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Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...