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

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

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

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

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

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

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

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

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

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

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

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

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

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

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

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