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

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

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

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

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

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

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

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

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

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

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

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Grana Padano DOP — Italian hard cheese from northern Italy, slightly milder and less co...