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

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

Dutch goat-milk Gouda — tangy, lighter than cow-milk Gouda, with the characteristic goa...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

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

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

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

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...