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

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

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

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

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

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

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

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

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

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

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

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

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

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

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...