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

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

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

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

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

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

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

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

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

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

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

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Manchego DOP — Spanish sheep's-milk cheese from La Mancha, aged 3 to 12+ months. Distin...