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Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

Beemster's goat-milk version of their classic Gouda. Tangy where the cow version is swe...

Dutch Edam — semi-firm cow's-milk cheese coated in distinctive red wax. Milder than Gou...

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

Beemster Classic — the everyday Dutch cow's-milk cheese from the Beemster polder, aged ...

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

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

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

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...