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Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...