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New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

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

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Bothwell is a Manitoba cheesemaker known for award-winning Canadian cheeses. Varieties ...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

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

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Snowdonia is a Welsh cheddar coated in distinctive black wax, aged sharp and crumbly. T...

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

Ontario cheddar aged until the sharpness develops real bite and the texture begins to c...

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...