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

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

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

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

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

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

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...