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

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

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

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

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

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

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

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...

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

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

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

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

Beemster Classic — the everyday Dutch cow's-milk cheese from the Beemster polder, aged ...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

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

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

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

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

Snowdonia is a Welsh cheddar coated in distinctive black wax, aged sharp and crumbly. T...