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

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

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

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...

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

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

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

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

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

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

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

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Grandpa ham — old-style cooked ham, gently seasoned, the classic deli ham of generation...

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

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

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

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

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

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...