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Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

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

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

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

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

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

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

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

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

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

Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

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

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

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

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

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

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

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

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

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...