sour if left to sit for days.

Lomi Salmon
Description: Diced tomatoes, onions and salted salmon mix. Serving Instructions: Serve chilled. Defrost (if necessary) by leaving in refer. Do not heat. Lomi salmon leaves Hawaii frozen. DO NOT RE-FREEZE! Storage Instructions: Place in sealed container and keep refrigerated. Will last up to 10 days.

Pineapple
Description: Hand picked fresh pineapple. Keep at room temperature until time to serve (one week maximum).
Serving Instructions: Serve room temperature or chilled. Slice off outer skin and cut into spears or chunks. Storage Instructions: For cut pineapple: Keep refrigerated or frozen.

Macadamia Nuts (chocolate covered)
Serving Instructions: Serve room temperature ONLY! Chocolate may develop "white spots". This is normal due to temperature changes after it leaves Hawaii. Quality of taste is NOT affected. Storage Instructions: Keep away from heat! For best results, keep at room temperature. Do not freeze or refrigerate.

Juice Concentrate (passion-orange-guava)
Keep juice can refrigerated before use. DO NOT RE-FREEZE. Serving Instructions: Mix with 3 parts water. Keep chilled.

Portuguese SausageA fovorite Hawaiian meat!
Great breakfast meat to serve. Cut into 1/8 to 1/4" slices and fry in pan. No oil is needed as the sausages possess lots of oil in themselves. Fry until brown on both sides and serve hot. Serving Instructions: Serve as a breakfast meat or pupu.