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The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

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

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

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

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

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

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

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...

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

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

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

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

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

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...