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Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

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

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

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

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

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

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

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

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...